Dave's Kickass Chili

Photo: D.f. Basora

Ingredients

2 pounds ground beef 80/20 (80%% lean)

1 pound ground pork

1/2 pound chorizo taken out of casings

2 tablespoons Cumin

2 tablespoons Corriander

5 Garlic Cloves Minced

1/2 diced White Onion

1 each Red, Yellow& Green Bell Pepper, diced

1 Habanero Pepper finely diced

1 generous pinch Red Pepper flakes (to taste)

1 large can diced tomatoes

1 can tomato paste

1 can Red Kidney Beans

1 teaspoon Brown Sugar

2 tablespoons Liquid Smoke

3 tablespoons Chili Powder

Preparation

Mix beef and pork together and brown in large PREHEATED skillet. Do this in batches. You don’t want to do this all at once because not only will it take forever, the meat will not brown properly and browning and searing is IMPORTANT as the meat will retain flavor. Add the Chorizo to your last batch. Drain out the fat from each batch EXCEPT YOUR LAST BATCH! I usually do this by putting in a large colander. After that transfer each batch to a large stock pot.

In a separate skillet sauté the garlic and onions with a tablespoon of olive oil. Wait until the onions get translucent (about 2-3 minutes) then add the Bell Peppers. Saute for another 3-5 minutes and then add to stock pot with the meat. Mix thoroughly and cover pot for about 20 minutes on a low flame. Then add Cumin, Corriander, Chili Powder and Red Pepper Flakes and Beans. Mix thoroughly again and let sit for 30 minutes on low flame.

Add Diced Tomatoes and Brown Sugar. Mix and let simmer on very low flame for 30 minutes. Then add Liquid Smoke and Habanero Pepper. Simmer for an hour stirring occasionally. Stir in Tomato Paste making sure it dissolves. This not only adds a little more flavor but thickens the Chili as well. Simmer for another 30 minutes and EAT!