Recipe of the Week


Prep Time: 3½ Hours
Yields: 15–20 Servings

Most cooks say the secret to great chili is to cook it a long time to get the best possible flavor. This dish has a flavor unlike any other chili because of the apple pie spice and cocoa powder.

6 pounds finely minced or ground chuck
½ cup vegetable oil
3 large onions, diced
1 cup diced celery
1 cup diced bell peppers
¼ cup minced garlic
1 (28-ounce) can diced tomatoes
1 (28-ounce) can V-8® juice
3 ounces beef bouillon
3 tbsps liquid smoke
½ cup beer
3 tsps cumin
6 ounces chili powder
2 tsps paprika
2 tbsps apple spice
6 tbsps ground fennel seed
1 tsp cocoa powder
salt and black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
3 jalapeño peppers, seeded and diced

In a 12-quart cast iron pot, heat oil over medium-high heat. Add ground meat and cook until golden brown, stirring occasionally. While meat is browning, place onions, celery, bell peppers and minced garlic into a food processor and chop finely. When meat is golden brown, add vegetables to the pot and sauté until wilted. Blend in tomatoes, V-8®, beef bouillon, liquid smoke and beer. Bring to a rolling boil then reduce to simmer. Stir in cumin, chili powder, paprika, apple spice, fennel and cocoa. Season lightly with salt, pepper, granulated garlic, hot sauce and jalapeños. Reduce heat to simmer and cook 4 hours, stirring often. The longer chili cooks, the better it will taste. NOTE: Add 1 can of cooked kidney beans 10 minutes prior to serving if desired.



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