Game Day Chili

Chili can be a very debatable subject among aficionados. Beef or pork? Beans or bean-less? Green or red? I know several people who claim theirs is the best. I certainly don’t claim to make the best, but I sure do make some darn good chili!

Chili originated in the late 1800’s in San Antonio, Texas. Hispanic women would gather in public places and sell bowls of chili to passersby. Cattle were cheap and plentiful in San Antonio, so chili was often made with beef. As the years went by, chili parlors opened up throughout Texas. Soon, the craze expanded to nearby states. Since beef wasn’t as abundant or inexpensive in other regions of the United States, people started adding beans to their chili, to act as a “filler.” So, as it turns out, the original chili did NOT include beans. Well, I have nothing against beans, so they make an appearance in my chili. More fiber, right?

For this recipe, I use a blend of ground beef and pork. I asked my brother, a butcher, to grind some chuck. I prefer chuck because it has a great balance of meat and fat. Fat is essential for lots of flavor. For ground pork, I use boneless pork loin. The combination of beef and pork, along with some smoky bacon, makes for a hearty, satisfying chili.

Game Day Chili

The Butcher’s Daughter original recipe

 

What You’ll Need:

olive oil
½ pound bacon, diced
1 pound ground pork (recommended: pork loin)
1 pound ground beef (recommended: chuck)
8 garlic cloves, minced
2 cups water
¼ cup brewed coffee
2 tablespoons ground cumin
2 teaspoons dried oregano
2 teaspoons cayenne pepper
2 tablespoons smoked paprika
1 6-ounce can tomato paste
1 28-ounce can crushed tomatoes
1 15-ounce can kidney beans, rinsed and drained
1 large onion, diced
1 green bell pepper, diced
grated cheddar cheese, for serving

Cook bacon in a 6 to 8 quart heavy pot over medium to high heat, until crisp. Using a slotted spoon, remove bacon from pot and set aside. Leave the bacon fat in the pot! This is valuable stuff!

Add the diced onion and green pepper to the pot, using the bacon fat to cook the vegetables until tender, about 5 to 8 minutes. Remove the vegetables and set aside. If the vegetables have absorbed all the bacon fat, add some olive oil to the bottom of the pot. Add the ground pork and beef and sauté until brown. Return the onion and bell pepper to the pot. Add garlic, cumin, oregano, cayenne pepper, and smoked paprika. Cook for about a minute. Return the bacon to the pot. Add the tomato paste to the mixture, making sure to blend it well throughout the meat. Add the crushed tomatoes, coffee, and water, and bring to a simmer. Stir in the kidney beans. Cook the chili for about 2 to 2 ½ hours, stirring occasionally. Ladle chili into bowls and top with shredded cheddar cheese before serving. Enjoy!

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