Henry's Chili (Our Version)
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This is a very good chili recipe, reported to have won several cookoffs (get the original recipe here). This is our standard house chili when we have time for the hours of simmering. Here is my latest, tweaked, version. Please note the differences between chili and chile powders. Like most chili and stews, this is better if you let it sit over night in the refrigerator, and then reheat it the next day.

Add a can of kidney beans if you want to, about half an hour before serving (but we never do, as chili isn't supposed to have beans).

2 lbs beef, diced into 1/4" cubes
1/2 lb mild breakfast sausage
2 medium onions, diced
1 medium green bell peppers, diced
1 medium poblano chile, diced
4 large cloves garlic, minced
1 (14.5oz) can diced fire-roasted tomatoes
1 (8oz) can tomato sauce
14.5oz water (use empty tomato can)
1 (12oz) bottle of beer (Bud, Mic, etc.)
1 shot tequila or vodka
1 tbls agave nectar or honey
1 tbls fresh ground black pepper
1 tsp salt
1 tbls Gebhardt chili powder
1/2 tbls regular chili powder
2 tsp New Mexico chile powder
1 tsp ancho chile powder
1 tsp paprika
1/2 tsp Mexican oregano
1 1/2 tsp ground cumin



Blend all the dry spice ingredients together in a bowl, and divide in half.

In batches, brown the meat in a large dutch oven or stock pot over high heat. If liquid forms in the pan, drain it off into a cup and reserve, then continue to brown the meat. Return all the meat to the pot.

Add the onions, bell pepper, poblano, garlic, and about 1/3 of the dry spice mix to the pot. Continue to cook for 5 - 7 minutes. Add the tomatoes, tomato sauce, water, beer, and any liquid collected while browning the meat to the pot. Bring to a boil, then reduce the heat, cover with a lid, and cook at a simmer for 30 minutes. Now add half of the remaining spice mix. Simmer for another hour, and add the remaining dry spices. Continue cooking another 1 to 2 hours, stirring occasionally, working to break up the tomatoes while stirring.

Cliff Note 1: For the beef, we usually use skirt steak (my current favorite), rump roast, arm roast, or flank steak. You want a lot of beef flavor. Tougher cuts can be used, and you just cook the chili longer.

Cliff Note 2: If you don't have the specialty chile powders, just use 1 tlbs Gebhardt's (which should be generally available) and 1 tbls regular chili powder. Regular oregano will also work just fine.