This chili is one of the best I’ve ever had, and trust me, I’ve eaten a whole lot of chili. It came about as part my Valentine’s Day tradition: beer, chili, and zombie movies. This year, however, I wanted to try something new and a smidgen more adventurous. The result? Big, bold, flavorful chili with just enough kick and incredible depths of flavor.
- 3/4 lb ground pork
- 1 lb bison
- 1 can (or more) fire roasted tomatoes
- 12 oz tomato sauce
- 1 bottle less a few drinks of beer (I recommend an amber or brown. I’ve also had luck with smoky beers)
- 1 green bell pepper
- 1 large onion
- 2 sweet potatoes
- 1 can black beans
Then there are the spices (the below is AMAZING, but you can substitute or change the quantity on anything and everything depending on your taste)
- 2 tbs garlic powder
- 2 tbs chipotle chili (or 1 canned chipotle chili & 2 tablespoons of the sauce)
- 1/2 tbs coriander
- 1 1/2 tbs cumin
- 2 tbs house coffee chile rub (from Central Market)
- 1 1/4 tbs ancho chili powder
- 3/4 tbs oregano
- 1 1/4 tbs mexican chocolate
- salt and pepper to taste
- and a heavy handed dash of each of the following: allspice, cloves, cinnamon
- Brown the meat with the diced onions and bell pepper (I prefer a large, rough chop). Then add the tomatoes, tomato sauce, and beer. Scrape up all of the goodness on the bottom of the pot. Add the spices and cover.
- Allow the chili to simmer low and slow for as long as you can possibly handle letting it do so. Hell, this may be the time to break out that crock pot your mom gave you years ago that you forgot was in the back of your closet. Seriously.
- During the last 15-20 minutes of cooking, add the diced sweet potatoes. But wait! There’s more.. throw in the can of black beans and simmer for 5 more minutes.
- If it’s too thick, add a little masa mixed with water, it adds a nice corn flavor that will stay mellow in the background. Too thick? More beer! Or tomato sauce. Or even water (there’s enough spice to withstand some dilution).
I recommend serving with cornbread, cheese, sour cream/creme fraiche, and fresh avocado. I also served mine with an Alesmith Wee Heavy (heck yes).