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This recipe comes to us courtesy of Jimmy Bannos and John DeMers from their cookbook, "The Heaven On Seven Cookbook. Where It's Mardi Gras All the Time!" Yee-Haa! It's Texas, podnuh, so that means no beans in this chili. But there is plenty of meat, from pork loin ends to beef stew meat to ground beef. I think you'll like the taste that comes from the different types of chile peppers.
Heat a large (7-quart) Dutch oven, preferably enameled cast iron, over high heat until very hot, at least 5 minutes. Add 3 tablespoons of the oil. When the oil is hot but not smoking add the beef stew meat and brown on all sides for 3 to 4 mnutes, stirring frequently. Using a slotted spoon, transfer the meat to a large bowl and drain fat from the pan. Add 2 tablespoons of oil to the pan and brown the pork for 3 to 4 minutes. With a slotted spoon, transfer the pork to the bowl holding the beef; drain fat from the pan. Add the remaining 1 tablespoon of oil and brown the ground beef; this takes appoximately 5 minutes. Transfer to the bowl holding the other meat. Add the onion, jalapeno and garlic puree to the pan; saute for 5 mintues. Add all of the remaining ingredients. Bring to a boil over high heat and simmer uncovered, for 10 minutes. Cover, reduce heat to low, and simmer for 1 1/4 to 1 1/2 hours. Serve bowl of chili topped with a small portion of the salsa.
Texas style chili usually contains lots of meat but no beans. If you like them, add drained and rinsed canned kidney, black, or pinto beans near the end of cooking. To reheat refrigerated chili, thin with a little stock or water.
This recipe was provided by The Spice House.