My Award-Winning Chili
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By Patrick Thomas
My Award-Winning Chili
12 steps
Prep:45minCook:30min
This chili has been probably the highlight of my cooking life. I've made it so many times and worked to perfect it. For me its in my head and never the same twice, because I adjust on the fly. But I'm going to try to put down everything I use and do.
I order much of my spices (Epazote, Chili 9000, Arizona Dreaming, Chili Powder) from Penzeys.com, they have most everything I need. Other items that are unique are the specific brand "Ranch Style Beans" (black can), Mexene chili powder.
Don't be intimidated by the long list of spices. Doing it this way is definitely worth it!
Updated at: Thu, 17 Aug 2023 12:03:50 GMT
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories484.6 kcal (24%)
Total Fat17.8 g (25%)
Carbs51 g (20%)
Sugars6.5 g (7%)
Protein30.3 g (61%)
Sodium1822.9 mg (91%)
Fiber14 g (50%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
2 Tbspolive oil
20 oz90 % ground beef
1 lbchorizo
0.5onion
large, chopped
45 ozRanch Style Beans
10 ozRotel
15 ozfire-roasted tomatoes
diced
15 oztomato sauce
15 ozblack beans
4 ozcan green chilis
diced
3 Tbspgarlic powder
to taste
3 Tbspcumin
to taste
2 Tbsppaprika
to taste
2 TbspHatch chili powder
to taste
2 Tbspchili powder
to taste
2 Tbspseasoning
to taste, arizona dreaming
⅔ TbspEpazote
½ Tbspchipotle
2 tspsalt
to taste
2 tsppepper
to taste
1 cupapple cider vinegar
1 Tbsphot pepper jelly
1 Tbspbeef base
¼ tspLiquid Smoke
Instructions
Step 1
Place green chili olive oil into large stock pot. Don't worry if you can't find green chili olive oil, any kind will work). Heat until warm.
Step 2
Add ground beef and chorizo, cook until beef isn't pink anymore. Chorizo will be harder to tell if its done (depending on what type of chorizo you use).
Step 3
Add chopped onion to meat, cook until starting to turn translucent.
Step 4
Add cans of beans, Rotel, chilis, tomato sauce into pot. Stir until well mixed. The pot is getting rather colorful at this point.
Step 5
Begin adding spices. I add quite a bit of garlic (even coating across pot), cumin (same as garlic), chili powders, paprika. Don't add too much chili powder at first, but you will add more depending on the heat level you want.
Step 6
Put in 1 large spoonful of hot pepper jelly. Its ok if there if its starting to turn to sugar. This adds heat and sweet both.
Step 7
Add 1 large spoonful of beef base to the pot. At this point, the spoonfuls of jelly and beef base will dissolve. Just keep stirring.
Step 8
Add apple cider vinegar, probably 1/2 cup to start. This gives it edge and tang.
Step 9
Add 8-10 shakes of the bottle of Liquid Smoke. The paprika gives it a smoky flavor, but this helps it along.
Step 10
Let this cook on medium for a bit, stirring occasionally so as not to stick to the bottom of the pot. Taste after a few minutes to help determine what else it needs. I've been known to add quite a bit more garlic, cumin, paprika.
Step 11
If the chili is too spicy, feel free to add to it. I have used more beans, apple cider vinegar (acid helps), honey (sweet helps), more tomato sauce, even a small amount of milk (dairy always helps) to counteract the heat.
Step 12
Once you have gotten the taste the way you want it, turn to low and let simmer for a while. At this point the chili is done, but the longer it simmers, the better it gets. This chili actually tastes as good or better the next day.
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