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This is my super famous chili recipe. I no longer make my Cancun Chili Blend that we sold for nearly 8 years online as it got to be too popular and I couldn’t keep up with making it in our 50 gallon barrel. Seriously. One day I will be famous for my Cancun Chili Blend and you can say you knew me!
I spent a few years living in Mexico and have always loved the flavor of real chili. This chili recipe can be made as spicy as you like at the table… I add a few shakes of Tabasco Chipotle Sauce. The alcohol of the beer cooks out and leaves lots of flavor and I use beans because I like them and the healthy fiber – so no roar from the ‘it’s not authentic’ peanut gallery.
This is contest winning chili! The secret ingredients are the ground ancho if you can find it, the cinnamon and the cocoa powder. The cocoa and cinnamon add a deep background note. NOTE: I do not use turkey as generic ground turkey is made from all the soft parts that cannot be sold, that you would not eat such as tendons and the head.
- 1 1/4 to 1 1/2 pounds lean ground beef or buffalo or beef/pork blend
- 1 medium sweet onion, diced
- 2 large jalapenos, seeds removed, minced
- 4 garlic cloves, chopped
- 5 tablespoons chili powder (I use my own ground ancho chipotle blend, Penzeys.com is a great source, or use a supermarket Chili Powder, but buy it fresh) – if you are worried about this being too spicy, use 3 tablespoons and add more once you taste it)
- 1 teaspoon cocoa powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- One 28-ounce can crushed or petite diced tomatoes – fire roasted if you can find them
- 1 tablespoon Tabasco (if you are worried about this being too spicy, use 1 teaspoon and add more once you taste it)
- One 12-ounce bottle or can beer
- 2 cans black beans, well-drained
- 1/2 cup coarsely chopped cilantro
- Greek yogurt – Sliced scallions
Saute the meat in a large heavy non-stick pot over medium-high heat. Cook, stirring with a wooden spoon to break up the pieces, 5 to 7 minutes, until well browned. Add the onion, jalapeno, and garlic; lower heat to medium and cook 8 to 10 minutes, stirring frequently, until onions have softened. Add the chili powder, cocoa, cinnamon, salt, cumin, oregano and cook for an additional 3 to 4 minutes. Add the tomatoes with their juice, Tabasco, and beer to the pot – stir in the beans, raise heat and bring to a boil, lower heat and simmer, uncovered, for 45 minutes, stirring occasionally. Just before serving stir in the chopped cilantro.
Serve chili with a dollop of Greek yogurt in place of sour cream, sliced scallions, and a few tortilla chips for dipping, if desired.