Texas Jailhouse Chili

Ingredients for 12 servings:

• 1,500 g beef, 2 cm cubes
• 500 g minced pork
• 500 g chorizo, sliced
• 4 onions, coarsely chopped
• 3 clove(s) garlic, coarsely chopped
• 6 chili peppers, more or less depending on the variety
• 250 g tomato paste
• 500 g tomatoes, chopped, from the can
• 3 tsp cumin powder
• 1 tsp tarragon, shredded
• 1 tbsp sugar
• 1 tbsp salt
• 1 tbsp black pepper
• 2 tbsp oregano, shredded
• 3 tbsp spice mix (chili seasoning)
• 3 tbsp parsley, chopped
• 1 tbsp Worcestershire sauce
• 1 tbsp vinegar
• 150 g dark chocolate
• 3 cans of beer
• 4 cans kidney beans or quail beans
• 200 g smoked bacon

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

real chili – the beans are prepared separately and served with it

Brown the beef in lard, remove from the pot, and set aside. Brown the minced pork and onions in the same pot. Stir in the Worcestershire sauce, garlic, and parsley, then deglaze with beer. Mix in all ingredients except the beans and simmer the chili for about 2 hours, adding more water if necessary. Prepare the beans separately with diced bacon and serve separately. This is a “real chili”; you don’t cook the beans in the same pot, but mix enough beans into the chili to reduce the heat as needed. Caution: dried chilies are immediately hot, while fresh chilies take a little longer to take effect. Habaneros are the hottest chilies there are, followed by serranos, jalapenos, and Anaheim—in that order. It tastes better made the day before and then reheated. Traditionally, it’s served with thick garlic toast.