Name: Jack’s Chili
Prep time: 10 h
Cook time: 2 h 15 min
Total time: 12 h 15 min
Cuisine: American
Ingredients: 2 pounds boneless chuck or sirloin or venison if available, cut into one-inch cubes; 1 tablespoon Tabasco sauce; 2 tablespoons red wine vinegar; ½ teaspoon liquid smoke; 3 tablespoons extra virgin olive oil, divided; 1 1/2 pounds ground chuck, or a lean ground beef; 1 pound ground pork (not sausage meat); 1 large yellow onion, about 2 cups, chopped; ½ cup chopped celery; 2 green bell peppers, chopped (about two medium peppers); 3 jalapenos chopped, seeds removed (or seeds left in if you like it hot); 3 large garlic cloves, diced; 1 bottle of dark beer or ale; 1 teaspoon paprika (smoked if available); 2 tablespoons chili powder; 2 tablespoons cumin; 1 teaspoon onion powder; 1 tablespoon dried oregano; 1 teaspoon cocoa powder; 1 teaspoon coriander; 1 teaspoon ground cayenne pepper; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 1/3 cup brown sugar; 3 cans (28oz) whole peeled San Marzano tomatoes such as Cento or Pastene; 1 can (15 oz.) beef broth; 1 can (14oz) kidney beans drained and rinsed (optional); 1 can (14oz) black beans drained and rinsed (optional); 3 tablespoons tomato paste; For serving: cornbread or biscuits, shredded cheddar cheese, sour cream, or chopped scallions.

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Jack’s Chili

Jack’s Chili recipe is loaded with chunks of beef or game, ground beef and pork, and beans in a zesty, smoky, and spicy broth.

Yield: 12 servings 1x

Prep: 10 hoursCook: 2 hours 15 minutesTotal: 12 hours 15 minutes

Scale:

Ingredients

2 pounds boneless chuck or sirloin or venison if available, cut into one-inch cubes

1 tablespoon Tabasco sauce

2 tablespoons red wine vinegar

1/2 teaspoon liquid smoke

3 tablespoons extra virgin olive oil, divided

1 1/2 pounds ground chuck, or a lean ground beef

1 pound ground pork (not sausage meat)

1 large yellow onion, about 2 cups, chopped

1/2 cup chopped celery

2 green bell peppers, chopped (about two medium peppers)

3 jalapenos chopped, seeds removed (or seeds left in if you like it hot)

3 large garlic cloves, diced

1 bottle of dark beer or ale

1 teaspoon paprika (smoked if available)

2 tablespoons chili powder

2 tablespoons cumin

1 teaspoon onion powder

1 tablespoon dried oregano

1 teaspoon cocoa powder

1 teaspoon coriander

1 teaspoon ground cayenne pepper

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/3 cup brown sugar

3 cans (28oz) whole peeled San Marzano tomatoes such as Cento or Pastene

1 can (15 oz.) beef broth

1 can (14oz) kidney beans drained and rinsed (optional)

1 can (14oz) black beans drained and rinsed (optional)

3 tablespoons tomato paste

For serving: cornbread or biscuits, shredded cheddar cheese, sour cream, or chopped scallions.

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Instructions

Place cubed meat, Tabasco, vinegar, and liquid smoke in zip lock bag and marinate four hours or overnight. Drain and discard marinade. Pat beef dry with paper towels.
In a 14-quart heavy bottomed Dutch oven, heat two tablespoons of olive oil over medium high heat. Brown beef cubes on all sides and remove from pan. (Don’t let them touch each other as they brown or they will steam instead of browning so brown in batches)
In same pan, brown ground beef and pork and remove from pan.
Add last tablespoon of olive oil, onions, celery, both peppers and garlic. Cook for 2 minutes then add beef cubes, ground beef and ground pork back in.
Add in beer and stir to remove any brown bits from bottom. Let the beer reduce by half as it de-glazes the pan.
Add in all other ingredients except kidney, black beans and tomato paste. Place a heat diffuser between the pot and stovetop heat. (Using a heat diffuser will help prevent any burning on the bottom of the pot.) Stir to combine and simmer for 90 minutes, stirring occasionally.
As the chili cooks, ladle off fat that floats to the top and discard. Keep doing this about every 30 minutes.
Add in both beans and tomato paste and simmer for an additional 45 minutes or until the cubes of beef are fall apart tender.
Check seasoning and adjust with more salt, pepper, chili powder or cumin. Cook five more minutes to blend flavors. We added a little more salt, chili powder and cumin but your tastes may vary.
Serve with shredded cheddar cheese over top and cornbread or cheddar cheese biscuits. Or, serve with sour cream dobbed on top with chopped scallions.

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Cuisine: American Method: Stovetop

Find it online: https://www.afamilyfeast.com/jacks-chili/