Texas Jailhouse Chili
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- g 1,500 beef, 2 cm cubes
- 500 g minced pork
- 500 g chorizo, sliced
- 4 onion (s), roughly chopped
- 3 cloves garlic, roughly chopped
- 6 chilli pepper (s), more or less, depending on the variety
- 250 g tomato paste
- 500 g tomato (s), can, diced
- 3 teaspoons ground cumin
- 1 teaspoon tarragon, ground
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon black pepper, ground
- 2 tablespoon oregano, grated
- 3 tablespoon spice mixture (chili seasoning)
- 3 tablespoon parsley, chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon vinegar
- 150 g dark chocolate
- 3 cans beer
- 4 cans beans, red or pinto
- 200 g smoked bacon
Print Recipe
Pin Recipe Instructions
- Sear the beef in the lard, take it out of the pot and set it aside. Brown the minced pork and the onions in the same saucepan. Stir in Worcester sauce, garlic & parsley, deglaze with beer. Mix in all ingredients except the beans and let the chilli simmer for approx. 2 hours, if necessary, top up with water.
- Prepare the beans separately with diced bacon and serve them separately.
- This is a “real chilli”, you don`t cook the beans in the same pot, you mix enough beans into the chilli to soften the spiciness as needed.
- Caution: dried chillies are hot immediately, while fresh chillies take a little longer to take effect. Habaneros are the hottest chilies there are, then Serranos, Jalapenos and Anaheim - in that order.
- It tastes better made the day before and then warmed up.
- Traditionally, thick garlic toast is served with it.
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