Easy Doc’s Primo Chili Recipe

Doc’s Primo Chili

There are few things better than a big pot of chili! While this recipe has many traditional ingredients, it also has a flavor, unlike any other chili because of the apple pie spice and cocoa powder. Your family and friends will enjoy this dish that is perfect for feeding a small crowd! This recipe is from Chef John Folse’s The Encyclopedia of Cajun & Creole Cuisine.

INGREDIENTS

• ¼ cup vegetable oil
• 2 pounds of ground pork
• 2 pounds of ground beef
• 2 cups onions, diced
• 1 cup celery, diced
• 1 cup bell peppers, diced
• ½ cup garlic, sliced
• One 28-ounce can of diced tomatoes and green chiles (I use Rotel®)
• One 8-ounce can of tomato sauce
• 2 cups beef stock
• 1 teaspoon liquid smoke
• ½ cup beer
• 1 tablespoon ground cumin
• ¼ cup chili powder
• 2 teaspoons paprika
• 2 tablespoons apple pie spice
• 2 tablespoons ground fennel seeds
• 1 teaspoon cocoa powder
• Salt and black pepper, to taste
• Granulated garlic, to taste
• 1 jalapeño, seeded and diced
• One 15-ounce can of red kidney beans (optional)

Directions

 In a 12-quart cast iron pot, heat the oil over medium-high heat. Add the ground pork and ground beef, then cook until golden brown, stirring occasionally.

When the meat is golden brown, add the onions, celery, bell peppers, and garlic to the pot and sauté until the vegetables are wilted, stirring occasionally.

Blend in the diced tomatoes and green chiles, tomato sauce, beef stock, liquid smoke, and beer. Bring to a rolling boil, then reduce to a simmer.

Stir in the cumin, chili powder, paprika, apple pie spice, fennel seeds, and cocoa. Season lightly with salt, pepper, granulated garlic, and jalapeño. Allow simmering for 3 hours, stirring often. The longer chili cooks, the better it will taste.

If desired, add red kidney beans 10 minutes prior to serving.