One of J’s favorite dishes is his father’s chili. It makes more than enough for three meals and a few lunches for us. Like most of our favorite meals, this one gets better the longer it simmers. It looks complicated, but I promise it’s easy and worth it.
Jeb's Chili
Ingredients
Base Ingredients:
- 1 pounds and 1/2chili or stew beef you can also use ground beef if you want
- 1 pound pork chop cut up or you can use ground pork
- 2-3 green bell peppers chopped
- 1-2 onions chopped
Sauce Ingredients:
- 1 beer (any kind cheap is particularly good)
- 1 teaspoon oregano
- 2 tablespoons cumin
- 1 teaspoon pepper
- 2 teaspoons salt
- 3 tablespoons chili powder (REGULAR chili powder not ancho, not super, not hot. Trust me)
- 1 teaspoon coriander
- 2 teaspoons ground chipotle we buy them whole and use a coffee grinder for this
- 3 cups chicken broth
- 1 clove garlic
- 1 28-ounce can diced tomatoes
- 1/4 to 1/2 d cup iced celery
- 1 tablespoon sugar
- 1 can rotel or green chiles
- lime juice as needed
- 1 can rotel or green chiles
- lime juice as needed
Instructions
- Brown the meat.
- Add the chopped bell peppers and onions and cook until desired caramelization.
- In a separate pot make the sauce by adding the first 11 ingredients and simmering for about 45 minutes until smooth.
- Then add the tomatoes and meat and peppers and onions. Simmer one to two hours.
- Add 1 to 4 tablespoons massa flour to thicken if needed (most of the time we leave this step out).
Tried this recipe?Let us know how it was!
My opinion: This is delicious with shredded Monterrey jack cheese, lime juice and tortilla chips. J prefers his with corn bread. It’s perfect for a cold winter’s night.