Thomas is an award-winning chef known for his barbecue and chili. In 1998, he was named 3rd best chef in Florida.
Beans or No Beans?
Here is the recipe for the best chili you will ever eat. Yes, I know about all of the debates about whether chili should have beans or not. But you know what I say: What does it matter?
This recipe, which I've won $500 for, does contain beans—and I myself think that chili should have beans. Chili without beans should go on hot dogs. Though people in some parts of Texas would shoot you for trying to put beans in chili.
Chili with beans should be eaten with squares of good homemade cornbread and side dishes of sliced jalapeños, diced-up green onions, and plenty of your favorite cold beer to drink with it. Below is my recipe for the world's number-one chili, hands down. Make it and let me know what you think. Is it or is it not the best?
- 2 pounds beef chuck roast, cut into 1-inch cubes (do not trim away the fat)
- 1 pound ground chuck (make sure it's ground chuck, not ground beef)
- 1 pound boneless pork chops, cut into 1-inch cubes
- 2 large purple sweet onions, finely chopped
- 2 large green bell peppers, cleaned and finely chopped
- 6 jalapeños, finely diced
- 1 (4-oz.) can chopped green chilies
- 1 (16-oz.) can red kidney beans
- 1 (16-oz.) can white kidney beans
- 2 (16-oz.) cans whole tomatoes
- 2 (16-oz.) cans crushed tomatoes
- 4 (13-oz.) cans regular beef broth
- 1 cup chili sauce
- 3 tablespoons vegetable oil
- 3 tablespoons chili powder
- 3 tablespoons ground cayenne pepper
- 2 tablespoons fresh minced garlic (pre-minced garlic from a jar works great)
- 1 tablespoon cumin powder
- 3 teaspoons salt
- 4 bottles of Budweiser beer
- 1 large can tomato paste
- In a large skillet, brown and drain your beef and pork.
- Add your onions, jalapeños, peppers, and chiles. Cook until your onions and peppers are done and tender.
- Transfer the mixture from the skillet to a large stockpot and add in all your other ingredients except for the beans and tomato paste. Cook over low to medium heat, keeping the chili just below a boil for 6-8 hours. In the last hour, you want to add in your beans and your tomato paste.
- Serve your chili with squares of Mexican cornbread. Have bowls of chopped green onions (including the tops), jalapeños, sour cream, and Mexican cheese on the side, so people can add what they want to their bowls.
Enjoy. There is no better chili than this, especially if you take the time to make it right. Don't take shortcuts and don't add in anything else.
Read More From Delishably
How to Adjust the Spiciness
If you want a chili with less fire, then leave out half of the cayenne pepper or remove the seeds and membranes from the jalapeños. I don't think the original recipe has too much fire, but some people like even less fire, and that's how to do it.
Cooking Tips for Best Results
- Length of cooking time: You will want to add all of your ingredients and cook your chili down for the best results. It really does need to cook just below a boil for 6-8 hours to produce the best chili. You can't cook this chili in a Crock-Pot or slow cooker and hope to get perfect chili.
- Consistency: While you're cooking your chili, if you think it is getting too thick, taste it. If you like what you have, then remove it from the heat. If you actually think it's too thick, add beef broth a cup or so at a time. And, of course, if it's not yet thick enough, keep cooking.
And you have now made the best-tasting chili that you will ever eat. In fact, this is the recipe I have won multiple first-place cash prizes for, including the $1,000 prize in the Green Cove Springs Chili Cook-Off. Many other people have won cook-offs with this recipe, as well. When you make it, please let me know what you think by posting a comment below. Hope you have fun eating it. Also, if you wish, tell us your tips, hints, or questions below.
- 1 cup margarine, melted
- 1 cup white sugar
- 4 large eggs
- 1 (15-oz.) can cream-style corn
- 1 (4-oz.) can green chile peppers, very well-drained
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1 cup all-purpose plain flour
- 1 cup yellow cornmeal
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- Preheat your oven to 300°F and spray a 9x13-inch baking pan with non-stick cooking oil.
- In a large bowl, mix together all of your ingredients together very well.
- Pour your mixed ingredients into the baking dish and bake for 1 hour or until a toothpick pushed into the center comes out clean.
This Mexican cornbread will be absolutely wonderful with the chili above. You will not find a better combination anywhere.