Here it is! Jim’s famous chili. We’ve gotten so many requests for this recipe. My husband started making this chili a couple years ago and now he’s famous for it. Everyone wants to know when he’s cooking up a batch so they can come over to eat it and they always take some home with them. I think we’ve even made new friends with this chili. It’s spicy and so full of flavor, you can’t have just one bowl. With big pieces of meat, this is definitely a mans’ chili but the ladies love it too!
He usually makes his first pot on Halloween night and then makes it a couple more times during the winter. He never uses a recipe and he tastes as he goes so I had to stand next to him and write everything down. This recipe makes a ton so feel free to cut it in half. If you do make the whole recipe, you can preserve the leftovers in mason jars, freeze it or share it with friends like we do. Enjoy!
- 4 - 4 1/2lbs of beef (we used 1/2 beef stew meat & 1/2 top sirloin), cut into 1" pieces
- 2 lbs pork chorizo
- 1 1/2 Tbsp chili powder
- 1/2 Tbsp cumin
- 1 1/2 Tbsp kosher salt
- 1 Tbsp minced garlic (about 5 cloves)
- 1 Tbsp black pepper
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp paprika
- 2 cups celery, chopped
- 2 (14.5oz) cans stewed tomatoes
- 2 (14.5oz) cans chicken stock
- 1 (14.5oz) can beef stock
- 1 -3 jalapenos, sliced
- 1 1/2 cups green onion, chopped
- 1 1/2 cups water
- 1 (15.25oz) can kidney beans (optional), half the liquid drained
- 1/2 large white onion, chopped
- Add beef and chorizo to large stock pot. Over medium heat, stir meat together with seasonings.
- Allow to cook, stirring occasionally until beef begins to brown and chorizo stars to break up, about 5-7 minutes.
- Add remaining ingredients; cover and cook about 20 minutes.
- Reduce heat to low and simmer for about an hour. Garnish with cheese and green onions.
- You can use any cut of beef for this chili just steer clear of ground beef.