I have been making different chili recipes for years (ever since the days of envy for the chili at the old "Dotty Dumpling's Dowry" in Madison, WI, ca. 1980. This recipe is a hybrid of lots of tries, but also a recent inspiration that is listed, just to keep this all on the up and up. —Brian Coppola
high quality stir fry beef, cut into squares
red bell peppers, chopped into 1-inch squares
sweet onions, chopped into 1-inch squares
(medium) celery, chopped into 1/2-inch pieces
Anaheim hot peppers, de-seeded and chopped fine
Jalapeno peppers, de-seeded and chopped fine
jar of diced, roasted garlic in oil
low sodium black beans, and liquid
spicy chili beans, and liquid
hot chili powder
In This Recipe
(I use a good wok for the pre-cooking). Brown the pork and reserve it; chop the beef into 1 inch pieces, coat with black pepper an sear with EVOO on medium heat; add 2 T garlic for ca. 3 minutes; remove to the bowl with the pork.
Heat more oil in the wok, caramelize the onions, adding all of the peppers and celery about ¾ of the way through.
The total amount of spices (and cocoa) is about 3/4 of a large coffee mug. I combine these in a mug. Add the spices all at once to the hot onion and pepper mix and heat until aromatic, a couple of minutes.
Clear out the center and add the tomato paste onto the hot surface. Heat to partially caramelize and mix into vegetables. Remove from heat.
Heat some EVOO in a large stew pot and add the rest of the garlic. After a minute, add the onion/pepper mixture, the cornmeal, and mix well.
Add the meat and the beans (with the liquid from their cans), then about 5-6 cups of water. Mix well and blend in the arrowroot.
Simmer for at least 2 hours.
Some of this recipe was inspired by http://www.foodnetwork.com/recipes/food-network-kitchens/beef-chili-recipe.print.html