Straight from the kitchen of attorney Chris Davis' wife Mischelle is the recipe for the greatest chili in the world.
The Secrets To This Recipe
This recipe is all about giving the ingredients time to release their full flavor AND giving those flavors time to blend. The longer it cooks the better it tastes.
- IT’S AMAZING WHEN MADE IN THE PRESSURE COOKER.
- In the crock pot - Never cook this chili for less than 8 hours before eating. It's only 'good' chili when it hasn't been cooked long enough. It starts becoming 'great' chili after 8 hours.
- In the crock pot - For best results prepare in a slow cooker over night---24 hours is best. I like to make it at about 7pm; let it cook on low overnight and all the next day before serving it.
- In the crock pot - Or you can cook it for 5 to 10 hours then put it in a container and refrigerate over night the reheat.
- In the crock pot - For the last several hours of cooking remove the lid and allow the chili to reduce a bit---to make it thicker.
- Best served with sour cream, cheddar cheese, and corn bread.
- 1lb ground beef (NOT lean)
- 1lb ground pork (NOT pork sausage)
- 6-8 chopped celery stalks
- 1 big onion (or two small) (Walla Walla Sweet or Vedalia preferred)
- 2 cans (14.5 oz cans) diced tomatoes DRAINED (best ever was using tomatoes with chilies in it from Canadian grocery store)
- 1 can (15 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 3 tsp chili powder (optional; use homemade chili powder, see recipe below, made Red Mtn chili so good)
- 2 tsp cayenne pepper
- 3 sugar cubes
- 2 bay leafs (remove after cooking)
- 2 tbls minced garlic
- 2 cups strong coffee
- 1 tsp cinnamon
- 2 tsp salt (Himalayan pink salt preferred)
- 1 can (15.5 oz can) of your favorite beans DRAINED (cook separately and add at the very end—just an hour before serving)
Homemade Chili Powder Option
- 2 tbls paprika
- 2 tsp oregano
- 1 1/4 tsp cumin
- 1 1/4 tsp garlic powder
- 1 1/4 tsp Red pepper flakes
- 3/4 tsp onion salt
- 1/4 tsp ground pepper