John Gambill's Texas Chili

5.0(12)

Having searched for the perfect chili recipe for years this is a savory and spicy concoction that I've developed to suit my own tastes. It's quite a hit in my household.

by John Gambill·published 2002-01-31

Open original recipe

Vegetable

Servings

(20–30)

Total time

prep 1h

Calories / serving

327 kcal

Ingredients (29)

serves

3 lbs ground beef (lean)
1 lb chorizo sausage (casings removed)chorizo
1 link hot Italian sausage (casings removed)
6 slices bacon, hardwood smokedbacon
1/4 cup sugarsugar
1/8 cup brown sugar (dark)
1 cup beef bouillon
1/3 cup coffee (strong and black)coffee
16 ounces Tabasco bloody mary mix (extra spicy)
1 quart canned tomato (I use home canned)
12 fluid ounces Heineken lager beer (optional)
1 tablespoon dried celery flakescelery
1 teaspoon cilantro (finely chopped)cilantro
2 large onions (coarsley chopped)onion
2 -3 jalapeno peppers (diced)jalapeno
1/2 cup green bell pepper (cleaned out, chopped)
1/2 cup red bell pepper (cleaned out, chopped)
1 teaspoon thymethyme
1 teaspoon cumin (ground)cumin
1 tablespoon garlic (minced)garlic
1 tablespoon oreganooregano
2 bay leavesbay-leaf
salt (to taste)salt
1 tablespoon cocoa
1 tablespoon paprikapaprika
1 tablespoon cayenne pepper (or to taste)cayenne
1/3 cup chili powderchili-powder
1/2 cup masa harina (or 1/2 cup flour optional)
water (as needed)water

Instructions (18 steps)

01Brew strong coffee.
02Wash, de-vein/de-seed peppers and chop onions, garlic, peppers, and cilantro.
03On the stove in a large dutch oven fry bacon until crisp.
04Remove from oven with a slotted spoon and allow bacon to cool on paper towels.
05Brown remaining meats and onions in bacon fat over medium heat, stirring often.
06Drain fat and discard.
07Add beer and garlic to browned meats, simmer until beer evaporates.
08Crumble cooked and cooled bacon and add to the oven.
09Add all other ingredients and bring to a boil.
10Stir well, reduce heat to a slow simmer and cover.
11Cook for at least 4 hours (the longer the better) being sure to stir occasionally.
12I like to cover and refrigerate it overnight after cooking (this allows the flavors to meld).
13The next day bring it back to a boil and reduce heat to a slow simmer for another hour or two (uncovered), stirring often.
14You may add more beer or water at this point if it gets too thick or if you like a thicker chili use either 1/2°C masa harina or 1/2°C flour mixed with enough water to make a thin fluid and stir into the hot chili.
15You may add more salt to suit your taste at this point.
16Simmer for another 15 minutes.
17Remove bay leaves, if you can find them.
18Best served hot and steaming with chopped fresh onions, shredded sharp cheddar cheese, Tabasco sauce, ice cold Heineken, and homemade cornbread.

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