JOHN GAMBILL'S TEXAS CHILI

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John Gambill's Texas Chili image

Having searched for the perfect chili recipe for years this is a savory and spicy concoction that I've developed to suit my own tastes. It's quite a hit in my household.

Provided by John Gambill

Categories     Vegetable

Time 6h

Yield 20-30 serving(s)

Number Of Ingredients 29

3 lbs ground beef (lean)
1 lb chorizo sausage (casings removed)
1 link hot Italian sausage (casings removed)
6 slices bacon, hardwood smoked
1/4 cup sugar
1/8 cup brown sugar (dark)
1 cup beef bouillon
1/3 cup coffee (strong and black)
16 ounces Tabasco bloody mary mix (extra spicy)
1 quart canned tomato (I use home canned)
12 fluid ounces Heineken lager beer (optional)
1 tablespoon dried celery flakes
1 teaspoon cilantro (finely chopped)
2 large onions (coarsley chopped)
2 -3 jalapeno peppers (diced)
1/2 cup green bell pepper (cleaned out, chopped)
1/2 cup red bell pepper (cleaned out, chopped)
1 teaspoon thyme
1 teaspoon cumin (ground)
1 tablespoon garlic (minced)
1 tablespoon oregano
2 bay leaves
salt (to taste)
1 tablespoon cocoa
1 tablespoon paprika
1 tablespoon cayenne pepper (or to taste)
1/3 cup chili powder
1/2 cup masa harina (or 1/2 cup flour optional)
water (as needed)

Steps:

  • Brew strong coffee.
  • Wash, de-vein/de-seed peppers and chop onions, garlic, peppers, and cilantro.
  • On the stove in a large dutch oven fry bacon until crisp.
  • Remove from oven with a slotted spoon and allow bacon to cool on paper towels.
  • Brown remaining meats and onions in bacon fat over medium heat, stirring often.
  • Drain fat and discard.
  • Add beer and garlic to browned meats, simmer until beer evaporates.
  • Crumble cooked and cooled bacon and add to the oven.
  • Add all other ingredients and bring to a boil.
  • Stir well, reduce heat to a slow simmer and cover.
  • Cook for at least 4 hours (the longer the better) being sure to stir occasionally.
  • I like to cover and refrigerate it overnight after cooking (this allows the flavors to meld).
  • The next day bring it back to a boil and reduce heat to a slow simmer for another hour or two (uncovered), stirring often.
  • You may add more beer or water at this point if it gets too thick or if you like a thicker chili use either 1/2°C masa harina or 1/2°C flour mixed with enough water to make a thin fluid and stir into the hot chili.
  • You may add more salt to suit your taste at this point.
  • Simmer for another 15 minutes.
  • Remove bay leaves, if you can find them.
  • Best served hot and steaming with chopped fresh onions, shredded sharp cheddar cheese, Tabasco sauce, ice cold Heineken, and homemade cornbread.

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