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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Winner of the 1985 NY State Chili Cook-Off
1 pound bacon, chopped
3 pound lean beef chuck roast, cubed
1 ½ pound regular hamburger, preferably chuck
2 pound Boston butt pork roast, coarsely ground
4 tablespoon prepared garlic in oil
3 large onions
4 ounce canned chopped chilies (El Paso brand)
6 fresh jalapeño chilies, chopped
5 tablespoon freshly ground dry Mexican chilies, anaheim if possible
2 tablespoon freshly ground dry ancho chilies
2 tablespoon good quality chili pepper
1 ½ tablespoon Hungarian paprika
4 tablespoon fresh ground cumin seed
1 tablespoon fresh ground black pepper
2 tablespoon MSG or Accent, optional
1 tablespoon Tabasco sauce
2 tablespoon Worcestershire sauce
1 pint beef stock
1 pint canned tomatoes
Fry bacon in a heavy pot till crisp and the fat is rendered. Remove and reserve bacon. Pour off most of the bacon fat into a heavy cast iron skillet, leaving s small amount in the pot. Brown the meat and garlic in the skillet.
Sauté onions in the fat remaining in the pot until soft. Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, jalapeños, stock and tomatoes. Simmer for two hours.
Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify.
For garnishes, serve fresh chopped jalapeños, chopped raw onions, shredded Monterey or sharp Cheddar cheese, and saltines.