Simply put, chili is a form of stew where some say it originated in Northern Mexico, while others say it’s birthplace was Southern Texas. So to prevent any arguments, lets agree it is a “Tex-Mex” dish and leave it at that. Throughout the United States you can find many variations of chili. In Texas it is traditionally made with no beans. However as you venture throughout the states you will find that a variety of beans are customary to many types of chili. My recipe later in this blog is a combination of different chilis that I have tried over the years.
Chili has evolved since it’s creation. Using only beef is no longer the case. You can find chili with a variety of different proteins like different cuts of beef, pork, turkey, chicken or a combination. Also very popular in modern times is a vegetarian chili. The type of beans vary as well. You will even find recipes for a three bean chili. While most chili’s have a red tomato base, in certain instances, you can get your hands on a “Chili Verde”. This savory dish is a chili customarily made with tomatillos and smoked green chili peppers.
Let’s jump right in and talk about my recipe below. It’s a combination of two proteins. It consists of ground pork and sirloin steak which is finely diced. It also contains two types of beans, which are dark red kidney beans and pinto beans. However, feel free to substitute the proteins and beans for others that you prefer. The base and process are interchangeable. If you want to get really adventurous, you can substitute the sirloin for shredded braised boneless shortribs. However, it will take you much longer due to the time it takes to braise shortribs.
This recipe will yield approximately two and a half quarts. It should be noted that you can also freeze it up to three months.
- 1 lb ground pork
- 1 lb sirloin steak diced
- 1 large white onion finely cubed
- 1 large carrot cubed
- 1 bell pepper cubed (Green or red). I prefer red
- 1 jalapeno pepper seeded and diced
- 1 habanero pepper seeded and diced
- 4 cloves garlic minced
- 3 cups beef broth
- 14.5 oz can of diced tomatoes
- 8 oz dark red kidney beans drained and rinsed
- 8 oz pinto beans drained and rinsed
- 6 oz can of tomato paste
- 1 1/2 tsp ground cumin
- 2 tsp brown sugar
- 2 tsp salt
- 1/5 tsp black pepper
- 1 tsp cayenne pepper
- 1 1/2 tsp chili powder
- In a large pot or Dutch over brown the meat over med-high heat. make sure to break up the ground pork while stirring.
- Add the onion and cook until tender. Approximately five minutes.
- Add the all the peppers, garlic and carrots. Stir as needed. Cook until the vegetables are tender. The carrots take the longest, so when they are tender you are ready to move to the next step.
- Drain all the excess fat from the pot.
- Pour in the beef broth, beans, seasonings, diced tomatoes and tomato paste. Stir well to incorporate all the ingredients and to ensure their are no lumps from the tomato paste.
- Lower heat and cook for about twenty minutes at a gentle boil.
- If the chili is not the thickness you desire, you can add some potato starch. Add it sparingly testing the thickness as you go.
- Taste the chili and decide if you need to add more of the seasonings.
- Remove from heat, stir and allow chili to rest for about five minutes before serving.
Once the chili is ready to serve, you can add toppings that you desire. Some of the toppings I prefer are diced red onion, diced jalapeno, shredded cheddar cheese and sour cream. The chili pairs well with a nice cold Pilsner.