Update and Redux: C – I still can’t believe how delicious this chili is. Since Luke showed me how to make it a year ago, I have made it about 20 times. It’s amazing. Even a Texan who came for dinner at my house was impressed. He loved how I used fresh chilies instead of the powdered stuff. I was quite shocked when he went for another huge bowl. I am so grateful to have a great recipe like this.
C – My boyfriend has been asking me to make chili for a while.
Sadly, I have never made chili. There aren’t too many chili recipes on the internet that have impressed me. So, I needed to call-in back up for this recipe.
Luke to the rescue!
Well, it was easier than I thought. It was almost like throwing everything into a pot and letting the magic happen. I really liked the chili. I am usually not a big fan. My usual chili comes out of a can, extra salty, with a lot of beans, fat and questionable meat.
I am so glad I got Luke to show me how to make this chili. It’s awesome.
It’s not super salty and it’s really flavorful. Surprisingly, it doesn’t have a lot of fat in it. We poured most of it out before simmering. I loved that you could see some carrots and other vegetables throughout the chili. I loved that there was more meat and the meat wasn’t overcooked.
I loved that there weren’t a lot of beans in the chili either. They were just around to help with the texture. You were not taken over by beans. It’s a great chili. We could have made it spicier. But, people can add hot sauce if needed.
This will be great for my big football celebration. I think I can make it a few days in advance, so the flavors can mingle well together. It gets better after a few days.
|Super Football Party Week: Homemade Chili From Scratch|
- 3 dried Guajillo peppers
- 3 dried California peppers
- 1 Tbsp grapeseed oil
- 2 15oz cans pinto beans
- 2 15oz cans kidney beans
- 2 pounds ground beef
- 2 pounds ground pork
- 1 onion, diced
- 3 stalks celery, diced
- 2 Tbsp fresh oregano or 1 tablespoon dried oregano
- 2 Tbsp paprika
- ½ head of garlic, peeled and minced
- 4 15oz cans tomato sauce
- 2 bay leaves
- 3 Tbsp cumin
- 2 carrots diced
- Salt and pepper to taste
- 2 fresh Serrano chilies, chopped
- 1 cup beer (optional)
- Toast dried chilies at 400 degrees for 5 minutes. Be careful not to burn the chilies. It will make the chili bitter. Once done, remove the tops and seeds from the chilies.
- Add the oil into a large pot. Add ground beef and pork into pot. Cook on high heat until brown. Add salt and pepper.
- Once browned, remove meat from pot and strain fat.
- Add vegetables and herbs into pot and let soften. About 5 minutes.
- Add beer (optional). Let liquid almost evaporate. About 1 minute.
- Add spices.
- Return the meat to the pot.
- Add the fresh and roasted chilies.
- Throw in the beans.
- Pour in tomato sauce and equal parts water. Add more water if needed.
- Let chili come to a simmer and let cook on low, uncovered for 4 to 5 hours until desired thickness. We reduced it about ¼ of the way down.
- Make sure to stir the pot every 30 minutes to make sure the chili doesn’t burn or stick to the bottom.
- Once thick enough, add more seasoning if needed. Remove the dried chilies and bay leaves.
- Refrigerate overnight. Chili is better the next day, so make it in advance.
- Serve hot.
This chili would be great with cornbread or on top of a chili dog. All things that my boyfriend’s friends really like.
This is the recipe I will take to the party. It’s easy and I can keep it warm all day in a slow cooker, if I have to. Perfect.