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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

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