Most Amazing Chili
This recipe should really be called "everything but the kitchen sink chili" because I literally cleaned out the refrigerator when I threw it together. You can substitute chicken sausage for pork or ground turkey for the beef....just make it your own.
Total time: 3 hours
- 1/4 cup coconut oil, lard, ghee or bacon grease
- 1 lb. pork sausage, nitrate and nitrite free
- 1 lb. grass-fed beef
- I also used left over smoked brisket and left over ribeye, chopped - if you don't have any other meat to use up, add an extra half pound each of sausage and ground beef
- 1 large sweet white onion, chopped
- 2 jalapeno peppers, seeded and chopped (you can also use pickled jalapenos)
- 5 garlic cloves, minced
- 2 tbsp. chili powder (or to taste)
- 1 tbsp. cumin
- 2 tsp. oregano
- 2 tsp. salt
- 1 tsp. ground pepper
- 2 tomatoes, chopped
- 6 oz. can tomato paste
- 1 bay leaf
- 1 bottle (12 oz.) beer (I used Stella because that's what I had on hand, but you can use whatever you have)
- 2 ounces tequila
- 4-5 cups beef stock (I make my own using this recipe)
- Optional: chopped cilantro, chopped purple onions, sour cream, grated cheddar cheese
- In a large dutch oven, I used my cast iron, melt the oil of choice over high heat and add uncooked meat. Stir until no longer pink then add any additional meat you're wanting to use up along with the onion, jalapenos, garlic cloves and chili powder. Stir constantly until the onions are translucent and then add the cumin, oregano, salt and pepper.
- Add the tomatoes, stirring for about a minute then add tomato paste, bay leaf, beer, tequila and 4 cups of stock. Stir well and bring to a boil.
- Reduce heat to a simmer, partially cover the pot and allow to continue simmering for 2-3 hours. Add additional stock if chili becomes too thick.
- Serve as is or top with cilantro, jalapenos, sour cream or cheddar cheese. Enjoy!