Every once in a while, I get the itch to cook something. This time around, chili was my poison of choice because this winter won’t end and I’m silently protesting. This is probably the best chili I’ve ever made, so I’m required by law to share it. Seriously, this stuff is amazeballs.
- 1 lb ground pork
- 1 lb ground beef
- 1 28oz can crushed tomatoes
- 1 28oz can stewed tomatoes
- 2 15.5oz cans red kidney beans
- 2 15.5oz cans great northern beans
- 2 15.5oz cans black beans
- 1 12oz can tomato paste
- 1/4 – 1/3 cup chili powder
- 1.5 tbsp cumin
- 1 tbsp salt
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp white pepper
- 1 tsp coriander
- Mix all dry ingredients (chili powder, cumin, salt, paprika, cayenne, white pepper, coriander) in a bowl.
- Brown ground pork and beef in large saucepan. Add half of the spice mixture to the meat as it cooks.
- Combine all ingredients in a large pot or crock pot (do not drain or clean beans) and simmer on low for 6-8 hours, stirring occasionally.
Conclusion / Notes
I didn’t add garlic because Jen is allergic. Otherwise, I consider this recipe basically perfect. Unfortunately I only eyeballed the spices as I was adding them, so the above measurements are only approximate.