Chili Christmas - BBBBB&C Chili (Brian’s Bacon, Beef, Black Bean and Chorizo)

December 26, 2020

Note that you need a LARGE pot to make this triple recipe – you may want to do a third of it in a more normal sized pot. Indulge yourself with any twists you may wish to throw in. Chili recipes are nothing if not resilient. 

Meat Ingredients

1 lb bacon

3 lb sirloin

3 lb fresh urban fare chorizo

2 tbsp olive oil

Vegetable Ingredients  

2 small to medium pkg mushrooms - sliced

 3 lge red (or yellow) onions - diced

3 red bell peppers - diced

6 poblano peppers – diced

2 jalapeno peppers – finely diced

12 cloves garlic – finely chopped

2 or 3 chipotle chilis in adobe sauce

Spice ingredients

9 tbsp dark chili powder

1.5 tbsp sea salt

1.5 tbsp black pepper

1 tbsp cinnamon

1 tbsp cumin

3 – 4 oz semi sweet chocolate

Liquid ingredients (Best quality possible)

Juice of 1 lime

2 cups decent and tasty red wine

6 – 8 cups beef broth (Urban Fare bone broth)

3 – 15 oz cans tomato sauce (2 24 bottles)

3 28 oz cans tomatoes – (whole and crush in mixture with potato masher) or diced or crushed.

3 to 5 (I used 4) 18 or 20 oz cans of drained beans – most black, 1 pinto if desired

2 cans niblet corn – or frozen niblets corn

Cooking instructions

 Meat

In large, large thick bottomed pan (med high temp)

a.       Chop and saute bacon and set aside – leave fat

b.       Dice beef (1/2 in) and brown in batches – set aside

c.       Cook sausages to rare and then cut in ½ inch piece – set aside

Vegetables (med temp). In this order add to pan – olive oil (2 tbsp); onions; mushrooms; red bell; poblanos; jalapenos; garlic; chipotle. 10 minutes

Return all meat to pan

Spice (add to meat/veg mixture) – med temp – cook 5 minutes

You can mix in small bowl or add directly to pan: chili powder; sea salt; black pepper; cinnamon; cumin; shaved/chopped semi sweet chocolate

Liquid – med temp – cook 30 to 50 minutes

Add to pot: lime juice; red wine; beef bone broth; tomato sauce; canned tomatoes; beans

At end add niblets corn and either leave or cook 5 minutes more. 

Let rest for 10 to 20 minutes and serve