3 tbs. Oil
Wash beans carefully and soak in enough salted water overnight to cover them by 2 inches of water. Bring to a boil and simmer the next day until tender (usually 2-3 hours). In the meantime, heat 2 tbsp of oil in a large, heavy skillet. Add garlic, onions, bell peppers, and celery. Cook until the onions are clear. Remove and reserve. Mix ground meats. Add 1 T. Oil to skillet and saute meat, cooking on high heat until thoroughly browned. Drain fat. Remove ground meat and reserve. Brown cubed meat, drain, and reserve. Place reserved vegetables and meats in chili pot along with sausage. Add all remaining vegetables, spices and liquids (except the beer, or beans), a little at a time, stirring and mixing thoroughly between additions. Carefully bring temperature up to a simmer. Cook covered on very low heat approximately
5 hours. Adjust the consistency after 3 hours. If too thin, uncover and reduce by turning up heat (carefully) slightly. Taste and adjust for spices carefully (the flavor will develop as the chili cooks). Finally, and only if you absolutely must, add the beans. A chili purist would jettison them without a second thought. Serve topped with shredded Monterey Jack cheese, and a pinch of parsley.
3 lbs. Ground beef
2 lbs. Round steak, extra lean(cubed)
1 lb. Pork shoulder, extra lean(cubed)
1 lb. sausage(chopped fine)
3 Purple onions, large(finely chopped)
6 Garlic cloves(minced)
2 cups Green Chiles(chopped)
2 Green peppers(chopped)
2 Red peppers(chopped)
2 Celery ribs(minced)
1/4 cup parsley(minced)
8 tbs Chili powder
2 tbs. Cumin
2 tbs. paprika
2 tbs Oregano
2 tbsp. cayenne pepper
2 tsp. Black pepper
2 tsp. Salt
1 tsp. Coriander (crushed or ground)
16 oz. Beef broth
2 cup Tomato sauce (15 oz. Each)
1 cup Tomato paste (12 oz)
1 cup Italian plum tomatoes, whole, diced
1 lb Black beans (optional), soaked overnight
1 Can of Beer
Monterey Jack cheese, shredded, for garnish
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