Pierre's Chili

A two-meat chili that blends ground beef and ground pork for a richer, more complex flavor than all-beef versions. The pork adds a subtle sweetness and extra fat that keeps the chili silky instead of dry.

The vegetable base is generous: two cups of onion, a cup each of green pepper and celery, plus garlic. Sweating the vegetables for just 2 minutes keeps them slightly firm so they hold up through the simmer. Crushed tomatoes, beef stock, cumin, oregano, and 3 tablespoons of chili powder build the sauce.

Kidney beans go in during the last 10 minutes. Adding them late preserves their shape and texture. Beans simmered too long from the start turn mushy and fall apart. The garnish spread is what turns each bowl into an event: Monterey Jack, shredded lettuce, red onion, cilantro, sour cream, and lime wedges.

Pro Tips

• Break up the meat thoroughly while browning. You want small, uniform crumbles, not large chunks. A potato masher in the pan helps.
• Discard the bay leaves before adding beans. They’re easy to lose in a thick chili and biting into one is unpleasant.
• Taste and adjust spice before serving. Red pepper flakes are optional, so add them in small pinches until the heat level is right.
• Serve in warm bowls. Chili cools fast. Warming the bowls first keeps it hot to the last spoonful.

Variations

• Turkey blend: Use ground turkey for a leaner version. The pork can stay for richness, or go all turkey.
• Black bean swap: Replace kidney beans with black beans for a darker, slightly creamier texture.
• Smoky depth: Add 1 chipotle pepper in adobo (minced) for a smoky, complex heat.