6 cups onions, chopped
1/3 cup vegetable oil
2 lb ground beef
2 lb ground pork
1 lb beef ribeye
1 lb pork shoulder
3 tablespoons chopped garlic
1 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon chili powder
½ tablespoon salt
½ tablespoon pepper
½ cup flour
1 cup red bell peppers, chopped
¼ cup jalapeno peppers, chopped
¼ cup serrano peppers, chopped
1 cup anaheim peppers, chopped
¼ cup chipotle peppers, chopped
1 tablespoon thai red curry paste
2 teaspoon sambol
3 quarts crushed tomatoes
1 pint beef broth
1 tablespoon brown sugar (optional)
In a very large 12 quart cast iron stock pot:
Cook onions in oil until they wilt, turn golden brown and caramelize.
Add the ground beef and ground pork, cook until nicely browned.
Cut the ribeye and pork shoulder into ½ inch chunks and add to the pot, Stir.
(you may use beef chuck instead of ribeye, it should cook long enough to become tender)
Add chopped garlic and salt, pepper, garlic, cumin and chili powder.
Add flour, to form a roux and thicken the chili. Stir
Add crushed tomatoes and beef broth, stir to incorporate the roux.
Add all the peppers, thai red curry paste and spicy sambol hot sauce.
(I switched the order from the video on purpose)
Cover the chili and allow to simmer for an hour. Adjust seasonings.
You may finish with a tablespoon brown sugar, I do this to create what is called “sweet heat”.
The sugar also works to pull all the flavors together and balance the flavors.
To serve, top with lots of shredded cheese and sliced green onions.
*Chili always tastes best reheated the second day. That way the flavors have time marry.
* you may leave the sambol and red curry OUT for more traditional chili