Chili a la Becker

This chili takes a different path from the usual ground beef and tomato bomb. Ground pork gives the base a milder, slightly sweeter meat flavor, and mushrooms add an earthy depth that makes the bowl taste more complex than its modest chili powder level would suggest.

Rubbing the skillet with a crushed garlic clove before cooking is an old-school technique from the Becker kitchen tradition. It infuses a subtle garlic fragrance into the fat that permeates everything cooked in the pan. Cooking the vegetables without browning them keeps their flavors clean and distinct rather than caramelized, which lets the pork and chili powder stay in the spotlight.

A gentle 30 to 45 minute covered simmer lets the flavors meld without reducing the liquid to a paste. This is meant to be a saucy, spoonable chili, not a thick stew.

Kitchen Tips

• Don’t brown the onion and green pepper. The recipe specifically calls for cooking without color, which gives a lighter, fresher flavor base.
• Add the chili powder to the browned pork and mix well before adding liquids. This blooms the spices in the fat for deeper flavor.
• Use fresh tomatoes if you have them. Peeled and chopped fresh tomatoes give a brighter, less concentrated taste than canned.

Variations

• Increase the chili powder and add cumin and smoked paprika for a bolder, more traditional chili flavor.
• Stir in a can of diced green chiles for a Southwestern kick.
• Top with sour cream, shredded cheddar, and sliced scallions for a loaded bowl.