This is a true ‘all’ day chili. All meat too. Just like my No Name Chili recipe, I pretty much just came up with this one on the fly. I was going through my chili cookbooks trying to find a recipe for the weekend, but I couldn’t find one to my liking so I picked two primary ingredients: Chipotles & Garlic.

Ingredients:
1 can chipotle chiles in adobo sauce
1 can chipotle sauce
4lbs beef chuck
1 8oz can tomato sauce
1 head elephant garlic
1 large white onion
10 strips of bacon
Cayenne powder
cumin powder
cumin seeds
chili powder
Fatalii powder

Directions:
Start your bacon early in the morning, preserving the fat for later. Eat the bacon for breakfast while you prepare the remaining ingredients.

I picked up some beef stew chuck, it’s about $2 cheaper per pound and since your not cutting from a roast, you get a lot more fat which all good chili cooks know equals flavor. I still had to cut the chunks in half, leaving me with about 1 inch cubes. Yes, thats a little large for most people, but I like to leave the meat in fairly large cubes that way it can withstand the all day cooking. Brown your beef in the bacon fat and while that is on the stove, work on chopping your onions & garlic.

I picked up a head of Elephant Garlic (on the left) at Wholefoods. And I’m going to use it all in one pot of chili. Chop up as much garlic as you can stand and set aside along with your coarsely chopped white onion.

Assemble the dry ingredients. I happened to have a little sack of Fatalii Chile Powder on hand thanks to fatalliman from the Hot Pepper Forum. The heat is pretty intense, but fades quite quickly, so I used the entire bag.

Now time for the Chipotle Chiles:

Cut the chipotles length wise. Then, using your knife gently scrape away the seeds. Then chop up your chipotles and mix with the preserved adobo sauce.

Once your meat has browned, remove from the pot - taking care to preserve all the liquid.

Toss your onions, garlic, chipotles & dry seasonings into the pot and cook until the onions are golden brown. Then return the meat to the pan, including all the liquid & the can of tomato sauce.

1st Hour

3rd Hour - Starting to look a bit more appetizing.

5 Hours - All Done! That is a mean pot of red.

Now that’s a mean bowl of chili. All meat and heat - perfect for the first snow day of the year.