Willie's Chili Recipe

Willie's Chili Notes

This is the recipe my father, Willie, passed down to me. Beginning around age 4 our outings together always included a trip to the Spice House to get all the fixings for the next project. 40 years later I now have the privilege of working in the Milwaukee store.

Ingredients

• 2 tablespoons canola, olive or vegetable oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 stalks celery, diced
• 2 jalapenos, minced
• 6-8 cloves garlic, crushed
• 3 pounds ground beef
• 1/2 pound ground pork sausage
• 1/2 cup chile con carne seasoning
• 1/2 cup medium hot chili powder
• 1/4 cup ground cumin
• 2 tablespoons New Mexican chili powder
• 2 tablespoons Aleppo chili flakes
• 2-3 whole Tien-Tsin chilis
• 1 whole guajillo chili
• 2 whole bay leaves
• 2 15 ounce cans diced tomatoes
• 4 cups beef broth, divided
• 4 cups V-8 juice, divided
• 1 12 ounce can black beans
• to taste salt
• 4-6 tablespoons cornmeal

Serves / Yields

4 quarts

Preparation Instructions

In a heavy bottomed soup pot (Dutch oven works well), heat the oil. Add all the cut vegetables and saute until the onions are translucent. Add the ground beef and sausage, mixing often to break up the larger chunks. Once the meat is fully cooked, drain off the excess fat. Add all the spices and chilis, and stir until evenly distributed. Stir in the tomatoes and bring to a simmer. Stir in 2 cups of beef broth and let simmer until reduced by half, stirring often. Do the same with the V-8 juice. Repeat. This process can take up to four hours. Check the seasoning and add salt if necessary. Mix in the cornmeal, constantly stirring until chili is the desired thickness. Add the beans and let simmer a few minutes more. Serve with any sides: crackers, cheese, sour cream, onions, noodles....