This chili won 1st prize in a chili cookoff when I was working at the USDA. And it was good! I later made it for Toni’s (my wife) family while winter camping. They promptly declared it, “The best they ever had.” Shortly thereafter, the recipe disappeared. For years, I tried in vain to duplicate the unique blend of ingredients. Finally the recipe reappeared- and its still as good.
- 5 strips of bacon
- 1/2 pound hot pork sausage
- 1 1/2 pounds ground chuck
- 2 tsp chili powder (if it’s from Hatch, New Mexico, you can’t go wrong)
- 2 jalapenos seeded and finely chopped
- 3 cloves garlic, crushed
- 1 large onion, finely chopped
- 1 12oz can tomatoe paste
- 2 12oz bottles of 3.2 beer
- 1 16oz can pinto beans
- 1 8oz can garbanzo beans
In large cost iron skillet, brown the bacon. Crumble and set aside saving 2 TBSP grease to brown chuck. Brown the chuck. Stir in the bacon and sausage. Add everything from the B list. Bring to boil then simmer for 1.5 hours. Add beans. Simmer for another 1/2 hour.