Killer competition chili recipe

Published February 1, 2011 1:30AM (EST)


  • ½ pound pinto beans (about one cup), dried and picked over
  • ½ cup chili powder (see below)
  • 3 tablespoons corn meal
  • 2 teaspoons Mexican oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons cocoa powder
  • 3 cups beef stock
  • ½ pound bacon
  • 3 pounds beef brisket, ground
  • 1 pound onions, chopped
  • 3 jalapeño peppers, seeded and diced
  • 4 cloves garlic, minced
  • 1 28-ounce can crushed tomatoes
  • 2 tablespoons molasses
  • 2 dried chipotle chiles


  1. Combine 3 tablespoons salt, four quarts of water and beans in pot. Heat to boil, remove from heat, cover and let stand for one hour.
  2. Whisk half-cup of stock with chili powder, corn meal, oregano, cumin and cocoa powder. Mix until a thick paste is formed and set aside.
  3. Cook bacon until crisp over medium-high heat. Remove and crumble, reduce heat to medium, then brown beef in batches in bacon fat. Remove and set aside.
  4. Sauté onions and peppers in remaining drippings until soft, about 7 to 9 minutes.
  5. Stir in paste and garlic and heat for one minute, until garlic is fragrant.
  6. Crumble bacon into pan and add beef, beef stock, tomatoes, molasses and dried chiles.
  7. Bring to boil, then simmer partially covered for three hours. Add water or stock as needed to maintain desired consistency.

Chili powder


  • 4 tablespoons ground ancho chili
  • 1 teaspoon cayenne
  • 1 teaspoon black peppercorns
  • 4 teaspoons cumin seeds
  • 4 teaspoons coriander seeds
  • 2 tablespoons dried oregano, preferably Mexican


  1. Toast all ingredients in a small pan over medium heat, shaking pan occasionally, until fragrant, about 3-5 minutes.
  2. Grind together in coffee grinder. Store in an airtight container if not using immediately.

By Dave Copeland

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