re: I need a good chili recipe

Why is everyone posting hot dog chili when he asked for real chili?

Toast 8-10 dry chiles (I use guajillo, chipotle, and New Mexico usually) then soak them in warm water until rehydrated. Cut open, remove seeds, place in a blender/food processor with cumin, black pepper, and salt and add the soaking water as needed to form a chile paste.

Heat lard, cube a chuck roast, sear, remove and place aside.

Add more lard if needed, sauté diced onion and minced garlic.

Add 2 cups beef stock and some water and deglaze, then mix in a couple tablespoons of masa harina along with the chile paste.

Add meat and simmer 2 hours. Add a couple tablespoons brown sugar and vinegar to taste. Add more vinegar as needed to brighten it up. It’ll need it. Simmer 10-15 more. Cut the heat and sit for 30ish and let the meat soak up the sauce. Reheat as needed and serve with crema and lime wedges.

No beans or tomatoes.

I just made this chili, and WOW. It's not spicy but has incredibly deep flavor:

Ingredients
4 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 Anaheim chile pepper, chopped
2 red jalapeno pepper, chopped
4 garlic cloves, minced
2 1/2 pounds lean ground beef
1/4 cup Worcestershire sauce
1 pinch garlic powder, or to taste
2 beef bouillon cubes
1 (12 fluid ounce) can or bottle light beer (such as Coors(R))
1 (28 ounce) can crushed San Marzano tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (12 ounce) can tomato paste

1/2 cup white wine
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 tablespoon chipotle pepper sauce
2 1/2 teaspoons dried basil
1 1/2 teaspoons smoked paprika
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 (16 ounce) cans dark red kidney beans (such as Bush's(R))
1 cup sour cream
3 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin

Directions

Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.

Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.

Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.

Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.


Link to recipe

I used better than bouillion with a cup of water instead of the beer, and omitted the white wine since I didn't have anything decent on hand. I also cut the chili powder in half since my wife isn't a fan of anything too spicy. I thought with the peppers in there I might be pushing it with the spice as it was, but this chili isn't spicy. But it really does have an incredible flavor.

I used just a decent tomato from kroger. It may have been San Marzano style. And there was only one brand of the fire roasted tomato at the store.

I really like the balance of flavor with this chili. Very good.

I usually like ground beef and chunks. I may add some cut up stew meat next time. But it's really REALLY good as written.