Name: The Chili Recipe
Yield: Serves a lot
Cuisine: United States
Ingredients: 2 cups tomato concasse; 6 to 8 cups beef or chicken stock; 6 cans beer; 2 lemons, seeded and chopped; 1 lime, seeded and chopped; 3 tablespoons cider vinegar; 4 bay leaves; 2 tablespoons red pepper flakes; 6 tablespoons cumin powder; 4 tablespoons fresh oregano, chopped; 6 pounds beef round or chuck; 6 pounds pork shoulder; 1 tablespoon paprika; 1 teaspoon cayenne; 1 cup masa harina or corn flour; 6 tablespoons mild chili powder (ancho or pasilla); ½ cup chopped bacon or ham fat; 1 cup oil; 10 cloves garlic, chopped; 3 medium onions, chopped

Preparation info

Difficulty
Easy

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

I know my Texan friends will tell me that chili is made simply with water, chili pods, meat, and salt—they have a point; I hate beans in chili. This slightly more complex version was inspired by one of the best chili recipes I know, which is in James Villas’ superb book, American Taste. It was developed by a longtime friend, Oksana Czuczman, and it worked very well at the Santa Fe Bar & Grill. The chili is best if cooked the day before.