Pat: Texas style chili is all about beef, but since Memphis is all about the pigs, we give our pot a little love by adding ground pork as well. The combination of the two meats is, well, paradise for a guy like me, and it gives this chili a robust flavor and satisfying depth. Plenty of garlic, pure ground chile powder, and a bottle of beer make this one kicking combination. We call for kidney beans, but you can use black beans instead. A dollop of sour cream helps cool the fire.
The spice tin or jar labeled “chili powder” is actually a blend of several spices, but pure ground chile powder is just that—one variety of dried chile that’s been dried, toasted, and ground. Pure ground chile powder delivers a sharper heat and more distinct flavor. They’re also bottled by the big spice companies, so they’re easy to find. We like ground New Mexico, or ancho, chiles (they taste a bit like raisins and chocolate), and pure ground chipotle (which is very smoky). The variety you choose for this chili isn’t terribly important; experiment and find a variety that you like best.
Recipe information
Yield
serves 10 to 12
Ingredients
Preparation
Step 1
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onions and bell peppers and a sprinkling of salt, and sauté until the vegetables are tender, 8 to 10 minutes. Add the jalapeños and garlic and sauté for 2 more minutes; remove from the heat and set aside.
Step 2
Heat the remaining 2 tablespoons olive oil in a large pot over medium-high heat. When the oil is shimmering, add the ground pork and ground beef, and sauté until browned, 10 to 15 minutes. Add the chile powder, cumin, oregano, salt, and cayenne. Reduce the heat, and cook, stirring, for about 6 minutes, until the spices form a thick paste on the meat. Add the beer, and cook, scraping up any browned bits on the bottom of the pan, for 2 to 3 minutes, until slightly reduced. Add the reserved onion-pepper mix to the pot, then the tomatoes and beef broth, and simmer for about 30 minutes.
Step 3
Add the beans to the chili and cook just until they are warmed through, 3 to 4 minutes. Ladle the hot chili into bowls; top with sour cream and scallions, and serve.
