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Chuckwagon Chili with Beans

This recipe is from the cookbook Texas on the Plate by Terry Thompson-Anderson. I made some minor changes to the recipe for my family’s taste. I also used much more meat because we like a really meaty chili. The recipe reflects any changes I made.
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Course Main Course
Cuisine American, Cowboy, Texas
Servings 12 Servings

Ingredients
  

  • ⅓ cup lard or solid shortening
  • 1-1/2 pound beef chuck trimmed and chopped into ½-inch dice
  • 2-1/4 pounds pork butt trimmed and chopped into ½-inch dice
  • 1 pound lean ground beef
  • 2 large onions chopped
  • 3 celery stalks chopped
  • 2 red bell peppers chopped
  • 6 large garlic cloves minced
  • 3 fresh jalapeño chilies seeds and veins removed, minced
  • 4 Serrano chilies seeds and veins removed, minced
  • 2 Dried Ancho Chilis I used a coffee grinder that I only use for herbs grind to powder. (I only used 2 teaspoons of this powder. Save the rest in a well sealed jar.)
  • 2 teaspoons freshly ground black pepper
  • 1- 6 ounce can tomato paste
  • 3 15 ounce cans of diced fire roasted tomatoes and their juice
  • 1 15 ounce can tomato sauce
  • 1 10- ounce can Ro-tel Diced Tomatoes and Chilies
  • 4 cups chicken stock
  • 2 cups beef stock made enough butternut squash that I could eat my chili butternut squash grilled cheese
  • 1 12- ounce can of beer
  • ⅔ cup dry red wine such as Cabernet Sauvignon
  • 1 tablespoon dried Mexican oregano
  • 2 teaspoons whole cumin seeds
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • ¼ cup dark chili powder + 3 tablespoons. I can add more or to taste I used McCormick Dark Chili Powder
  • 1 16- ounce can red kidney beans and their juice
  • 2 16- ounce cans pinto beans and their juice
  • 1 16- ounce can black beans and their juice

Instructions
 

  • Melt the shortening in a heavy 10-quart soup pot over medium-high heat.
  • When the fat is hot, add the diced meats and cook until their pink color is gone and the juices from the meat have evaporated, about 25 minutes. The meat should be starting to brown. Do this in batches to brown the meat. Remove all the meat to a bowl
  • Add all vegetables and the black pepper, stirring to blend well. Cook, stirring often to prevent sticking, until vegetables are very wilted, about 20 minutes.
  • Add the tomato paste and stir to blend well. Cook until the paste is thick and dark red in color.
  • Add the browned meats back to the pot.
  • Add the chopped tomatoes and their juice, tomato sauce, Ro-Tel tomatoes, stocks, beer, and red wine.
  • Stir in all seasonings, blending well.
  • Bring to a gentle boil, then lower heat and simmer for 1½ hours, stirring occasionally.
  • Taste for seasoning and adjust as needed, keeping in mind that chili is supposed to be on the spicy side.
  • Add salt as needed.
  • Skim all fat from surface.
  • Stir in the four kinds of beans, blending well.
  • Cook an additional 30 minutes. Taste for additional seasonings.

Video

Notes

Serve hot, garnish as you like.
Garnish with toppings of your choice: Sour Cream or Mexican Crema, Shredded Colby cheese or a sharp white cheddar such as Tillamook Brand. Sliced fresh jalapenos, Chopped onions, chopped green onions, or chopped cilantro as garnish
Keyword Bean,, Beans, Chili, Texas