I adapted this one from the published recipe—in Sunset Magazine, I think—of the winning recipe from the Terlingua Chili Cook Off some time in the early 1980s. As a developing Texan cook back then, working on my own Chili recipe was important. It’s been the subject of constant experiment since then. Substitute home made Chorizo (recipe in the Meats section) for the pork in this for an interestingly different effect. Making your own chili powders enhances the uniqueness (as described in Basics).

JOHN’S CHILI

CHILI BASE

2 cups water
1 Tbsp sugar
1 cup beef consume
2 tsp oregano
2 Tbsp paprika
3 Tbsp cumin
1 Tbsp celery salt
2 tsp cayenne pepper
7 Tbsp California (or any other moderately hot) chili powder (preferably Pure—see instructions in Basics section)
1 Tbsp mole (paste or powder)
2 tsp garlic powder

In a large stock pot or Dutch oven, add water, sugar, consume, and spices. Simmer over low heat until powders dissolve, stirring constantly. Raise heat to medium until mixture starts to bubble, stirring occasionally. Cover, reduce heat, and simmer slowly, stirring once in awhile.

MEATS

3 Tbsp vegetable oil (to start)
2 pounds beef chuck, cubed
2 pounds top round, chopped or ground coarse
2 pounds pork butt, cubed
New Mexico (or other hot) chili powder (preferably Pure—see instructions in Basics section)
3 cups chopped yellow onion
10-12 cloves garlic, minced

Cover cubed meat liberally with chili powder. Sauté meats in the hot oil over medium high heat until browned, adding some pot liquor to the chili base (discard the rest; add more oil as necessary). Add meat to stock pot as it browns, leaving enough pot liquor to cook onions and garlic. Sauté onions and garlic until tender and golden but not browned. Add to stock pot.

SIMMERING

1 cup chopped green chilies
20 oz. tomato sauce
1 jalapeno chili, minced (can use pickled)
1 12 oz. can beer

Add green chilies, tomato sauce, and jalapeno to stock pot. Over high heat, bring the mixture to a boil. When boiling, pour in beer. Stir, reduce heat, and simmer uncovered for 1 ½-2 hours, stirring occasionally. Remove from heat and let stand, uncovered, for 30 minutes. Skim off excess fat and oil from top.

THICKENING

Masa harina
Water

Dissolve masa harina in water (ratio: 1-2). Stir into chili. Cover chili and let stand at least one hour before serving. If necessary, re-heat over low heat.