KEVIN: At least once a year, I like to bring in some of my Kevin's Famous Chili. The trick is to undercook the onions. Everybody is going to get to know each other in the pot. I'm serious about this stuff. I'm up the night before pressing garlic and dicing whole tomatoes. I toast my own Ancho chilies. It's a recipe passed down from Malone's for generations. It's probably the thing I do best.
2 teaspoons oil
1 lb lean ground beef
2 onions, chopped 3 cloves garlic, pressed
3⁄4 lb pork loin, cubed
4 Poblano (Ancho) chili peppers, toasted and chopped 6 Whole tomatoes peeled and diced (or 1 (14 1/2 ounce) can diced tomatoes)
1 can dark beer 1 cup strong coffee 1 can beef broth
2 (6 ounce) cans tomato paste
3 1⁄2 tablespoons chili sauce 1⁄2 cup brown sugar 1 tablespoon cumin 1 tablespoon cocoa 1 teaspoon oregano 1 teaspoon cayenne 1 teaspoon coriander 1 teaspoon salt 1 (15 ounce) can Pinto beans
1 (15 Ounce) can Black beans
2 (15 Ounce) cans Kidney beans, drained
(Optional: corn starch for thickening)
-Heat oil in a skillet over medium heat. Brown the ground beef.
-Add garlic and then onions. Allow to warm, but not brown or burn. The trick to Kevin's Famous Chili is to undercook the onion.
-Grill pork loin to medium-rare and allow to rest. Cube the meat.
-Roast Poblano peppers and chop them.
-Dice and peel Tomatoes from whole like Kevin, or get your can opener ready to make it easier on yourself.
-To a large stock pot, add: beer, coffee, beef broth, tomato paste, chili sauce, undrained cans of pinto and black beans and the drained cans of kidney beans, and bring to a boil.
-Reduce heat to medium-low and add remaining ingredients. (Browned beef onion and garlic mixture, cubed pork loin, chopped roasted peppers, diced tomatoes, brown sugar, cumin, cocoa, oregano, cayenne, coriander and salt.)
-Allow to simmer, stirring occasionally and partially covered for 40-60 minutes to desired consistency.
-Add more beef broth to thin, or corn starch to thicken. Use corn starch sparingly and very little at a time. A little goes a long way.
-Taste and adjust seasoning to desired flavor.
-Serve hot with optional garnishes such as shredded cheese, raw chopped onion, or sour cream.
-DON'T attempt to carry your stock pot into work.
Special thanks to Isms fan Chef Connor Sands, for creating this recipe for us!