This chili recipe is the best on the planet. It has a flavor that rolls from the front of your tongue to the back, ending with a little heat.
As true of all real chili, this chili ain’t got no beans. Beans are a cheap alternative to real, legitimate, God-given meat, and any so-called “chili” with beans is actually no more than a beef stew.
Prep: 30 mins Total Time: 1 hr. 45 min. Yield: ~13 quarts
- 4 lbs ground beef
- 2 cups yellow onion - diced
- 2 cups red bell pepper - diced
- 4 stalks celery - chopped or diced
- 2 whole carrots - chopped or diced
- 4 jalapeno peppers - diced
- 4 28 oz. cans crushed tomatoes
- 2 6 oz. cans tomato paste
- 8-16 garlic cloves (smashed silly or diced)
- 4 ounces dark chocolate (a whole bar of bittersweet, bakers, or dark chocolate)
- 1/4 cup orange juice
- 1/2 cup lemon juice
- 1/2 cup lime juice
- 1 teaspoon salt
- 2 tsp. Black pepper
- 2 tsp. Cayenne pepper
- 2 tsp. Cumin
- 2 tsp. Thyme
- 2 tsp. Basil
- 4 tsp. Oregano
- 2 tsp. Paprika
- 4 tsp. Mexican chili powder
- 4 tsp. Garlic powder
- 2 tsp. Onion powder
- 4 tsp. Dried parsley
- 1 cup brown sugar
- 1 cup unsweetened cocoa powder (Hershey’s Cocoa)
- Assemble the spice mix in an airtight container ahead of time. The ingredients are proportionate.
- Chop up all the veggies FIRST.
- Brown the ground beef on high heat in a huge pot and season with pinches of salt and pepper. Yield is 13.5 quarts, so plan accordingly.
- Drain off the excess grease, but be sure to leave a little to fry the veggies.
- Reduce the heat to medium/high and push the meat to one side of the pot.
- First, add the onion, garlic, and jalapenos to the pot. Let them cook for a few minutes, then add the rest and fry for a few minutes.
- Season lightly with salt and pepper
- Now, try to get the veggies to the bottom of the pot. We want the veggies to cook and the ground beef to not burn.
- Cook for a few minutes, then make some space on the bottom of the pot.
- Add the tomato PASTE and let cook for a minute or so.
- Mix everything in the pot together. Then, add the crushed tomatoes on top.
- Season the tomatoes with a little salt.
- Stir in the spice mix.
- Keep stirring. Keep a slow boil or simmer.
- Wait a few minutes, and add the orange, lemon, and lime juice.
- Add the chocolate pieces and let them melt.
- Stir for a few minutes, and then taste it. Fix whatever is off. Here is your chance to add more spice, sweetness, acidity, etc. Do what feels right to you.
- Set the heat to low and cover and let sit for 5-10 minutes.
- This chili freezes and reheats exceptionally well. You can keep it on the stove for a few hours too.