Secret 2-Day Chili
I've perfected my secret family recipe over the years and it's time to share my most coveted recipe with you! This chili is versatile, you can serve it any way you like, add macaroni for chili-mac or serve it on a bed of spaghetti or rotini noodles with cheese, beans, and chopped onions for a chili 5-way, chili dogs and chili burgers won't know what hit them! The sky is the limit! I always have a quart jar on hand in my pantry!
Prep Time: 1 Hour
Cook Time: 2 Days
Yield: 10 Quarts
Heat Level: Mild
This is a large recipe that yields approx 10 quarts (2.5 gallons). You may pressure can the batch or freeze it, whatever works best for you. One of my secrets that makes this recipe so great is that I preserve (pressure can) the entire batch on day 2, the canning process actually pushes the flavor over the top, something I have not been able to recreate without canning. To can this recipe, use new lids and sterile mason jars, 1" head room, can at 15 pounds of pressure for 20 minutes, do not quick cool! Check jar seals for 7-10 days before moving to pantry, a bad jar can take days to build pressure.
- Extra virgin olive oil
- 3 pounds beef stew meat, cubed
- 2 pounds ground pork
- 2 pounds ground 80/20 beef (optional extra beef)
- 6 large cloves fresh garlic, minced
- 6 medium onions, chopped
- 2 bell peppers, diced (red/yellow/green)
- 1 can green chilies
- 2 jalapeno peppers, sliced
- 12 ounces Budweiser beer (Do Not substitute!)
- 100 ounces crushed or diced tomatoes, with juice
- 4 cups water
- 6 ounces tomato paste
- 100 ounces tomato juice
- 32 ounces tomato sauce
- 2 teaspoons Tabasco
- 3 stalks celery, chopped
- 3 tablespoons bacon bits
- 4 cubes beef bullion
- 2 tablespoons Worcestershire sauce
- 1/2 cup chili powder
- 4 tablespoons cumin
- 2 tablespoons fresh chopped oregano
- 2 tablespoons smoked paprika
- 2 teaspoons fresh chopped basil
- 1 tablespoon kosher salt
- 2 teaspoons spiced black pepper
- 2 teaspoons white sugar
Add anything you want! I prefer chili with beans:
- 3 cups kidney beans, cooked and drained
- 3 cups small red beans, cooked and drained
- 2 cups chili beans, cooked
- Extra Tabasco, knock it up to 3 alarm!
- 2 Tablespoons extra cumin
- 6 cups fresh Corn off the cob
Before you begin cooking you need to get everything prepped. Clean and chop the vegetables, have cans opened and ready, and have all your ingredients measured out ready for use. Prep takes me about 15 minutes but I've made this recipe thousands of times, it may take you longer at first.
Add about 2 tablespoons olive oil to a very large stock pot and heat to the smoking point on medium-high heat. Quickly sear the stew beef but do not cook it, you want a nice brown sear on the outside of the meat for flavor, stir as needed to sear all sides of the meat, it will still be raw in the middle but will cook later in the process. Transfer the meat and the juices to a bowl and set aside for now.
Now it's time to cook the ground pork in the pot, cook until no longer pink, you do not want the fat drippings from the pork so strain off any excess fat, we'll get plenty of flavor from the protein and serving an oil slick is unappealing and unhealthy. Break up the pork as you cook it, no large chunks, this is an important secret that gives the chili a wonderful consistency and texture! Remove from heat to stop the cooking process while you work on the beef again.
Before you return the seared stew beef to the pot you need to decide how big you want those chunks of tasty beef. I run the beef through a food processor and chop it into tiny pieces, this gives a rich texture to the chili and enhances the overall flavor of the recipe. Once you have the beef to your preferred size, return it to the pot along with the drippings.
Now you have a pot with seared beef, beef drippings, olive oil, and browned ground pork. Return to medium-high heat and add everything else from the list! Another secret is to crush the diced canned tomatoes in your hand over the pot, this creates smaller "kid-friendly" pieces and knocks the texture up another notch. Just pour the tomato chunks into your hand and squeeze! Cooking is so fun!
Bring the pot to a simmer over medium-high heat. It's important to watch the pot and stir constantly at this stage, that's a lot of heat and it will stick and burn to the bottom of the pot very quickly! Reduce to low heat, cover and simmer at least 4 hours, stirring occasionally. If you feel resistance at the bottom of the pot while stirring, then reduce the heat a bit, you want to maintain a temperature of approx 150F, any higher and it will burn, any lower and it's unsafe for consumption unless you plan on canning the batch (canning kills microbes).