I had posted my chili recipe some years ago, but it disappeared. Since it’s that time of year I thought I’d share it once more. I think everyone has their own way of making chili, and this is mine. To those of you in Texas, I apologize. This is Yankee-style chili. But, it tastes darn good.
Jules Slightly Sweet-n-Smoky Chili
1/2 lb lean ground beef
1/2 lb ground pork
2 lg yellow onions, diced
2 cans chili beans (I prefer Brooks® brand chili hot beans)
2 cups beef broth
1 large bottle V-8 vegetable juice or tomato juice
3-4 tbsp brown sugar
3-4 tbsp liquid smoke (I prefer Colgin® brand liquid smoke)
Dash Cayenne pepper
1/2 stick butter
In your largest pot saute’ the diced onion in about 2 tbsp olive oil till tender. Season with salt. Add beef and pork and brown completely. Drain excess fat. Season with garlic powder and salt. Add beans, beef broth, tomato juice, brown sugar and liquid smoke. Stir well and let simmer on low about 30 minutes. Liquids will reduce slightly and flavors will blend. Season to your taste with chili powder and cayenne pepper. Be careful with the cayenne as a little goes a long way. Stir well and taste for seasoning. When it is seasoned to your taste add the half stick of butter. Let it melt in the chili and stir well. Check seasoning before serving. The longer you allow the chili to simmer the more reduced the liquid will be and the more concentrated the flavors.
Serve with a bit of sharp cheddar cheese on top and cornbread. Enjoy!