Bad Attitude Chili
Kit Anderson's infamous chili-heads recipe. Find it all over the net - I just cleaned it up.
Kit Anderson's infamous chili-heads recipe. Find it all over the net - I just cleaned it up.
- salt to taste
- 1 tablespoon ground cumin
- 2 lbs pork roast cut into 1-inch cubes
- 2 lbs ground beef (you'll need the fat. this isn't health food.)
- 1/2 cup chili powder (your local supermarket brand tastes like cardboard.)
- 1 huge onion roughly chopped
- 1 head garlic minced or pressed
- 8 new mexican green chilies roasted, peeled, seeded and chopped.
- 1 tablespoon hot hungarian paprika (this is legal. paprika is a chili.)
- 4 cubes beef bouillon (cubes)
- 1 28-oz can crushed tomatoes (don't worry. you won't even know they are there.)
- 1 12-oz bottle amber mexican beer (dos equis, noche buena, or any oktoberfest will do.)
- 1/4 cup bourbon (one of those things that just happened)
- 2 squares bitter baker's chocolate (not as weird as it sounds.)
- Carbohydrate 21.4608558749055 g
- Cholesterol 157.857348575 mg
- Fat 43.0140860382429 g
- Fiber 5.72981958832332 g
- Protein 47.0674934032113 g
- Saturated Fat 16.3931406809108 g
- Serving Size 1 1 Serving (453g)
- Sodium 762.602652001545 mg
- Sugar 15.7310362865822 g
- Trans Fat 9.01055216218612 g
- Calories 675 calories
Step-by-step
- Sautee 1/4 of the garlic and onions until translucent.
- Add 1/4 of the meat, chili powder and brown.
- Salt the meat while cooking.
- Put into your chili pot.
- Cast iron is best.
- Repeat until all the meat is done.
- Put the rest of the ingredients in your chili pot and simmer for an hour.
- As in any recipe, the amount of ingredients is variable.
- Add more of anything you want, especially chilies.
How do you prevent a heavy meat chili from turning into a dense, monolithic block of protein? Achieving distinct, tender bites of pork and beef while maintaining a rich, cohesive sauce requires deliberate management of fat, moisture, and particle size during the initial cooking phase.
- Brown the meat in four distinct batches rather than dumping everything into the pot at once; crowding the pan traps steam, which boils the protein instead of developing a deep Maillard crust.
- Dice the pork roast into uniform 1-inch cubes so they render their intramuscular fat at the exact same rate during the one-hour simmer.
- Incorporate the bitter baker's chocolate near the end of the cooking process; the cocoa solids act as a natural thickener and temper the sharp acidity of the crushed tomatoes without altering the savory profile.
- Keep the heat at a low, bubbling simmer rather than a rolling boil once the beer and bouillon are introduced, preventing the lean beef from seizing up and turning mealy.
Serve this intensely spiced dish alongside warm flour tortillas or a pan of unsweetened corn bread to provide a neutral, absorbent starch that balances the rich sauce and high fat content. Store leftovers in an airtight container for up to four days, as the flavor profile deepens significantly after twenty-four hours in refrigeration.
