My tried and true beef and pork chili recipe.
- 1 tsp black pepper
- 2 tsp salt
- 1 tbsp chili powder
- 8 oz tomato sauce
- 6 oz tomato paste
- 28 oz diced tomatoes
- 2 lbs ground beef/pork/veal (i use meatloaf mix)
- 1 bottle dark beer (porter, brown ale, etc)
- 1 cup bourbon
- 2 sweet potatoes
- 2 cups chopped onion (about 2 medium onions)
- 4 oz chili peppers (diced)
- 30 oz dark red kidney beans
- 2 beef bouillon cube
- 4 tsp oregano
- 6 tsp cumin
- 1 tbsp chipotle chili powder
- 1 tbsp olive oil (for sauting onions)
- Carbohydrate 142.220354129887 g
- Cholesterol 142.9536347 mg
- Fat 52.104553644082 g
- Fiber 29.6518299157831 g
- Protein 61.3346152427883 g
- Saturated Fat 18.6224544552114 g
- Serving Size 1 1 Serving (1404g)
- Sodium 6712.54478148434 mg
- Sugar 112.568524214104 g
- Trans Fat 11.5478277502011 g
- Calories 1345 calories
Step-by-step
- Saute about a handful of the onions with the olive oil in a skillet. Once the onions start to appear translucent, add the ground meat and brown.
- Chop the sweet potatoes into small cubes (see note below for advice on chopping). Microwave the cubes for about 6 minutes to soften them.
- Turn the crockpot on high and add the remaining onions.
- When the meat is done browning, drain and add on top of the onions. Pour in the beer & bourbon.
- In a large bowl, combine all the remaining ingredients & spices and mix together, and then add to the crockpot and give the whole thing a good stirring.
- Cook for 6 hours on high heat, stirring occasionally.
- Add additional salt/cumin/oregano to achieve desired flavor, and more chipotle/chili powder for desired heat.
- Serve with shredded cheese, cornbread, and tortilla chips!
Alcohol and Lipophilic Flavor Molecules
Replacing the dark beer with a light lager alters the flavor profile by removing the roasted malt notes that interact with the Maillard compounds in the browned meatloaf mix. Dark porters and brown ales contain congeners that dissolve fat-soluble aromatics. Bourbon introduces ethanol, which acts as a solvent to release volatile compounds locked inside the cumin and oregano. These molecules bind to the proteins in the 2 pounds of ground meat, distributing flavor uniformly throughout the six-hour cook time.Pre-Softening Starch Structures
Microwaving the diced sweet potatoes for six minutes gelatinizes their starches before they enter the acidic tomato environment. Acid tightens pectin walls, making raw root vegetables remain crunchy even after long simmering. Partial thermal breakdown inside the microwave ensures the cube interiors reach a tender consistency without requiring hours of direct heat. This step also prevents the dense starches from absorbing excessive amounts of bourbon alcohol, which can impart a harsh bitterness.Evaluating Textural Doneness
Visual cues determine when the mixture reaches completion without requiring a probe thermometer. The surface will display a glossy sheen as rendered animal fats emulsify with the tomato paste and tomato sauce. Kidney beans should yield easily under gentle pressure from a spoon without completely disintegrating into the surrounding liquid. Stir the pot periodically during the high heat phase to monitor viscosity reduction as excess moisture evaporates.
