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.
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.