– 4-5 slices of bacon (cut into 1” pieces)
– 3 pounds beef round (cut into ¼” pieces)
– 1 pound ground pork
– 2-3 cloves of garlic (peeled & diced)
– 4 28oz. cans of crushed/diced tomatoes
– 2-3 jalapenos (seeds removed & diced)
– 1-2 habaneros (seeds removed & diced – I would put on rubber gloves to chop)
– 3 red onions (diced)
– 3 bell peppers (diced – I use red peppers)
– chili powder
Instructions: – Heat a cast-iron skillet over medium heat and cook the bacon. Put the bacon pieces aside in your chili pot.
– In the same skillet, brown the pork with 2 tablespoons of chili powder. Put the pork in the chili pot and get rid of excess juice left in pan.
– Heat 1 tablespoon of coconut oil; season the round with salt, pepper, and 2 tablespoons of chili powder. Brown the round and add it to the chili pot.
– Sauté the onion and garlic in 1 tablespoon of coconut oil until the onion begins to be translucent. Transfer to the chili pot.
– Sauté the peppers for 3-5 minutes and add them to the chili pot.
– Place the chili pot on a medium burner. Add the tomatoes, 2 tablespoons of cumin, 2 tablespoons of coriander, 1 tablespoon of cilantro, and 4 tablespoons of chili powder. Stir.
– Cover, reduce the heat to low, and simmer for 1-2 hours. Stir occasionally and season for taste.
– Serve with diced Vidalia onions and avocado as garnish.
Notes: This recipe is a take on my father’s chili recipe. He lives in Windham, CT, where history has a battle of the frogs. He always makes a huge pot of chili – enough for the entire gang and some for later. It freezes well.
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