Big Boy’s Ultimate Chili with Hickory-Smoked Beans

Portions:12
includes soaking time for beans 6 hours
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Equipment

Ingredients

  • 2 tablespoons vegetable oil or bacon fat
  • 1 ½ pounds onions coarsely chopped
  • 3 large garlic cloves minced or crushed
  • 2 pounds lean ground beef sirloin or chuck
  • 2 pounds lean ground pork
  • ¾ cup chili powder preferably a mix of half ancho and half pasilla
  • 3 tablespoons unsweetened cocoa powder
  • 2-3 tablespoons sugar
  • 2 tablespoons ground cumin
  • 2 tablespoons dried oregano crumbled
  • 2 teaspoons fennel seeds optional
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper optional
  • 3 bay leaves
  • 1 can 28 ounces whole tomatoes, undrained and roughly chopped
  • 1 can 8 ounces tomato sauce
  • 3 bottles dark or medium beer 12 ounces each

Beans:

  • 6 slices hickory-smoked bacon finely chopped
  • 1 pound dried small pink beans soaked and still in their soaking liquid
  • 1 large garlic clove minced or crushed
  • 2 teaspoons salt

Instructions

  • In a large, heavy casserole or Dutch oven over moderate heat, add vegetable oil or bacon fat.
  • Sauté onions until softened and lightly colored, about 10 minutes.
  • Add garlic and sauté for 2 more minutes.
  • Reserve.
  • Return the pot to moderate heat.
  • Crumble in the ground beef and pork.
  • Increase heat to high and brown well without stirring for 5 minutes.
  • Then reduce heat to moderately high and brown, stirring occasionally, for 15 minutes longer.
  • Return onions to the pot and stir in 1/2 cup chili powder, cocoa powder, sugar, cumin, oregano, fennel seeds (if using), salt, cayenne pepper (if using), and bay leaves.
  • Add chopped tomatoes, tomato sauce, 2 bottles of beer, and 4 cups of water.
  • Bring to a boil over moderate heat, then reduce heat to low and simmer, uncovered, for 3 hours.
  • Stir every 30 minutes, but avoid stirring during the last 15-20 minutes to allow fat to rise to the top.
  • Meanwhile, prepare the beans.
  • In a large, heavy saucepan over moderate heat, cook chopped bacon until crisp and golden brown.
  • Spoon off excess fat, leaving 1 tablespoon in the pan.
  • Drain soaked beans and measure the soaking liquid.
  • Add water to make 6 cups.
  • Add beans and liquid to the bacon in the pan.
  • Bring to a boil, then reduce heat to low, partially cover, and simmer for 1 hour.
  • Add minced garlic and salt, partially cover, and simmer until beans are tender, about 1 hour longer.
  • Remove from heat and set aside.
  • After the chili has cooked for 3 hours, degrease it by skimming off most of the fat.
  • Place a paper towel flat on the surface to soak up any remaining fat.
  • Stir in the remaining chili powder, cocoa powder, cumin, and oregano.
  • Taste for balance of acidity to sweetness and stir in remaining sugar if needed.
  • Add beans and their cooking liquid.
  • Set aside to cool to room temperature.
  • If making ahead, cover and refrigerate overnight.
  • Preheat oven to 300°F.
  • Stir remaining bottle of beer into the chili.
  • Bake, uncovered, for 2 hours, stirring occasionally.
  • Serve hot.

Notes / Tips / Wine Advice:

You can double or triple this recipe with equal success.
For a milder chili, you can omit the cayenne pepper.
Serve with your favorite toppings such as shredded cheese, diced onions, or sour cream. Enjoy with a cold beer or a hearty red wine.
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Course Beef / Chili / Main Dish / Pork