My belief is that good recipes are meant for sharing, not keeping secret. This is the chili recipe I’ve worked on for 7 or 8 years that has won 2 Golden Ladles in a row at the prestigious Mount Cross Evangelical Lutheran Church Chili Cook-off.
2 ½ lbs Beef Chuck, cut into 1-inch cubes
2 ½ lbs Pork, cut into 1-inch cubes
1 Tbs Kosher Salt (I use Morton)
1 tsp Ground Black Pepper
½ cup Corn Oil
1 Extra Clean Wooden Spoon
2 Medium Onions, chopped
10 cloves Garlic, minced
1/3 cup California Chili Powder
1 Tbs Ground Cumin
2 tsp Dried Oregano
5 cups Chicken Broth (I use homemade or “Better than Bouillon”
1 can Diced Tomatoes, 15 oz
5 cans Pinto Beans, 15 oz, drained and rinsed
- Pat the meat dry with a paper towel and season with the salt and pepper.
- Heat 2 tablespoons of the corn oil in a large stew pot over medium-high heat. Sear the meat in small batches until well browned, adding more oil to the pan as needed. Transfer the meat to a bowl and reserve. Use the extra clean wooden spoon to smack the hands of snitchers trying to “sample” the meat.
- Discard all but 2 tablespoons of the oil from the pan. Sauté the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and sauté for 2 minutes more.
- Stir in the 1/3 cup of chili powder, cumin and oregano and cook for 2 more minutes. Add the canned diced tomatoes and whisk in 4 cups of the chicken broth. Add the meat and any accumulated juices back to the pot. Bring to a simmer, season with additional salt and pepper if necessary, cover and cook for 30 minutes.
- In a food processor or blender puree 2 cans of beans with the remaining cup of stock. Add the bean mixture along with the whole beans and the chipotles.
- Simmer, uncovered, for 1 hour or until the meat is tender.