Hands down, my most requested food is this chili – Chili #1. True story. I used to cook it for Mardi Gras in a huge cast iron pot and stir it with my stainless steel crawfish oar.
When the next year would come around, I would hear the same thing: You gonna cook the chili? Yes, of course I’ll cook the chili. But it’s not just the Mardi Gras party people… Truthfully, they can’t be trusted, it’s Mardi Gras – their tastebuds are blown off by the booze and possibly my very large vats of sangria.
Oh no, it’s requested for weird things. Like my niece’s birthday. She was 12, 13 maybe. What did she request? Uncle Jaxx’s chili #1. What teenager requests chili for their birthday? It’s just that good.
I know, I know, everyone says that about their chili. I get it! But I have to say this is the one. I have made this chili for too many years to not be absolutely certain this is the one that will stick around in your house – forever.
I have tweaked it and tweaked and tweaked it over the years. Man, I’ve worked my ass off for this chili! It’s got the perfect spice, the perfect bean to meat ratio. If you don’t believe real chili has beans, just leave them out. It’ll be all right.
Chili #1…Does that mean there’s a chili #2?
The answer to that my friends, is yes. It’s complicated and I won’t go into that but I will say that it’s the other chili in my house. They are two totally different beasts, but it’s important to make the distinction because it’s a great source of confusion to my chili fans. This chili #1 is the “easy” chili. A real dump and go recipe.
I have to beg you, please, don’t click off because you went and peeked at the ingredient list. It’s long. Dude, I know! I have three words for you: Mise en place. Get this together the night before, chop your veg, measure out your spices, this is soooo easy to put together. I even like to dump my beans and tomatoes out into a container or in a gallon zip lock bag. After the meat browning it’s literally dump and go.
All you have to do is simmer the chili and finish the 5 beers that you have left from that 6 pack.
Jaxx’s Chili #1
Ingredients
- 2 pounds of ground chuck
- 1 pound of hot Italian sausage
- 3 15 ounce cans red kidney beans, drained and rinsed
- 2 15 ounce cans chili beans with sauce
- 1 6 ounce can tomato paste
- 2 28 ounce cans diced tomatoes with the juice
- 1 large onion chopped
- 3 stalks of celery chopped
- 1 green bell pepper seeded and chopped
- 1 red bell pepper seeded and chopped
- 1 jalapeno, left whole
- 2 jalapeños seeded and chopped
- 4 slices of bacon fried to a crisp then chopped
- 4 cubes beef bouillon
- 1 bottle/can dark beer Guinness is awesome but I’ve used other kinds
- 1/4 cup chili powder Gebhardt’s is best if you can find it
- 1 TBS Worcestershire sauce
- 1 TBS minced garlic
- 1 TBS dried oregano
- 2 tsp ground cumin
- 2 tsp hot pepper sauce
- 1 tsp dried basil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp white sugar
- 1 TBS chipotle pepper powder
- 2 triangles Abuelita Mexican chocolate
- 1 TBS white vinegar plus a little splash extra
- 2 tsp of fish sauce
Instructions
-
Heat a large stockpot over medium-high heat. Crumble the ground chuck and the sausage into the hot pan, cook until browned. Drain off the excess grease. I usually leave just a tad for flavor.
-
Pour every other ingredient in the pot and simmer for at least 2 hours. Stir occasionally.
-
After 2 hours, taste for flavor. Add salt or pepper or chili powder to your liking. As written, this should be spot on. I’ve tweaked this thing to death.
The longer it simmers, the better it’s gonna get. When it’s done, remove the whole jalapeno. If you want more heat, squeeze the juices out of it into the pot or dice it up and throw it back in.
This is better as it sits too! Better the next day and the next.
Serve with the works – Fritos, sour cream, pickled japs, cheddar cheese and diced red onions! (only if you like that stuff)
My most, most favorite gadget for recipes like this. It kills it in the kitchen! Onion, bell peppers, it doesn’t matter. It can even cut sweet potatoes – with ease. Love this veggie chopper! (Be careful though, my wife almost sliced and diced her middle finger once… She would would have really missed that sucker had that happened. Believe me.)
Want to see this in action?
Looking for more chili? My chili cheesedog chili tastes just like a chili cheesedog!
You’re killing me Jax! This looks so good and that video where you stir and stir! The problem is I want it and I want it right now, lol!! Can you just ship some up to MN for me?
You’re right, it is a long list of ingredients, but it looks so worth it! Besides about half of them are just spices. I usually don’t get excited about grills, but I love this one. A friend’s son in law in WI has one, too. But then I love Dutch oven cooking. There’s something about cooking in a DO that makes everything taste like magic.
lol! If it’s any consolation, it makes a crap ton and you can freeze it for all those “I need chili right now!” moments. I bet some nice hot chili would hit the spot right about now in MN…too.cold.there.
I love dutch oven cooking. The window for me to get outside and cook like that is very small. But when it’s here I make the most of it. It’s a high of 75 today – just doesn’t seem like a good day to get a fire going. But she’ll get here, the weather will turn for me to get some goods going in my dutch.
It’s snowing to beat the band now!!
🙂
Thius sounds amazing BUT I have to argue that venison does make the best chilli. I’ve always wanted to make chilli adding the chocolate powder but I never have.
Venison would be delicious in this!
That looks so yummy. Thanks for sharing it. #Alittlebitofeverything
This recipe sounds amazing. You put Mexican chocolate in it?! That’s the most intriguing part of it!
Oh yes! Sometimes, if I can find it, I’ll put dark chocolate with peppers in it. So good!
Nice!
What a wonderful combination of ingredients, with so many layers of flavour, Jaxx. No wonder your Chili number 1 is so popular!! Sharing! Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Have a wonderful week ahead!
Thank you April for checking it out!
Jaxx, that sounds really good! I’d go with Newcastle Brown Ale because that’s what’s usually on hand. Your seasoning sounds perfect–I can taste It now! #MMBH
Love New Castle and I’ve used it in this chili – good stuff!
Ahhh – Stout Chili – I love it!! Thanks for sharing at the What’s for Dinner party! Have a fantastic week.
Thanks Helen!
This both looks and sounds truly good! I can see why kids would request it! Thanks for sharing with Fiesta Friday!
Thanks Goats!
Wow, this looks really good! What are your thoughts on leaving the beer out, though?
Totally doable. Use broth or even like, V8 or maybe even crushed tomatoes. You could use non-alcoholic beer too.