The World’s Greatest Chilli Labs is pleased to present The World’s Greatest Chilli recipe. After dozens of bowls of chilli and hundreds of farts, we have fine tuned this recipe to perfection. We invite you to make a pot of chilli and enjoy it with friends and family.
Ingredients:
- 1 lb ground beef
- 1 medium yellow onion
- 2-3 cloves of garlic
- 1 can, 10 oz, Rotel diced tomatoes and green chilis
- 1 can, 14-16 oz, Kidney beans
- 1 can 14-16 oz, Pinto beans
- 1 can, 6oz, tomato paste
- 1 can, 12-16 oz, beef broth
- 12-16 oz purified water
- 2 packages of McCormicks Mild Chili Seasoning
- 1 tsp, black pepper
- 1 tsp, ancho powder
- 1 tsp, guajilla powder
- 1 tsp, chili de arbol powder
Before we get going on the cooking we have a few comments on the ingredients. The mild version of Chili seasoning is preferred over the original as the mild has a little sugar in it. This recipe uses two packets which makes it superspiced. We are using a “heat spice ladder” in this recipe for maximum flavor. The arbol chili powder is the heavy hitter when it comes to heat. If you don’t like your chilli spicy, you might back off on the quantity for your first batch. Regarding salt, we have not included any in this recipe. We enjoy serving it with oyster crackers or saltines which as you might expect have a significant amount of salt.
Substituting stew meat for the ground beef is a great option, in that case cook it in a crock pot for 4 hours.
One of the great things about cooking your own food is that you can make it the way you want it. However, we must state as a disclaimer that any departures from the official recipe means that you are no longer making the world’s greatest chilli. Step off the main path at your own peril.
Start by dicing the onion, you want to end up with about a cup of diced onions. Next finely chop the garlic. Cover the surface of a pan with olive oil and put on a low heat. Cook the onion and garlic in the pan until onion has the same translucency as Caribbean jellyfish. Remove the onion and garlic from the pan and set aside.
Brown the ground beef in the same pan over medium heat. Drain the excess fat. Transfer the ground beef to a large pot suitable to hold all the ingredients.
Make the spice liquid. This will insure an even mixing of seasoning and avoid someone getting a hot shot. In a large glass add about 5 oz of broth and 5 oz of water. Mix in the four pepper seasonings. Stir furiously until all the spice is mixed into the liquid. Next, add in the two packs of McCormicks chilli seasoning. Stir again to mix in all the powder. Pour the spice liquid into the pot with the ground beef. Next add the diced tomatoes, onions and garlic and stir. Add another 5 oz of broth and 5 oz of water. Add the tomato paste and stir until it is dissolved.
The last major component to add is the beans (kidney and pinto). We recommend rinsing them. We find it difficult to include the liquid in the cans after seeing one culinary expert describe it as a ‘snotty’ liquid.
You should have some remaining broth and water. You can add that now or hold some back if you don’t want it too watery. It will cook down, so a little watery at the beginning is good.
Bring to a near boil. Reduce heat to a simmer and simmer for 2 hours with a lose lid on the top. You can also use the burner ring stacking technique to distribute the low heat better. If you need to reduce the water content, cook uncovered for the last 30 minutes.
Special thanks to Granny Mitsy for providing the base recipe.
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