I like to brag about this recipe because (1) it’s delicious (2) I’m not great at cooking, but I have mastered this and (3) even meat eaters like my chili. In a large pot, cook the beef with the garlic, celery, green pepper, and onion until meat is browned and veggies are softened; drain off fat. Again this chili is not for the crock pot as it needs to cook down so it will come together for you and have the most wonderful of flavors.
If freezing, I suggest not cooking the beans at all or they will be mushy when you defrost. Use lima beans, kidney beans, and Great Northern beans, or substitute pinto beans or navy beans for one of the varieties. In a large skillet, brown your lean ground beef with minced garlic and finely chopped onions until ground beef is no longer pink.
At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl. The origin of these recipes dates back to the 1840s when the Mexican cowboys who traveled always, used to pound beef fat, dried beef and chili peppers together and boil it down to make a dish that would feed them during their long journeys.
Bulgur wheat and mushrooms combine to mimic the texture and flavor of ground beef; chili powder, smoked paprika and chocolate stout lend deep, authentic flavor without a long simmer. I have been looking for a good chicken chili recipe, but I wanted something tried and true, not a random one out of a cookbook.
I cooked the vegetables & the beef, added the spice mix and cooked that as in the recipe. Warm the oil in a Dutch oven or big soup pot over a medium heat, and then add the carrots, onions, jalapenos, and garlic. This is a really great recipe, but the one ingredient that I don’t like is the liquid smoke; although, I do think that smoke is a dimension of flavor that really does enhance chili.