2 Lbs chili meat (I prefer brisket with a chili grind but regular chili meat is just fine)
2 cups chopped yellow onion
¼ cup chopped shallots
2 tbsps chopped/minced garlic
1 cup chopped poblano pepper
1 14.5 oz can fire roasted tomatoes
2 cans Mexican style Rotel (lime/cilantro blend preferred, chili blend second, fire roasted third, regular fourth)
3 tbsps chili powder
3 tbsps Worcestershire powder (2 tbsps liquid if you can't get the powder)
2 tbsps horseradish powder (1 tbsp regular horseradish if you can't get the powder)
2 tbsps smoked, ground cumin (regular cumin is fine if you can't get the smoked)
1½ tbsps cocoa powder
1 tbsp smoked, ground coriander
1 tbsp smoked paprika
1 tbsp oregano
3 tsps coarse salt
3 tsps coarse black pepper
1 tsp white pepper
1 tsp ground savory
1 tsp arrowroot
1 tsp gumbo file
2 bay leaves
3 tbsps tomato paste
2 tbsps blackberry balsamic (regular balsamic is fine if you can't get blackberry)
1 ½ bottles beer (Dos Equis Mexican IPA if you can get it, Shiner Bock if you can’t)
1/8th cup light agave syrup
In a large pot, brown the chili meat, seasoning it with 1 tsp coarse salt, 1 tsp coarse pepper, 1 tbsp Worcestershire powder and I tbsp. horseradish powder.
When done, drain off the meat, keep about half the grease and set the meat aside. Use the grease to sauté the onions until lightly caramelized.
Add the garlic and shallots and finally, add the peppers.
When done, combine the meat with the veggie mix and stir for a few minutes add in the chili powder, the rest of the salt, black pepper, white pepper, Worcestershire powder and horseradish powder, thoroughly stirring the meat/veggie mixture after each addition.
When done, add the tomatoes and Rotel, stirring thoroughly after each addition.
When done, add the cumin, coriander, paprika, savory and oregano, stirring thoroughly after each addition.
When done, add the tomato paste, the blackberry vinegar, the beer and then the cocoa powder, stirring thoroughly after each addition.
When done, combine the arrowroot and gumbo file in a small bowl, add about ½ cup of liquid from the chili and stir it into the mixture until smooth. When done, add this mixture back into the chili and stir thoroughly.
When done, add the bay leaves, stir thoroughly, cover it and let it simmer low and slow for at least a couple of hours, stirring regularly and adding more beer if it starts getting too thick.
When done, take the pot off the heat and let it rest, covered, for about 30 minutes. When done, serve it up however you like and enjoy!!!
Always better the next day.
This is one where the recipe has evolved over time. Feel free to use different meats (most butchers can put a chili grind on just about anything), tweak the seasonings, etc... and make it your own.
However, under NO CIRCUMSTANCES can you add beans and call it "Dad's Chili" or "Texas Chili".
I will haunt you for eternity if you do.