Chili Without Borders

Chili Without Borders

Chili Without Borders recipe is the perfect chili recipe. I created this recipe to balance out the many vegan chilis that inevitably show up at a San Diego neighborhood potluck.

Influenced by day trips to Mexico, my recipe begins with bacon, uses hearty beef chuck rather than ground meat, and is finished with fresh jalapeño slices.

This meaty chili recipe won Best of the Best at an annual church chili competition in 2008.

INGREDIENTS

• 3 tablespoons bacon, diced
• 2 pounds beef chuck
• 3 large onions, finely diced
• 5 cloves garlic, roughly minced
• ¼ cup chili powder
• 1 teaspoon ground coriander
• ¼ teaspoon dried oregano
• 1 teaspoon black pepper
• 14 ounces stewed tomatoes
• 3 cups beef broth or water
• 1 teaspoon Tabasco®
•  sauce
• 4 tablespoons Worcestershire sauce
• One 16-ounce can of pinto beans
• 2 jalapeños, sliced
• Garnishes: sour cream, chips, avocado

Directions

Brown the bacon and then the meat.

Add all the browned meat to a pot or slow cooker. Add in the rest of the ingredients, except for the jalapeños, in order, stirring each time you add something new.

Simmer for at least 4 hours.

Remove from the heat. Add the jalapeños. Taste and adjust the seasoning as desired.

Serve with sour cream, chips, avocado, and whatever else you like on your chili. Or put this on top of fry bread or a baked potato.