This is no namby-pamby chili. This is man chili for carnivores and perfect for the 4th of July. It would also be perfect for tailgate parties – baseball, football and even lacrosse. One last thing: If you are from Texas, take a deep breath before reading the recipe. I know how seriously Texans take their chili con carne and their feelings about things named chili that contain things like beans, peppers, oregano….and if that hasn’t blown your top yet, tomato sauce too. I know that no true Texan would call this chili. But then again, if you are from Texas you’ve likely got a recipe you were making since you were old enough to stand at a stove and don’t need my Carnivore-delight Chili. To make matters worse, this one also contains nature’s most perfect food: CHOCOLATE! In any case, you might want to just venture out a bit…give it try….and call it something else, perhaps just Carnivore Delight!
- 2 Tb olive oil
- 1 lb. ground pork
- 1 lb. ground beef
- 1½ lb. chuck steak, fat trimmed, cut into 1” pieces
- 6 garlic cloves, minced
- 2 C red wine
- 3 Tb ground cumin
- 3 Tb ancho chili powder, or more to taste
- 2 tsp dried oregano
- 2 tsp salt
- 1 tsp cayenne, or more to taste
- 3 – 6 oz tomato paste
- 2 tsp sugar
- 3 C diced canned tomatoes
- 3 C diced onion
- 3 C diced red bell pepper
- 3-4 squares unsweetened chocolate, roughly chopped
- 3 – 15 oz canned black beans, drained and rinsed
- 1 C chopped fresh cilantro & some for topping
- 2-3 C beef broth
- Garnish: grated cheddar cheese, sour cream, cilantro and/or pickled jalapenos
The key to success for this recipe is to have great beef cut into BIG juicy chunks. Each cube should be about 1” across.
Heat olive oil in a large pot. Add ground pork and beef and sauté until brown, about 4-5 minutes. Add cubed chuck steak and garlic and sauté another 5 minutes until cubed beef is browned. Add 2 C red wine; don’t use your finest red wine, but it should be something you would be willing to drink like a cabernet blend. You could substitute beer or beef stock. Bring to a boil. Add cumin, chili powder, oregano, salt and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste, sugar and simmer 5 minutes. Add tomatoes, onions, and red peppers and simmer until vegetables are tender – about 30 minutes.
Add chopped chocolate, black beans and 1 C chopped cilantro to chili. Add beef broth, ¾ C at a time, until thinned to desired consistency. This can easily be prepared one day ahead or frozen.
When serving, heat chili, simmer slowly to warm meat and sauce, ladle into bowls, top with garnishes of choice or have your guests select their own. Suggestions include grated cheddar cheese, sour cream, cilantro and/or pickled jalapenos.
Serve this with a beer, especially lager, pilsner or wheat or a wonderful fruity zinfandel, barbera or chianti.