Captain Dennis’s Chili for a crowd
Don’t let the long list of ingredients intimidate you. This chili is worth the extra effort! Captain Dennis makes this chili when he hosts all the Windjammer captains for a winter meeting and of course it’s a hit on Windjammer Angelique as well.
3 slices hickory bacon, diced
2 large onions, diced
1 green pepper, diced
2 fresh jalapeños diced
1 pound of 90% lean ground beef
1 pound stew beef
2 tbsp powdered garlic, divided
1 tbsp onion powder
2 cups pinto beans and their liquid
2 cups black beans and their liquid
2 cups red kidney beans and their liquid
1 cup fresh or frozen corn
2 16oz cans crushed tomatoes
2 16oz cans diced tomatoes
1 cup beef stock
1-2 tbsp fresh chopped garlic
2 tbsp smoked paprika
1 tbsp paprika
1 tbsp cumin
2 tbsp chili powder
1 tsp cayenne powder
1/2 tsp salt
1 tbsp hot sauce (I like plain old tabasco)
2 tbsp liquid smoke
2 tbsp brown sugar, packed
1/4-1/2 cup maple syrup
Prepare all the ingredients, including dry spices, before starting.
Place the bacon in a large pot over medium high heat and cook for 3 minutes. Add the onion, jalapeño, and green pepper and cook for 5 minutes or until onion is just starting to get brown spots. Remove with a slotted spoon and set aside. Brown the shredded beef with the onion powder and half the garlic powder. Remove with a slotted spoon and set aside. Turn heat to high, add the stew beef and sear all sides. Add the dry spices and garlic, and cook until fragrant, about a minute. Reduce heat to medium, add the onions, peppers, ground beef and remaining ingredients and bring to a slow boil. Cover, reduce heat to low, and simmer for 3 to 4 hours until the stew beef is shredded.
I taste test and add more maple syrup and salt if needed prior to the simmer.
Category: Food and Recipes