• Cooking Time: 2 hrs
  • Servings: 2 cups
  • Preparation Time: 2 hrs


  • 1lb 80/20 beef
  • 1lb pork
  • ¼ cup Worcestershire
  • 2 onions – caramelized
  • 1 tbsp salt
  • 2 tbsp unsalted butter
  • 1 head of garlic – roasted
  • 2 poblano peppers – roasted
  • 1 can tomato sauce
  • 1 can diced tomatoes
  • 1 tbsp chili powder
  • 1 1/2 tbsp smoked paprika
  • 1 tsp cumin
  • ½ tsp cayenne
  • 1/2 tsp cinnamon
  • 1 tbsp black pepper
  • 1/2 tsp ground cloves


  • To Caramelize Onions: (about 30-45 min)
  • Slice onions thin and heat pan with 1 tbsp vegetable oil.
  • When pan is heated add onions, salt & butter.
  • Cook onions down and allow for browning at bottom of pan.
  • Add water during browning process and scrape bottom of pan when water is added to incorporate into the onions.
  • Continue this process until onions have turned caramel in color and sweet to taste.
  • To Roast Garlic: (about 1 hr)
  • Cut top of garlic head off (discard) and place rest of head on aluminum foil and drizzle with olive oil, salt, and pepper.
  • Wrap garlic in foil and place in oven preheated to 425 degrees for an hour.
  • Remove from oven, wait to cool then squeeze cloves out.
  • To Roast Poblano Peppers:
  • Grill – Toss whole peppers on grill and rotate until all sides have been thoroughly blackened
  • Oven – Toss whole peppers in olive oil and place on foil lined pan at 425 degrees until all sides have blackened
  • Remove from heat, place in bowl and cover with foil or plastic wrap to allow charred skin to separate from pepper.
  • Peel and wash off burnt skin.
  • Remove seeds and chop.
  • To Brown Meat: (5-10 min)
  • Let meat sit at room temperature for ½ an hour to allow even cooking.
  • Heat the pot with 1 tbsp oil.
  • When hot add meat and Worcestershire to sear.
  • Meat doesn’t have to cook all the way since it will cook all the way through during the simmer process.
  • When meat is ½ way browned, add everything else and stir well. Reduce heat to low, cover and let simmer for 1 ½ hours.
  • Add salt to taste.
  • Top with favorite toppings.
  • Fresh lime juice and soft mild cheeses such as gruyere or mozzarella work well.


This recipe just kind of "happened" when it was announced that there was going to be a chili cook-off in my building. This is a result of many hours of watching food shows and many more trials in my own kitchen! Hope you enjoy!

Submitted by: "Garrett Chassee"

Categories: Main Dish 
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