1 pound 80/20 ground chuck
2 small chuck steaks
2 small pork chops
1 white onion
4-5 stalks of celery
1 red bell pepper
1 green bell pepper
1 cup of riced cauliflower
(all of it chopped up pretty well except the riced veggies because duh)
Spices & Seasonings:
2 tsp Spicewalla Cumin Seed (ground)
48 oz beef broth
1/3 cup Worcestershire sauce
a splash of balsamic vinegar
2 Spicewalla Bay Leaves
1/4 cup grain mustard
2” grated ginger
1 tbsp tomato paste
some olive oil
1 head of black garlic
1 small package of blackberries
sour cream, diced tomato, shredded cheese, scallions, hot sauce, corn chips, etc...
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- In a large cast iron pot goes enough olive oil to coat the bottom. Bring that up to temp over medium-high heat and add your ground beef with a little salt.
- Once browned through, remove to a large bowl and add in your chopped chuck steak. I said to chop it, yeah?
- Anyway, once that’s all seared good on one side remove that to the bowl o’ beef, then toss in your (spoiler alert!) chopped pork chops and sear those off.
- Take out the pork, let it chill with its meat buddies, and add in your veggies to the pot. Sweat them off, they deserve it.
- In goes the tomato paste followed by a quick stir and a couple more mins before adding in the bay leaves and the entire spice blend. Yeah. All of it.
- Then mix it all up and wait for the aromatics to sucker-punch you out of staring into the pot awesomeness you’re creating.
- All the meat and the resting juices go back in.
- The beef broth goes in.
- The head of black garlic, the grain mustard, and the Worcestershire sauce all go in. 10. And then that gets brought up to a boil, lowered to a simmer, and left alone for 2 hours with the occasional stir whenever you happen to walk past it.
- After 2 hours, the pot goes into a 200 degree oven with a lid slightly ajar over it where it’s gonna hang out for even another 2 more hours. I know how to write sentences.
- When there’s 1 hour left, toss in the black berries and take off the lid.
- Now is a good time to remind yourself that chili is meant to take a while and there’s no reason to rush yourself. Eat some crackers or something.
- When it’s time, and not at all sooner, take the chili out and let it breathe on the stovetop. This is a real thing that real chefs do with their chili.
- Then, take an immersion blender and blend what I like to call “most of it”, whatever that means. It makes sense to me, so...
- What else...?
- Oh! You don’t have to add a splash of balsamic vinegar at the end, but I think it brings out the flavor of the black garlic... and also, I sound like I almost know what I’m talking about when I say that.
- This goes well over fries, on a dog, or just in a bowl with all the fixings. I opted for the latter.
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