Chili is one of those foods that’s great in the winter.  The best chili I have ever had was made by my son, Ian.  This is not the statement of a proud mother  (though I am).  This is a statement of a jealous cook.  So for Christmas I told him I wanted the recipe.  He said “I don’t have a recipe!”  He cooks like I do; just throw it in the pot and eat it.  So I said I would record it for him if he would make it.  This chili is spicy,  but not so much that only “hot mouths” can eat it.  On a scale of 1 to 5, I give it a 3 for heat and a 5 for flavor.  Ian made it for my family (about 30 people) when we gathered the night before Thanksgiving.  Of the 4 soup served, Ian’s had the least left at the end of the night.  Good stuff Maynard!

In an eight quart stockpot:

Brown 1lb of lean ground beef and 1 lb of ground pork chorizo (or ground pork).

While meat is browning add:

2 medium onions, roughly chopped

5 large garlic cloves, pressed

Cook until onions begin to color, then add:

3 oz (about 1/2 cup) of Spanish Gardens taco seasoning & all purpose spice (made of Ancho Chili Peppers, salt and other spices)

1 Tbs Chipotle powder

1 Tbs Chili powder

1 1/2 Tbs paprika

1 Tbs ground cumin

1/2 tsp red pepper flakes

1/2 tsp fresh ground black pepper

1 Tbs each Green Pepper Tabasco and Chipotle Tabasco

2 Tbs unsweetened cocoa powder

1 1/2 Tbs salt

Mix the above spices in well with the browned meat and onions and let this simmer for about 5 minutes.

Then add:

24 oz jar of (your favorite) store brand mild salsa (Ian uses the one with cilantro)

1 Tbs Thai sweet chili sauce

4 cans (15 oz) undrained black beans

Stir and let simmer for about 30 minutes.  Adjust seasonings and serve.

Ian's Incredible Chili