This chili is a variation on the winning recipe in the 1980 International Chili Cook-off, credited to William Pfieffer of Arlington VA. I’ve been tweaking it for years but the original chef deserves much credit.

This is a classic Texas cook-off chili, which is traditionally no-bean, tomato based and smooth consistency. I’ve heard professional circuit chefs swear that 1/8th inch cubes of meat is the biggest thing judges want to see in the chili.

You can do beef and pork combination, as described here, or all beef. I find best is a mix of ground and cubed, as the ground meat tends to come apart and become part of the sauce, while the cubed meat stays identifiable and forms the backbone of the chili. Sharpen your big knife to get the 1/8th inch cubes - partially frozen meat may also be easier to slice into even slices before cubing.

If you cannot find mole, you can substitute cooking chocolate, but really, real mole is best. If using chocolate, beware of burning at the bottom of the pot.

This recipe calls for jalepeños, but I find it is very nice to toss in a handful of other peppers. Half a dozen whole thai mouse dropping peppers and a habenero will give an excellent round heat (and may take the top of your guest’s heads off).

Ingredients

1 tablespoon oregano
2 tablespoons paprika
9 heaping tablespoons chili powder
4 heaping tablespoons cumin
4 cubes of beef bullion, crushed
2 bottles of dark Mexican beer
1 cup water
3 pounds ground beef (lean chili ground chuck is best)
2 pounds ground Pork (lean chili ground is best. if you cannot get it, add some extra ground beef and some extra cubed pork)
1 pound beef cubed to 1/4-1/8th inch (london broil or similar)
1 pound pork cubed to 1/4-1/8th inch (pork chops or similar)
1/2 cup vegetable oil
2 large yellow onions (chopped fine)
10 cloves garlic (chopped fine)
1 tablespoon mole (powdered or in oil)
1 tablespoon sugar
1 teaspoon coriander
6 jalepeños, seeded and de-veined, or 2 jalepeños and an assortment of other peppers
24 oz can tomato sauce
1 tablespoon corn meal flour
Salt to taste

Directions

Get a very large, thick bottomed pot - probably the largest you own. Everything will end up in here so we need it big enough to hold everything and it needs a thick bottom to distribute heat well and minimize sticking or burning as we cook.

In the pot, put the oregano, paprika, chili powder, cumin, beef bullion, one bottle of beer and the water. Simmer on low.

In a large skillet, brown 1 1/2 lbs meat with 1 tbsp oil until lightly browned. Drain and add to the simmering spices. Repeat until all the meat has been browned and added to the big pot.

Saute the onions and garlic in 1 tbsp oil and add to the simmering spices and meat. The mixture should be thick enough to stand a spoon in. Simmer for 2 hours, adding the second bottle of beer as needed to keep the consistency right.

Add the mole, sugar, coriander, peppers and tomato sauce and simmer for another 45 minutes.

Dissolve the corn meal in 1-2 tablespoons of warm water to make a paste and add to the mixture. Add salt to taste. Simmer for 30 minutes longer.

Taste before serving. If the chili is too hot, add sugar or fruit juice. If the chili needs extra heat, add crushed dried chili peppers (chipotle peppers are best). Give any adjustments at least 20 minutes to cook into the mix.

Serve with grated cheese, diced green onions and/or cilantro as optional toppings. Great with cornbread for dipping!

Serves 12-15 people.

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Copyright Alex Cone 1990-2006, All Rights Reserved.

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