This is my "tweek" on Michael McLaughlin's (the real chef!) original recipe. Naturally, I like mine better.

serving size: 6

preparation time: 15 minutes

start to finish time: 2 hours 30 Minutes


1/4 Cup Rendered bacon fat or olive oil
2 Large yellow onions (about four cups) -- peeled and coarsely chopped
8 Medium cloves of garlic -- Peeled and minced
1 Small Can Chipotle chile canned in adobo -- Pure'd
1 1/2 Pounds Chili-grind beef
1 1/2 Pounds Well marbled beef chuck -- Cubed, 1/2 inch
2 Teaspoons Salt
5 Tablespoons Mild, unseasoned chili powder
2 Tablespoons Ground cumin, from toasted seeds
2 Tablespoons Dried oregano, preferably Mexican
1 Teaspoon Cayenne pepper, or to taste (might need two)
1 28 ounce can Italian plum tomatoes -- Crushed and well drained
4 Cups Beef stock or canned broth
2 16 ounce cans Dark red kidney beans -- Rinsed and drained


In a large skillet over medium heat, warm the bacon fat. Add the onions, garlic, lower the heat slightly, and cook, stirring once or twice, until very tender, about 20 minutes. Meanwhile, set a 4 1/2 to 5-quart heavy flameproof casserole or Dutch oven over medium heat. Add the chili-grind beef and cubed chuck, season with salt, and cook, uncovered, stirring often, until meat is evenly crumbled and has lost all pink color, about 20 minutes. Scrape the onion mixture into the casserole with the beef. Stir in the chili powder, cumin, oregano, and cayenne pepper and cook, stirring, for about five minutes. Stir in the tomatoes and beef stock and bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, for 1 1/2 hours. Add pure'd Chilpotle mixture one teaspoon at a time, taste, correct the seasoning, and continue to simmer, stirring often, for another 30 minutes, or until the meat is tender and the chili is reduced to your liking. Stir in the kidney beans and simmer for another 5 minutes.


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