Serve a simple bowl of chili and guests will be content. Zip in fun, colorful condiments and you've got a party. The chili yields about 5 quarts without the beans, and may be cooled, covered, and refrigerated or up to 3 days and reheated when ready to serve.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Adjust oven rack to middle position; heat oven to 450 degrees. Set a large, heavy-duty roasting pan over 2 burners on medium heat.

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  • Pour 2 Tbs. oil into a medium bowl. Add half the meat; coat. Generously sprinkle with salt, pepper, and 1 Tb. cumin. Repeat entire process with rest of meat.

  • Increase heat under roasting pan to medium-high. Add half the meat; cook until a solid brown crust forms on one side, 4 to 5 minutes. Turn over; cook until a crust again forms, 4 to 5 minutes. Transfer meat to a soup pot. Brown remaining meat; add to soup pot. Set roasting pan aside. Add 2 1/2 cups water to the soup pot and cover with heavy-duty foil, pressing down so foil is concave and touches the meat. Seal foil around the top of the pot so it is airtight; place lid on pot. Heat until you hear pan juices bubble. Set pot in oven. Cook, without checking, 90 minutes (meat should be very tender). Carefully remove from oven and let cool. Shred pork and beef into bite-size pieces, discarding pork bones. Measure meat juices, then add enough water to equal 12 cups.

  • Meanwhile, in a medium skillet over low heat, slow-toast chili powder, oregano and remaining 4 teaspoons cumin, stirring constantly, until spices are fragrant and darker in color; be careful not to burn. Set roasting pan over two burners on medium-high heat; add remaining 1/4 cup oil. Add onions; saute until soft, 7 to 8 minutes. Add spices, tomatoes, meat and juices. Simmer until flavors are unified, 1 to 1 1/2 hours. Add garlic, chocolate and optional beans; simmer 5 minutes. Serve.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

448.2 calories; 25.4 g protein; 30.1 g carbohydrates; 71.5 mg cholesterol; 624 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/28/2005
The fact that I spent nearly a year searching for this recipe after I lost it should tell you how many RAVES I get each time I make it! I use whatever beef and pork cuts are on sale and cook them in my slow cooker over night making it a snap to cook the next day. This is the ONLY chili my husband will eat without the beans! Read More
(59)

Most helpful critical review

Rating: 2 stars
02/23/2005
Vert time cosuming and not very good. Read More
(27)
28 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/28/2005
The fact that I spent nearly a year searching for this recipe after I lost it should tell you how many RAVES I get each time I make it! I use whatever beef and pork cuts are on sale and cook them in my slow cooker over night making it a snap to cook the next day. This is the ONLY chili my husband will eat without the beans! Read More
(59)
Rating: 5 stars
05/07/2005
I made this last year for Super Bowl and we all liked it okay. I froze what was left and took it out this year. I added an additional can of black beans kidney beans two cans of pinto beans frozen lima beans and frozen corn. It was amazing!!! I had originally discarded the recipe thinking I probably would not make it again. I was glad to find it again. I would have given it 3 stars but the second time around with the changes made it a 5 star for sure! Read More
(42)
Rating: 4 stars
12/12/2005
yum---yummm.. whole crowd liked it but for myself I would add jalapeno juice or cook the peppers in... Read More
(34)
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Rating: 5 stars
01/15/2005
I made this for Super Bowl Sunday last year and it was a big hit! The gang has begged me to make it again this year. It's more involved than the usual chili recipe but well worth the trouble. Great leftovers. Read More
(33)
Rating: 2 stars
02/22/2005
Vert time cosuming and not very good. Read More
(27)
Rating: 5 stars
08/04/2010
I use 2 pork shoulders in place of the ribs increase the seasonings and time in the oven. The result is a huge amount of tender yummy chili. Love this!! Read More
(19)
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Rating: 5 stars
12/09/2010
As a Huge chili lover I have to try this soon. I will however smoke my chuck roasts and ribs and try it that way. I have always used ground beef and sausage in my chili but this sounds better. Will let everyone know how it went. Read More
(19)
Rating: 5 stars
04/26/2010
I've made this 3-times and get raves about it. My wife doesn't like the flavor of chocolate in this. One time I made it without chocolate and it still got raves. Read More
(17)
Rating: 5 stars
01/03/2009
I made this for New Years eve and everyone really liked it but I did add cayenne to it until it had some real bite. It is more work than the usual recipe but with extra heat it is really good. Read More
(16)