Try this - we developed this recipe over a period of time and it's pretty darn amazing and would be well worth entering in any competition. Also, the Red Lion Chili powder is a must - they make great products and grow all the chiles used in their powders so they are super fresh:
Moose & The Missus’ Chili
Makes 8 servings
What you’ll need to get started:
A ceramic or clay pot with cover, OR a large cast iron pot with cover. Cooking chili over a stovetop is a virtual guarantee you will burn your spices, which will cause them to turn bitter. By using a heavy pot and cooking the chili in the oven, you’ll be using gentle heat, which will ensure none of the spices will burn. VERY important!
1.5-2 lbs each beef chuck and pork shoulder, cubed to ½ -1 inch. (You can use all pork or beef if you prefer)
1 28 oz can plum tomatoes
1 med white onion
7 cloves garlic
1 whole jalapeno
1 bottle beer, preferably dark
1.5 cups water
4 bay leaves
½ cup Red Lion Competition Chili Powder
10 chile de arbol, stems and seeds removed
1 tsp cumin
1tsp coriander
I chipotle chile + 1 tsp adobo (Make sure it’s of the canned variety)
Salt to taste
Optional: Pinto Beans, rinsed and soaked for 10 mins
1. Preheat oven to 350 degrees
2. Blend tomatoes, garlic, onion, and chiles de arbol in blender until smooth.
3. Brown pork and beef in separate pans, then pour off remaining liquid to reserve for later. Finish browning meat, then deglaze pans with beer.
4. Add browned meat to your cooking pot, then add tomato and beer/liquid mixture along with jalapeno & bay leaves. Cook covered at 350 for one hour. After one hour, add chili powder, and cook for another 1.5 hours, covered. After 1.5 hours, turn oven down to 300 degrees and salt to taste, then add cumin and coriander and cook uncovered for an additional 30 mins. If you want beans in your chili, this final phase would be a good time to add them. Remove jalapeno and bay leaves before serving.
5. Serve with grated cheese and chopped onions or scallions
