Chef Luvbeger’s Chili

• active time: 45 min
• total time: 3:45

Ingredients

1 lb ground beef

2 lb ground bison (you can do 3 of bison and omit the beef or you can do 3 lb of beef with no bison)

2 large yellow onion chopped

8 cloves garlic chopped

1 jalapeño seeded and finely chopped

Seasoning mix:

5 tables meat church chili seasoning

1 teaspoon cumin

1 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

2 teaspoon Trader Joe’s coffee bbq rub

1/2 teaspoon msg

1 teaspoon kosher salt

1 teaspoon Trader Joe’s mushroom powder

Liquids:

1 14.5 oz can chicken broth

6 oz Tomato paste

28 oz crushed tomato

1 modelo or other beer

1 teaspoon beef better than bouillon

2 table spoons soy sauce

2 bay leaf

After simmer items:

3 can Chili beans including liquid

2 tablespoons hoff hot or other Smokey hot sauce or whatever fucking hot sauce you want.

2 table spoons maple syrup after cook (sub dark brown sugar if you want)

2 table spoons apple cider vinegar after cook

Toppings:

Any type of cheddar

Jalapeño crisps or Fritos or whatever crispy shit you like

Red onion

sour cream

Directions

1. Heat 2 tablespoons of avocado or olive oil in pot over medium high heat. Brown beef in 3 patches (try to get a nice sear on it) break it up as you go. Cook until no longer pink. Remove meat from pan and store in a bowl.

2. Drop heat to medium. Add onions and jalapeño to pan cook until onions are softened and starting to brown. Add garlic and cook until fragrant, about 1 minute.

3. Add meat and collected juices in the bowl back to the pan.

4. Mix seasonings together and add to pan. Cook for a couple minutes to toast the seasonings a bit

5. Mix in tomato paste and cook for 5 minutes allowing tomato paste to toast a bit.

6. Add in remaining liquids and bring to boil. Let’s boil for 1 minute to cook off alcohol in the beer. Drop to simmer and simmer for for 1-3 hours. I cooked mine down for 3 because I had time.

7. Add in the after simmer items. Mix well and warm until hot