Chili Con Carne

While cookin' up a mess o' chili I can't think of anything better to enjoy than some Stevie Ray Vaughn. Any song will do. This recipe is not the chili I learned to love at The Texas Chili Parlor, but it makes a lot and most folks like it.

Ingredients
2 pounds ground beef chuck
1 pound bulk Italian sausage

Dry Ingredients

1 tablespoon bacon bits
2 tablespoons Ancho chile powder, or use another two tablespoons of regular chili powder here
2 tablespoons chili powder
1 teaspoon dried basil
1 teaspoon dried oregano, Mexican oregano if you have it
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon sugar
1 teaspoon salt, leave out to reduce sodium

2 beef bouillon cubes or 2 tsp beef base (optional, its fine without this)

Canned Ingredients
45 ounces chili beans medium, canned, drained (3 cans)
15 ounces chili beans spicy, canned with the sauce
2 x 28 oz diced tomatoes with juice, canned
6 oz tomato paste

Vegetables
1 large Yellow onion, chopped
2 cloves garlic, minced or pressed

3 stalks of celery, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, seeded and chopped
2 medium Jalapeño peppers, seeded and chopped

Wet Ingredients
1/2 cup beer (no bitter IPA's please)
1 tablespoon Worcestershire sauce
2 teaspoons Hot pepper sauce, e.g. Tabasco

Garnish
corn chips, Fritos
diced onion and jalapeños
shredded cheese or some chili con queso you've made


Instructions

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Add all the dry ingredients to the cooked meat and stir. 
3. Add the vegetables, wet, and canned ingredients. Stir to mix ingredients.. Simmer over low heat for at least 2 hours, stirring occasionally.
4. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
5. To serve, ladle into bowls, and top with corn chips, cheese, some finely diced onion and a sprinkle of freshly minced jalapeños. 

Martinez Cocktail

 

I think using Hayman's make a huge difference. I tried Beefeater and Ransom Old Tom gins, but Hayman's works best here. Update: Chuck Taggart suggests trying Porter's Tropical Old Tom gin. Beefeater will always do in a pinch.

David Lebovitz is okay with Beefeater gin. He uses 1.5 oz gin to 1.5 oz sweet vermouth, 1/2 oz Maraschino liqueur with orange bitters. A bit fruity for my taste, but to each their own. 

Musical Accompaniment: Soul Sauce by Cal Tjader