This is a localised variant of Kit Anderson's Bad Attitude Chili which we have had in quantity and can say this is by far the best chili I have ever tasted.
- Prep Time: 1 H
- Cook time: 1 H
- Yield: 1 pot
- 2 lbs pork roast — cut into 1” pieces
- 2 lbs cheap minced beef — (You’ll need the fat. This isn’t health food.)
- 1/2 cup GOOD chile powder — (Try a delicatessen for the good stuff. Not the plastic tub which has been sitting in the back of your press for the past 4 years)
- 1 HUGE onion — roughly chopped
- 1 head garlic — minced
- 8 green chiles — roasted, peeled, seeded, chopped. I use Tesco green chili’s and they are fine
- 1 Tbl hot Hungarian paprika — (Nearly impossible to get in Ireland so the normal stuff will do if you can’t find it. I actually got a supply on a trip to Budapest last year.)
- 1 Tbl ground cumin
- 4 beef bouillon cubes
- 1 28 oz can crushed/chopped tomatoes
- 1 bottle amber Corona Mexican Beer
- 1/4 cup bourbon — (Jack Daniels, Jim Beam etc.)
- 2 squares bitter chocolate — (If you find a chocolate shop say to the owner that it’s for chili. They can usually sort you out with a baggy of high coco content chocolate)
- salt to taste
- Saute 1/4 of the garlic and onions until translucent.
- Add 1/4 of the meat, chili powder and brown.
- Salt the meat while cooking. Put into your chili pot. Cast iron is best. Repeat until all the meat is done.
- Put the rest of the ingredients in your chili pot and simmer for for a hour.
This chili tastes a lot better the day after. Serve cold salads and pasta plenty of beer and if you can margaritas.
TIP. To prepare the chili’s. Preheat your oven to around 220C lightly coat the chili’s with oil and leave in until brown/black and the skin begins to bubble. Use a tongs to transfer them to a sandwich bag. Tie the bag and leave for 15min. Open up the bag and the skin should come off the chilis a lot easier.
The best advice for chili is that you should sweat under my eyes and should be able to eat the whole bowl without stopping to cool off.