I have a friend from high school who, pretty much every winter, posts a picture on Facebook of this enormous pot of chili he’s throwing together down in Texas. This chili looks so good, I can smell it just by looking at the picture. I’ve been wanting the recipe, and now I have it. Thank you, Tim. And you’re right. Your chili is damn good.
I have to give a warning, though. This is one of those sit-and-simmer sorts of chilis. You’re not going to dump everything in a pot, give it a stir, and call it good. Because for chili, it wouldn’t be this damn good unless it takes its time to develop the flavors and let the ingredients get up close and personal, and share with the others in the pot. That’s what makes this chili so damned good. It’s a friendly chili. I think you’ll like it.
Tim’s Damn Good Chili Recipe
2 T extra virgin olive oil
4 lbs ground beef, chili style (this is a thicker grind and is available in most larger grocery stores, or have your butcher grind it for you)
2 lbs ground pork
2 large sweet onions, diced into 1/4″ pieces
2 green peppers, diced into 1/4″ pieces
8 stalks celery, diced into 1/4″ pieces
6 – 14.5 ounce cans petite cut tomatoes
2 – 14.5 ounce cans tomato sauce
4 – 4 ounce cans diced green chilies (heat level is up to you)
12 cloves garlic, minced
2 – 14.5 ounce cans kidney or pinto beans, drained
4 tsp Liquid Smoke
4 T apple cider vinegar
4 T Worcestershire sauce
4 tsp dried cilantro
2 T dried Mexican oregano
Note: there are two basic types of oregano, Mediterranean and Mexican. They are not related. The first hails from the mint family, and has more of a savory, sweet flavor to it, balancing well with dishes from Italy, Greece, Spain, and Morocco. Mexican oregano is related to lemon verbena, and while equally as pungent as the Mediterranean herb, it has hints of citrus and anise. It partners well with chili peppers, cumin, and paprika, so is perfect for chili.
2 T dried basil
2 T dried parsley
4 T chili powder (heat level is up to you)
2 T cumin
1/2 cup organic cane sugar
Add olive oil to large, cold stockpot. Keep in mind this recipe makes about 11 quarts, so choose accordingly.
Heat pot over medium heat to just where you can smell the olive oil. Remove from heat.
Swirl oil around bottom and sides of pot to cover up the side about 4 inches. Let cool.
Heat pot to medium high and add onions, green pepper, and celery. Sauté until tender but not browned.
Add meats to pot and brown, breaking into little pieces.
Add canned tomatoes and sauce. Mix well.
Add green chilies, garlic, and beans, and mix well.
Add Liquid Smoke, apple cider vinegar, and Worcestershire sauce. Mix well!
Add spices, mixing after each addition.
Turn heat down to medium and cover. Set timer to 15 minutes.
Stir pot every 15 minutes until chili is boiling slowly and is foamy when uncovered. Reduce heat to low and continue to cook, stirring regularly for two hours. Partially cover and continue simmering for another hour, stirring every 15 minutes, until chili thickens to your liking.
Serve topped with shredded cheese, diced onions, chopped cilantro, or other condiments of your choice.
Makes about 11 quarts and freezes well.
Wine educator Stephanie Davis, from WineTwoFive, bypassed grapes and made a beeline for a can of Little Red Cap “Alt Style” Ale from Grimm Brothers Brewhouse out of Loveland, Colorado. Hands-down her husband’s favorite Colorado beer, it’s smooth, medium-bodied, and has a Front Range sunset red hue. Stephanie popped a frosty pint glass into her freezer, just for this damn delicious chili. Prost!
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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @. Life inspired. Vodka tempered.