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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.
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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