After 8 years of failures, tweaks, etc I have finally mastered my Sunday Chili recipe! The leftovers are amazing!

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This chili is immensely flavorful considering how easy it is to prepare. I like mine soupy like the picture but you can adjust to your liking.

Keith's Weekend Chili

Ingredients

• 6 Strips Thick Cut Applewood Smoked Bacon
• 1 LB 85% Ground Chuck
• 1 LB Ground Pork
• 6 Cloves of Garlic
• 1 Large Yellow Onion
• 1 Red Bell Pepper
• 1 Yellow Bell Pepper
• 2 Serrano Peppers
• 3 TBSP Chili Powder
• 2 TBSP Brown Sugar
• 2 TBSP Smoked Paprika
• 2 TBSP Ancho Chili Powder
• 1 TBSP Ground Cumin
• 1 TBSP Chipotle Chili Powder
• 2 TSP Dried Oregano
• Salt and Pepper to taste (start with a TBSP of each and adjust after 90 min of simmering)
• 1 Package Sazon Goya (Mexican Isle)
• 3 Bay Leaves
• 1 16oz can Kidney Beans
• 1 16oz can Black Beans
• 1 28oz can Crushed Tomatoes
• 1 10oz can Hot Rotel (Use Mild for less spice)
• 1 14.5oz can Diced Fire Roasted Tomatoes
• 1 14.5oz can Beef Broth
• 1 Cup of Beer (Bud Heavy)
• Water to dilute to your liking

Directions

1. Time to rock the ol' Mise en place! This part took me about 4 years of dirty kitchens and hour long preps before I had finally learned the technique. Get a dutch oven out, along with a cutting board, chefs knife, a small bowl for all the spices, another small bowl for garlic, medium bowl for waste, and large bowl for veggies.
2. Measure all seasonings into the small bowl (Besides the bay leaves and brown sugar)
3. Score the 2 Serrano peppers and set aside (remove seeds and membrane for less spice)
4. Mince the garlic and place in small bowl, dice the rest of the veggies and add to the large bowl. Throw all waste into medium bowl for easy clean up
5. Cut the bacon into 1/2 inch slices, add to dutch oven and turn the heat to medium/medium high depending on your stove top. We don't want to crisp the bacon too much, we simply want to form a fond and render the fat. Be sure to stir the bacon occasionally. Use any downtime to clean up as you go. Wash those hands!
6. Once a fond has developed and the bacon has just started to crisp up toss in the veggies with the exception of the garlic. If we add it too early it will burn. Stir occasionally.
7. As the veggies begin to expel moisture, use this to your advantage to scrape up that fond. Once the bottom of the dutch oven is mostly scraped up add the garlic and stir in all the seasonings.
8. Stir for a short time; the seasonings will become aromatic. It's crucial that we do not allow the seasonings to burn so stir quite frequently.
9. Push everything to the side of the dutch oven and add the beef. Chop up and reincorporate with the veggies.
10. Push everything to the side again and add the pork. Chop it up and rigorously stir. The heat should render fat out of the meats at this time preventing the seasonings from burning.
11. While the meat is cooking in its own fat open all the canned goods. Strain the beans. Once the meat is mostly cooked add the beans and the beer. Stir. You want to cook off the alcohol so let it simmer for a couple minutes.
12. Now add the tomatoes and beef stock. I like my chili to be soupy so at this time I add about two cans of water to the chili, utilizing the tomato cans to get any leftovers that may be in them.
13. Now we can add the 3 bay leaves and Serrano peppers. We will be removing these before serving.
14. Lower heat to simmer and cover for about 90 minutes.
15. At this point everything should be cooked so you can now taste and adjust for salt. This is where I add the brown sugar. I found that 2 TBSP would even everything out nicely, however you can start with 1 TBSP and go from there. I did 3 TBSP once and found it was just a little too sweet for me and ruined the balance.
16. I usually simmer for about another hour or so and taste again before removing from the heat.

I know it seems like a lot of steps, but I wanted to be thorough in hopes that you will achieve the same end results as I have. It usually takes me about 30-40 minutes of prep before the cook but you may be quicker depending on your knife skills. I have been making variations of this recipes for years and anytime I deviate my wife usually hates it. However last Sunday she said this was the best Chili she's had and I would have to agree. The leftovers, as always, were even better. Enjoy and happy Fall!

bon appetit