Chili recipe for my sister

Since you’re going to be chopping chili peppers, either get some gloves or have something with high alcohol content around (rubbing alcohol, hand sanitizer, etc).

Meats:

Either:
2 lbs chuck roast, cubed kinda small
1/2 to 1 package bacon: up to you. Chopped.
1 tbsp flour (preferably corn flour but regular flour works too)
Or:
1 lb ground beef
1 lb ground sausage, hot or mild
1/2 to 1 package bacon: up to you. Chopped.
1 tbsp flour (preferably corn flour but regular flour works too)

Honestly, using chuck roast is the better option.

Veggies:
1 white onion, chopped
2 good-sized jalapenos, seeds & pits removed, chopped
Optional: 2–3 serranos or thais, chopped. This will raise the heat.
Optional: 1 habañero, chopped very finely. Optionally: 1/2 tsp ground cayenne. This will also raise the heat.
Note: I usually add a lot more chili than this. Yes it’s a little hot. You’ll be OK.

Canned goods:
1 14 oz can light red kidney beans, drained & rinsed
1 14 oz can dark red kidney beans, drained & rinsed
1 14 oz can black beans, drained & rinsed
2 14 oz cans good quality crushed tomatoes
4 oz can tomato paste
Optional but highly recommended: 1 stout or porter beer
32 oz beef stock

Dry goods:
1 tbsp paprika; preferably smoked
3 bay leaves
3 tbsp ground cumin
1 tbsp garlic powder
1 tsp kosher salt, plus a little more to season your meat while browning
1 tsp black pepper, same deal as the salt
1/4 tsp cinnamon
1 square unsweetened baker’s chocolate
2 tbsp brown sugar to cut down on the tomato acidity

Get a large stock pot or dutch oven.

If using chuck roast, coat in flour, season with fresh cracked salt and pepper.

If using ground meat, you’ll sprinkle flour (or corn flour) into the mix as it cooks. Don’t burn the flour.

Chop up your bacon and fry until just starting to crisp. Remove the bacon and drain on paper towel. To the bacon fat, add your white onion. Saute onions until translucent. Drain the onions and all that glorious bacon fat in a colander. Add the onions to your drained beans and peppers but save the bacon fat if you can. Keep the colander handy.

Put the greasy bacony pot back on the stove and add all of your meat. Brown on all sides. If using ground meat, drain the fat in the colander. Otherwise, de-glaze the pot with either your beer, or about 8 oz beef stock.

Reserving 1/2 of the beef stock and one can of the crushed tomatoes, add everything to the pot. Incorporate well. You want around 1" of liquid on top of your chili if using chuck; it will reduce. If using ground meat, just make sure everything is covered. As it reduces, you’ll want to scrape the fond off the side of the pot and make sure it ends up back in the chili.

Bring to a boil and lower the heat, keeping on a very low boil.

For ground meat: expect your chili to cook for about an hour

For chuck roast: 2.5–3 hours.

Either way, stir occasionally to prevent burning the bottom contents of the pot. Your heat should be low enough that you need to visit the stove about once every 15 minutes. Add additional stock, crushed tomatoes, or water as you see fit. After three hours you’ll likely expend them all and continue to add liquid as your chili thickens.

When your meat is tender, you’re done. Add salt if necessary. I doubt you’ll need salt.

Serve with white bread and creamy peanut butter, or cornbread muffins.

Cornbread muffins

Pre-heat an oven to 400F.

2 boxes jiffy mix (yeah I know)
3/4 cup milk
2 eggs
1 4 oz can green chiles (or Hatch!)
2–3 tbsp shredded cheese
About 1 tsp bacon fat if you kept it :)

Whisk it all together, let it sit for about 5 minutes. Spoon into a dozen cupcake paper things in a muffin tray. Bake according to instructions (12 minutes or so) at 400F. These will be good for a couple of days’ storage if you store them in a Ziploc bag.