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"Roast Beef, Medium, is not only a food. It is a philosophy. Seated at Life's Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrées, the hors d'oeuvres, and the things à la, though you know that Roast Beef, Medium, is safe and sane, and sure."
Edna Ferber (1887-1968), U.S. author. Roast Beef, Medium, Foreword (1911)

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American chili is made as many different ways as there are people. Certain constants are found in all recipes but chili allows many variations. If you are not going to grind your own meat, just be sure to use both ground beef and ground pork. It really makes a difference. Here ours...I think you'll like it!

Preparation Time: 3 hours Serving Size: 12

  • 1 1/2 pounds beef chuck roast
  • 1 1/2 pounds pork shoulder
  • 10 ounces tomatillos, peeled, rinsed and chopped (1 1/2 to 2 cups)
  • 2 medium yellow onions, chopped (2 cups)
  • 4 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 teaspoon ground cayenne pepper
  • 1 tablespoon paprika
  • 1 teaspoon cocoa powder
  • 1 teaspoon dried oregano
  • 1 teaspoon Accent (optional)
  • 28 ounce can whole San Marzano tomatoes
  • 6 cloves garlic, minced (3 tablespoons)
  • 2 whole dried cayenne peppers
  • 1 large or 2 medium bay leaves
  • salt and pepper to taste
  • (2) 16-ounce cans light red kidney beans, drained and rinsed

Follow your grinders instructions to grind both the chuck roast and pork shoulder using the large or coarse grinding plate.

The initial browning of the meat occurs in three batches. Heat a Dutch oven over medium-high heat. Add 1 tablespoon vegetable oil and a third each of the beef, pork, chopped tomatillos, chopped onions and 1 tablespoon chili powder. Sauté until meat is brown but cooked through. Drain any liquid and remove to a bowl and set aside. Follow same instructions for the following two batches. Once the browning is finished, lower the heat to medium-low and add back all of the meat, tomatillo, onion, chili powder mixture.

Next add the remaining 1 tablespoon of chili powder, 2 tablespoons ground cumin, 1 teaspoon ground cayenne pepper, 1 tablespoon paprika, 1 teaspoon cocoa powder, 1 teaspoon dried oregano and 1 teaspoon Accent, if using. Stir well to combine.

Use scissors to cut up the whole tomatoes in the can or pour into a large bowl and crush by hand. Add to the Dutch over and stir. Next stir in the minced garlic, 2 whole dried cayenne peppers and the bay leaf. Add enough water to cover, usually 1 cup and stir. Cover the Dutch oven and simmer slowly for 1 1/2 hours, stirring often to avoid burning or sticking.

After 1 1/2 hours of cooking, remove bay leaf and whole cayenne peppers. Open the light red kidney beans, drain and rinse well under cold water in a colander and add to the pot. Stir well then cover and continue to simmer slowly for 30 more minutes, stirring often.

After the 30 minutes, taste for seasoning and add salt and pepper to taste. Remove the lid and simmer for 15 to 30 minutes more to your desired thickness. Serve with you favorite garnishes.

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