Ingredients
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1 lb bacon, chopped
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4 lbs lean beef chuck roast, cubed
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1 1/2 lbs regular hamburger, preferably chuck
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1 lb ground turkey
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4 (15 ounce) cans kidney beans
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8 whole cloves
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4 garlic cloves
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6 fresh jalapeno chilies, chopped
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7 tablespoons dry Mexican chilies, freshly ground, anaheim if possible
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2 tablespoons paprika
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6 tablespoons fresh cumin seed, ground
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1 1/2 tablespoons fresh black pepper, ground
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6 ounces canned chilies, chopped (El Paso brand)
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2 tablespoons Tabasco sauce
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3 tablespoons Worcestershire sauce
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2 (12 ounce) bottles beer (Canadian)
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2 (6 ounce) cans tomato paste
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2 (14 ounce) cans stewed tomatoes
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4 medium onions
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3 tablespoons chili peppers (good quality)
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6 chipotle chiles, chopped
Instructions
- Fry bacon in a heavy pot till crisp and the fat is rendered.
- Remove and reserve bacon.
- Pour off most of the bacon fat into a heavy cast iron skillet, leaving a small amount in the pot.
- Brown the meat and garlic in the skillet.
- Saute onions in the fat remaining in the pot until soft.
- Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, chipotle, beer and tomatoes.
- Simmer for two hours.
- Add remaining seasonings and sauces during cooking, as you check and stir.
- Make sure last ingredients are added with at least one hour of cooking time remaining.
- Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify.
- It is okay to serve it right off the stove, but it is almost always better as leftovers.