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Food, Jack's Smack

Jack’s Chili

Jacks Chili

Jack’s Chili

This recipe is one that I’ve pieced together from a variety of recipes I perused. I put together some of my favorite, flavorful ingredients. When it’s available, I substitute half the ground  pork, veal, beef mixture with ground elk or bison. It makes a leaner, healthier chili.
INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 red bell pepper, finely chopped
  • 1 yellow bell pepper, finely chopped
  • 1 orange bell pepper, finely chopped
  • 1 large red onion, finely chopped
  • 1 stalk celery, chopped
  • 4  pounds ground pork, veal, beef mix or if you have the option substitute 2 pounds of meat with ground elk or bison (makes a leaner chili)
  • 6 serrano chile peppers, diced
  • 3 (14.5 ounce) cans diced tomatoes
  • 1 (4.5 ounce) can diced green chili peppers
  • 3 (6 ounce) cans tomato paste
  • 2 (15 ounce) cans kidney beans
  • 6 tablespoons minced garlic
  • 1 fluid ounce key lime juice
  • 4 fluid ounces silver/white tequila
  • A can of Guinness Stout 16 fluid ounces
  • 2 1/2 tablespoons chili powder salt and pepper to taste

DIRECTIONS:
Heat the olive oil in a large pot over medium heat. Stir in the red bell pepper, yellow bell pepper, orange bell pepper, onion, and celery. Cook until tender. Place pork, veal, beef (elk/bison -if you have it) mixture in the pot, and cook until evenly brown. Drain grease. If you use elk/bison there will be very little grease to drain.
Mix Serrano chili peppers, diced tomatoes, green chili peppers, tomato paste, kidney beans, garlic, lime juice, tequila, and Guinness Stout into the pot. Season with chili powder, salt, and pepper. Bring to a boil. Reduce heat to medium-low, and simmer 5 hours.

Curtesy of Heather Baudet (Urban Tribe Member) http://heatherbaudet.com/

I serve it with fresh cut tomatoes, shredded cheddar cheese, chopped onion, diced avocados, and sour cream. I have included rice as an addition; which is great if you have a very large group to feed. I often make this for my Urban Tribe friend group when we’re at Beech Mountain. It’s hearty, warm, and healthy. Great after a full day of skiing. Their full day; not mine. I’m in the kitchen. Chili doesn’t make itself.
P.S. Serrano chilis are HOT. This dish has a ‘kick’ to it. If you are anti-mouth-heat-kick, leave them out, or use them judiciously.

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Jack Perez