Hardware

  • Frying pan
  • Small bowl
  • Large pot
  • Measuring spoons
  • Measuring cup(s)
  • scale

Software

  • 4 lbs meat
    • Top round - cubed
    • Coarse ground - very lean
    • Ground turkey
  • 2-4 Tbsp oil
  • 10 Tbsp dehydrated minced onion
    • Or 2.5 cups onion
  • 2.5 Tbsp celery salt
  • 4 Tbsp ground chili peppers (ancho)
  • 0.5 tsp ground allspice
  • 0.5 tsp ground bay leaf
  • 0.5 tsp ground coriander
  • 0.5 tsp ground cumin
  • 0.5 tsp curry powder
  • 0.5 tsp garlic powder
  • 0.5 tsp ground ginger
  • 0.5 tsp ground marjoram
  • 0.5 tsp ground oregano
  • 0.5 tsp ground paprika
  • 0.5 tsp ground red pepper
  • 0.5 tsp ground sage
  • 0.5 tsp powdered thyme
  • 5 (6 oz) cans tomato paste
  • 6-9 cups tomato juice
  • 1 large (27 oz) can diced green chillies
  • 6 oz semi-sweet chocolate
  • 0.5-1 cup tequila

Procedure

  1. Brown meat in frying pan with oil.
  2. While browning, rehydrate onion in 0.25 - 0.5 cup tomato juice.
  3. Transfer cooked meat to pot.
  4. Add next 16 ingredients: onion, celery salt, chilli pepper, allspice, bay leaf, coriander, cumin, curry powder, garlic powder, ginger, marjoram, oregano, paprika, red pepper, sage, thyme.
  5. Cook, covered, for 10 minutes.
  6. Add tomato paste, 3-4 cups tomato juice, green chillies.
  7. Cook, covered, for 90 minutes.
  8. Add chocolate and tequila.
  9. Cook, covered, for 30 minutes.

Stir frequently. Add tomato juice as needed to maintain liquid levels and keep chili thick and rich.

“also, as with all such things, this is way better the next day. So if I know I am going to make it, I try to do so a day before I plan to start eating it.”