This time of year I enjoy making chili, and then of course eating chili with corn chips while I’m watching football! I also compete in two chili cook-offs each fall, one at my church and one in my local neighborhood.

I’ve tried many variations to my chili recipe. The competition heats up each year and so last year’s winning recipe won’t likely win this year. Also, because more and more people have smokers now, each year the quality of the smoked meat in the chili goes up exponentially.

I’ve worked on my green chili over the years and I just love green chile, but I find it’s hard to win a chili competition with green chili because if you’re not from New Mexico, Colorado or Arizona, you likely don’t know what green chile is, much less how to mix up a batch on your stove top. Many chili recipe judges that aren’t from this region won’t pick a green chile over a red chili recipe.

I’ve gone back and forth with my good friend Nathan for several years working on the perfect chile recipe. Nathan has nearly perfected his award-winning red chili recipe that I’m going to share with you. Consider this recipe an early Christmas present and a perk of reading my blog:

Nathan’s Ultimate Chili

Meat mix — cook separately

2 lbs. ground beef [cook with a little olive oil, drain fat, simmer very low, then keep warm.]
1.5 lbs. hickory-smoked bacon [cook fairly crispy, drain fat, crumble or cut into small pieces.
[Cook the bacon first, then add to the hamburger after it’s drained.]

Broth mix — cook separately

16 oz. chicken broth
2 cups chopped onions
6 chopped garlic cloves (or use minced garlic)
3 tablespoons organic no-salt seasoning
½ teaspoon of salt

[Stir, simmer very low for one hour.]

Sauce mix — cook separately

32 oz. chicken broth
6 oz. tomato paste
16 oz. tomato sauce

Mix thoroughly, then add the following:

14 Tablespoons chili powder
8 Tablespoons cumin powder
1 teaspoon garlic powder
½ teaspoon of salt

[Stir well, simmer very low for one hour.]

Spice Mix — blend separately

¾ cup of pre-warmed honey (place the honey jug nozzle-down in hot water for 30 minutes)
2 tablespoons of Chipotle Tabasco sauce (not regular Tabasco)
1 tablespoon of Cayenne pepper
1 tablespoon of ground black pepper

[Mix well, add to broth mix, stir.]

Instructions:

Add the sauce mix to the meats, stir, then add the broth mix to the meats, stir. Simmer together, very low, for 1 to 4 hours.
Best results are achieved by storing in the fridge overnight before re-heating.
Just before serving, add final ingredients (long enough to heat and stir):
32 oz. drained, rinsed black beans
24 oz. quartered (or coarsely chopped) black olives

[Heat to serve.]

Serving suggestions:

Sprinkle sharp shredded cheese around top edge of serving bowls (don’ t mix it in).
Serve with regular Tabasco on the side for those wanting to raise the heat from medium to hot.
Serve with plain Greek yogurt or sour cream on the side for the heat freaks (to control spice levels, and in case of masochistic-Tabascoholic meltdowns).
Try this medium-heat chili at home this month and wow your tastebuds, your tummy, your friends and your family. Enjoy!

It’s Chili Contest time!

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