Big Dave’s Chili (also quite possibly Butch McGuire’s Chili Recipe)
Ingredients:
2 lbs ground beef (75/25 or 80/20)
2 large onions, diced medium
¼ - ½ c hot chili powder, to taste
4-8 T cumin
1-2 t salt
3 bay leaves
1 28 oz can tomato puree
2 14 oz cans diced tomatoes
2 cans hot chili beans
2 green bell peppers, medium chop (1” pieces)
Olive oil
Sharp cheddar cheese (grated), sour cream, oyster crackers for topping (optional)
In a large Dutch oven, heat 2 T olive oil and sauté onions on medium-low heat until translucent, not browned. Add ground beef and brown well. Drain off some of the fat so the mixture is slightly dry and reserve the fat separately. Add chili powder, cumin and 1-2 t of salt (to taste) to the beef and onion mixture, stirring until spices are toasted and fragrant. Put reserved fat back into the beef and onion mixture with tomato puree, tomatoes, bay leaves, and chili beans (do not drain any of the canned ingredients). Simmer, covered, stirring occasionally, for 2-4 hours, and then remove from heat and refrigerate overnight or at least 6-8 hours. An hour or two before serving, return to the stove and reheat on low. Add peppers about 30/45 minutes before serving. Serve with optional toppings and a healthy dose of family stories. Freezes well.
Notes: Chipotle chili powder is also good, if slightly untraditional, and adds a smoky flavor if that’s your thing. You can mix up the beans to add black and/or white beans if you prefer. The overnight chill is a critical step to blend the flavors, but it’s also good right away. Corn chips make an excellent addition, and it’s also good for chili dogs.