Doc’s Primo Chili

Doc’s Primo Chili
Doc's Primo Chili

BATON ROUGE, LA (WAFB) -

Prep Time: 3½ hours

Yields: 10 to 12 servings

Comment:

There are few things better than a big pot of chili! While this recipe has many traditional ingredients, it also has a flavor unlike any other chili because of the apple pie spice and cocoa powder. Your family and friends will enjoy this dish that is perfect for feeding a small crowd!

Stirrin' It Up: Doc's Primo Chili (Jan. 31, 2019)

Ingredients:

2 pounds ground pork

2 pounds ground beef

¼ cup vegetable oil

2 cups diced onions

1 cup diced celery

1 cup diced bell peppers

½ cup sliced garlic

1 (28-ounce) can RO*TEL®

1 (8-ounce) can tomato sauce

2 cups beef stock

1 tsp liquid smoke

½ cup beer

1 tbsp ground cumin

¼ cup chili powder

2 tsps paprika

2 tbsps apple pie spice

2 tbsps ground fennel seeds

1 tsp cocoa powder

salt and black pepper to taste

granulated garlic to taste

1 jalapeño pepper, seeded and diced

1 (15-ounce) can cooked red kidney beans, optional

Method:

In a 12-quart cast iron pot, heat oil over medium-high heat. Add ground pork and ground beef then cook until golden brown, stirring occasionally.

When meat is golden brown, add onions, celery, bell peppers, and sliced garlic to the pot and sauté until vegetables are wilted, stirring occasionally.

Blend in RO*TEL®, tomato sauce, beef stock, liquid smoke, and beer. Bring to a rolling boil then reduce to simmer. Stir in cumin, chili powder, paprika, apple pie spice, fennel seeds, and cocoa. Season lightly with salt, pepper, granulated garlic, and jalapeño.

Allow to simmer 3 hours, stirring often. The longer chili cooks, the better it will taste.

NOTE: If desired, add 1 can of cooked red kidney beans 10 minutes prior to serving.

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