John Gambill's Texas Chili
Having searched for the perfect chili recipe for years this is a savory and spicy concoction that i've developed to suit my own tastes. It's quite a hit in my household.
Steps
Brew strong coffee.
Wash , de-vein / de-seed peppers and chop onions , garlic , peppers , and cilantro.
On the stove in a large dutch oven fry bacon until crisp.
Remove from oven with a slotted spoon and allow bacon to cool on paper towels.
Brown remaining meats and onions in bacon fat over medium heat , stirring often.
Drain fat and discard.
Add beer and garlic to browned meats , simmer until beer evaporates.
Crumble cooked and cooled bacon and add to the oven.
Add all other ingredients and bring to a boil.
Stir well , reduce heat to a slow simmer and cover.
Cook for at least 4 hours being sure to stir occasionally.
I like to cover and refrigerate it overnight after cooking.
The next day bring it back to a boil and reduce heat to a slow simmer for another hour or two , stirring often.
You may add more beer or water at this point if it gets too thick or if you like a thicker chili use either 1 / 2c masa harina or 1 / 2c flour mixed with enough water to make a thin fluid .
Ingredients
ground beef, chorizo sausage, hot italian sausage, bacon, sugar, brown sugar, beef bouillon, coffee, tabasco bloody mary mix, canned tomato, heineken lager beer, dried celery flakes, cilantro, onions, jalapeno peppers, green bell pepper, red bell pepper, thyme, cumin, garlic, oregano, bay leaves, salt, cocoa, paprika, cayenne pepper, chili powder, masa harina, water