Introducing John Gambill’s Texas Chili – a culinary masterpiece born from years of fervent chili exploration, crafted to tantalize taste buds with its savory and spicy allure. A veritable household favorite, this Tex-Mex marvel promises to elevate your chili game to new heights, perfect for those seeking a flavorful journey through the heart of Southwestern U.S. cuisine. 🌶️🍲
Preparation Time: 1 hour
Cooking Time: 5 hours
Total Time: 6 hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | Ground Beef |
| 1 | Chorizo Sausage |
| 1 | Hot Italian Sausage |
| 6 | Strips of Bacon |
| 1/4 | Cup Sugar |
| 1/8 | Cup Brown Sugar |
| 1 | Cup Strong Coffee |
| 1/3 | Cup Canned Tomato |
| 16 | oz Heineken Lager Beer |
| 1 | tbsp Dried Celery Flakes |
| 12 | Sprigs of Cilantro |
| 1 | Onion |
| 2 | Green Bell Peppers |
| 2 – 3 | Red Bell Peppers |
| 1/2 | tsp Thyme |
| 1/2 | tsp Cumin |
| 1 | Bulb of Garlic |
| 1 | tsp Oregano |
| 1 | Bay Leaf |
| 1 | tsp Salt |
| 1 | tsp Paprika |
| 1 | tsp Cayenne Pepper |
| 1 | tbsp Chili Powder |
| 1 | cup Masa Harina |
| Water (as needed) |
Instructions:
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Brew Strong Coffee: Start by brewing a robust cup of coffee to infuse depth into your chili.
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Prepare Ingredients: Wash, de-vein, and de-seed the peppers. Chop onions, garlic, peppers, and cilantro finely to ensure even distribution of flavors.
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Cook Bacon: In a large Dutch oven over medium heat, fry bacon until crispy. Once done, remove bacon from the oven using a slotted spoon and let it cool on paper towels.
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Brown Meats: In the same Dutch oven with the bacon fat, brown the ground beef, chorizo sausage, hot Italian sausage, and onions, stirring frequently until evenly browned.
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Drain Fat: Once the meats are browned, drain excess fat from the Dutch oven and discard it.
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Add Beer and Garlic: Pour Heineken lager beer into the Dutch oven along with minced garlic. Simmer until the beer evaporates, allowing the flavors to meld.
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Combine Ingredients: Crumble the cooked and cooled bacon into the Dutch oven. Add in all the remaining ingredients, including coffee, canned tomatoes, dried celery flakes, cilantro, chopped peppers, and spices.
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Bring to Boil: Stir the mixture thoroughly and bring it to a boil over medium-high heat.
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Simmer: Once boiling, reduce the heat to a slow simmer. Cover the Dutch oven and let the chili cook for at least 4 hours, stirring occasionally to prevent sticking.
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Refrigerate Overnight: For optimal flavor infusion, cover and refrigerate the chili overnight after cooking.
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Reheat and Simmer: The next day, reheat the chili over medium heat. Once heated through, reduce the heat to a low simmer and cook for an additional 1-2 hours, uncovered, stirring frequently.
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Adjust Consistency: If the chili becomes too thick, you can add more beer or water to achieve your desired consistency. Alternatively, for a thicker chili, mix 1/2 cup masa harina or flour with enough water to form a thin fluid, then stir it into the hot chili.
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Season to Taste: Adjust the seasoning according to your preference, adding more salt if necessary.
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Final Touch: Let the chili simmer for another 15 minutes to allow the flavors to meld further.
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Serve: Remove the bay leaves before serving. Ladle the hot and steaming chili into bowls, and garnish with chopped fresh onions, shredded sharp cheddar cheese, and a dash of Tabasco sauce. Pair it with ice-cold Heineken and homemade cornbread for the ultimate chili experience. Enjoy!
With its robust flavor profile and hearty texture, John Gambill’s Texas Chili is a surefire crowd-pleaser, perfect for weeknight dinners or entertaining large groups. So, gather your ingredients, roll up your sleeves, and embark on a culinary journey through the heart of Texan cuisine with this delectable chili recipe. 🤠🌶️
