This chili recipes is a mod from Matthew’s recipe, originally based on Mom’s recipe. It’s got a kick (as any good chili should), but you can reduce the amount of peppers or top with sour cream.
Cook Time:
- 1/2 Hour prep
- 4-8hrs Cook
- Age for 12-24hrs
Ingredients:
- 2lbs Ground Meat (I recommend turkey, though beef or chicken is good too)
- 1 Large yellow onion
- 2.5-3 Cans tomato sauce (15oz cans)
- 4-8oz Beer (cheap lagers or ales work best)
- 4-8oz Beef or chicken broth
- 1 Can Rotel tomatoes and chilies
- 1-3 Canned chipotle peppers, chopped finely
- 1 Square of a dark chocolate bar (65%+ cacao), broken up
- Fresh jalepeno or cayenne peppers to taste
Spices and Seasonings:
- 2Tbsp Sugar
- 2tsp Salt (I recommend garlic salt)
- 2tsp Chili Powder
- 1/2tsp Smoked Paprika
- 1/2tsp Cayenne Powder
- 2tsp Cumin
- 4 bay leaves
- Dried red chilies to taste
- Oregano, thyme and ground black pepper to taste
- Hot sauce (I recommend anything Habanero)
Loosely chop the onion and sauté in dutch oven or cast iron pan over medium-heat until onions turn translucent. Brown the meat in the same pan and drain the fat.
Add everything together in the dutch oven (or crock pot) and stir until well blended. Turn heat to medium-low and stir occasionally for 4-8hrs. Remove bay leaves, cover and refrigerate for 12-24hrs before serving (trust me, it’s worth it). Re-heat on low on the stove or on medium power in the microwave. Do not burn. Top with shredded sharp cheddar, sour cream or crackers.