Posted on by steve

RECIPE: World’s Best Chili

I made a killer chili yesterday. Maybe it’s not the “world’s best”, as the title proclaims, but I think I am allowed to hyperbolize from time to time. Even if it’s not the world’s best, it’s pretty damn good.

I am not a chili connoisseur, but I make it from time to time. Usually I go for a green chile-based concoction — that’s my New Mexico roots coming through. But this was a cold day in Texas, and I thought a nice red chili was in order.

The flavors were so good, and it was so simple to make, I thought I’d pass along the recipe, as best I remember it. I didn’t measure anything, but this should be pretty close. Use your judgment when you try to replicate (as will I).

I like beans in my chili, so there are beans in this one. Also, you may notice there are no tomatoes. No reason for that, except that I didn’t feel like putting any in. That may be part of what makes it so good. I dunno.

I wish I’d snapped some photos, but maybe next go ’round I will and then I’ll add ’em.

INGREDIENTS

  • 2 lbs lean pork (I use 98% lean Kirkland Sirloin Tip Roast from Costco)
  • 1 medium-sized yellow or white onion, chopped
  • 1 quart + one cup chicken stock (I use Costco’s Kirkland brand organic)
  • 1 large can plain pinto beans (I use Bush’s Best 27-oz can)
  • 2 Tbsp hot red chile flakes, ground into powder (I use stuff I buy at an Albuquerque farmers market)
  • 2 Tbsp hot green chile flakes, ground into powder (I use stuff I buy at an Albuquerque farmers market)
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1/4 cup masa (corn flour – I use Maseca brand)
  • 1 Tbsp olive oil
  • Salt

INSTRUCTIONS

  1. Put a large pot on medium-high burner to preheat. I use a Lodge cast iron dutch oven.
  2. Cut pork into one-inch cubes.
  3. Salt the pork cubes liberally.
  4. Put the olive oil into the pot and then add half the pork.
  5. Let the pork sit there for a few minutes, maybe 5 or so, until it gets decently browned on the bottom, then stir it up. Let it brown again for a few minutes.
  6. Add the rest of the pork plus the onion to the pot and stir everything.
  7. Stir every minute until the pork is about cooked through — this shouldn’t take more than 5 minutes — then add the red and green chile. Stir to coat all pork pieces.
  8. Add the quart of chicken stock. Stir.
  9. Add garlic powder and onion powder. Stir.
  10. Add Pinto beans, including liquid.
  11. When the mixture starts to boil, reduce heat to low. Cover and simmer for a couple hours.
  12. Mix the masa with the 1 cup of chicken stock to the pot. This will thicken the chili. Stir and continue cooking for a half hour.
  13. Plate and serve.

Makes 6 large servings.

NUTRITION PER SERVING

  • Calories: 373
  • Fat: 5 g
  • Protein: 43 g
  • Carbs: 39 g (including Fiber: 9 g)

If you make this, let me know what you think of it.