I have been cooking now for over thirty years and I truly believe that I make the best chili in the world and I want to share one of my favorite all time chili recipes with everyone. If you want to make and enjoy the best chili ever then here is the recipe.
Author Thomas Byers
If your looking for the worlds best chili recipe then you've found it. Truly the best chili you will ever taste.
You want to start with a three pound boneless beef chuck roast with some fat on it but not to fat. You can start by cutting your beef chuck roast up into 2"X2" cubes and no you don't want to trim away the fat. It goes into the chili.
You will need two things to make a great chili. One thing you need is a big cast iron skillet to brown your cubes of boneless chuck roast in and to later cook your other vegetables in. The other thing you will need is a large stock pot to cook your chili in.
Now you will want to start by cutting your beef chuck roast up into 2"X2" cubes and then brown it off completely in your large cast iron skillet until it is brown on all sides. Once you have your beef chuck cubes completely browned on all sides pour them into your large stock pot.
Now you will want to brown 3 pounds of lean ground beef and 1 pound of ground pork in your cast iron skillet until it is brown. Pour your meat into the large stock pot.
Now you will want to cook the below vegetables in your large cast iron skillet until done but not browned or burned.
1. 3 Cups Purple Sweet Onion Finely Chopped.
2. 3 Cups Green Bell Pepper Finely Chopped.
3. 3 Cups Celery Finely Chopped.
4. 3 Tablespoons Minced Fresh Garlic.
Once you have all your vegetables above cooked until they are cooked thoroughly but not browned or burned add them to your large stock pot.
And now you will want to add the below ingredients to your stock pot.
1. One Twelve Ounce Can of Beer.
2. One Twenty Eight Ounce Can Of Finely Diced Tomatoes.
3. Six Cups Of Beef Broth.
4. One Tablespoon Cumin.
5. Two Tablespoons Hot Sauce.
6. One Tablespoon Unsweetened Cocoa.
7. Four Tablespoons Chili Powder.
8. Two Six Ounce Cans Tomato Paste.
9. One Tablespoon Mexican Oregano.
10. One Teaspoon Sea Salt.
11. One Teaspoon Black Pepper.
12. Six Cups Water.
Once you have everything in the stock pot you will want to bring the pot almost to a boil but not quite. Now reduce the heat to a low simmer and cook until your liquid is reduced and your chili is thickened. You want the chili to cook down and thicken and this is really the reason you can't cook this in a slow cooker or crock pot.
Once you have the chili cooked down and the liquid reduced you are ready to serve your chili and I bet the people who taste it will say it truly is the best chili they have ever tasted.
You can garnish this chili in the individual serving bowls with guacamole , sour cream , and shredded cheddar cheese.
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