Jim Clark's Chili
SERVES 6
Forget Texas! Amateur chef Jim Clark won the 1980 Great Chili Cookoff in Galena, Illinois, with this recipe, and Benjamin's, a local eatery, served it for years. Clark still makes it—and still grinds his own chili powder. He also thinks that freezing improves this chili's flavor, so make it in advance.
2 yellow onions, peeled
8 cloves garlic, peeled
4 shallots, peeled
1 large green bell pepper, seeded
2 lbs. beef chuck
1 lb. pork shoulder
3 tbsp. vegetable oil
3 tbsp. chili powder
2 28-oz. cans tomatoes with juice
Salt
1 tbsp. dried oregano
2 tbsp.ground cumin
1 tbsp. dried rosemary
2 cups cooked kidney beans
1. Dice onions, garlic, shallots and green pepper. Cut beef and pork into small pieces. Heat oil in a large pot over medium-high heat. Add beef and pork and brown, turning, for 5 minutes. Add onions, garlic, shallots, and peppers, mix well, then add chili powder. Cover pot, reduce heat to medium-low, and simmer, stirring occasionally, for 20 minutes.
2. Add tomatoes, salt, and herbs and allow mixture to return to a simmer. Lower heat, cover, and barely simmer until meat is tender, about 2 hours. Add beans, cook for an additional 30 minutes, and serve.
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