Down Home Dig-In Chili
Submitted by Plum
Slow-simmered Texas-style chili with chunked beef and pork shoulder, no beans, cooked low for 4 hours with chili powder, jalapenos, pale ale, and cayenne. Thick, meaty, and built for serious chili lovers.
YIELD
10 servingsPREP
10 minCOOK
4 hrsREADY
4 hrsThis ain’t no 30-minute weeknight chili. This is a four-hour, low-and-slow pot of pure Texas-style meat chili that’ll fill your kitchen with a smell so good the neighbors might come knocking.
Two and a half pounds of stewing beef and two pounds of pork shoulder get browned hard in lard, then braised with canned tomatoes, pale ale, seven tablespoons of chili powder, jalapenos, cayenne, and cumin. No beans. Just meat, heat, and time.
The pot simmers covered for two hours, then uncovered for two more until the sauce thickens and the meat turns fork-tender. Feeds ten hungry people with all the fixings.
Pro Tips
- Brown the meat in batches over high heat so it sears instead of steams; this is where the deep flavor lives
- Don’t skip the lard; it adds a richness you can’t get from oil
- Add reserved tomato liquid during the covered simmer if things look dry
- Top with shredded cheddar, sour cream, sliced green onions, and avocado for the full spread
Ingredients
Directions
Melt lard in heavy large pot over medium heat.
Add finely chopped onions, bell peppers, celery, and garlic and sauté until onions are translucent, about 10 minutes.
Remove vegetables using slotted spoon and set aside.
Increase heat to high.
Add beef and pork; sprinkle with salt and pepper.
Cook until browned, stirring frequently, about 10 minutes.
Return vegetables to pot.
Add tomatoes, ale, chili powder chilies, cayenne and cumin.
Reduce heat, cover partially and simmer 2 hours, adding reserved tomato liquid if chili appears dry.
Taste and adjust seasoning with salt and pepper.
Uncover and simmer until thickened and meat is tender, 2 more hours.
Season chili with hot pepper sauce.
Serve with green onions, cheddar cheese, avocado and sour cream.
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