Gates of Hell Chili
Submitted by heaven83
Texas-style no-bean chili with hand-cubed beef and pork, beer, whiskey, dried chiles, and masa harina. A fiery, competition-worthy pot that feeds a crowd.
YIELD
12 servingsPREP
20 minCOOK
80 minREADY
100 minThis chili means business. Seven pounds of hand-cubed beef chuck and pork shoulder, simmered in beer and whiskey with enough dried chiles and Tabasco to earn its name. No beans. No shortcuts. Just meat and heat.
Cubing the meat by hand into ¼-inch pieces instead of using ground beef is what gives this chili its Texas competition pedigree. Each cube holds its shape through the long simmer and has a satisfying chew that ground meat can’t match. The mix of beef and pork adds complexity, with the pork bringing a sweeter, richer flavor to balance the beefy chuck.
Beer goes in first, brought to a boil as the braising liquid base. It adds maltiness and bitterness that balances the tomatoes and chili powder. The whiskey joins later with the tomato sauce and spices, adding a smoky warmth that deepens as it cooks.
Masa harina stirred in toward the end thickens the chili and gives it that authentic, slightly grainy body you find in the best competition bowls. It also rounds out the heat and adds a toasty corn flavor.
Pro Tips
- Use a full-flavored beer, not light beer. The recipe says so for a reason. A dark lager or amber ale works best.
- Stir every 10 minutes during that hour-long simmer. The masa harina sticks to the bottom fast.
- Add the remaining cumin in the last minute of cooking. Late-added cumin stays aromatic and punchy.
- This tastes even better the next day after the flavors have had time to merge overnight.
Variations
- Reduce the dried chiles and Tabasco by half for a milder version that still has great flavor.
- Add a can of pinto beans in the last 20 minutes if you prefer a heartier, bean-loaded chili.
- Stir in a square of dark chocolate at the end for a mole-inspired depth.
Ingredients
Directions
Heat the olive oil in a heavy skillet.
Cube the meats into ¼ inch cubes and cook in the olive oil with the onions, the garlic, salt and black pepper.
In a large stock pot bring the beer to a boil. Add the meat mixture, tomato sauce, tomatoes, bell pepper, allspice, 2 Tblspns cumin, chili powder, soy sauce, and whiskey.
Reduce heat to medium and cook for 10 minutes.
Add the dried peppers, Tabasco sauce, tomato paste, and salt as desired.
At this point stir in the masa harina slowly and cook a bit.
Cover after stirring well and cook for 1 hour, stirring every 10 minutes.
Add the remaining cumin and cook for 1 minute.
Serve hot! This recipe makes enough for 12 to 20 people depending upon their appetites.
It is delicious served over white rice or just by itself.
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