Zoe’s Award-Winning Sweet & Sassy Chili

Our daughter devised this recipe when she was 11 (with just a little help). It’s on the sweet side because she won’t eat spicy food, and it’s true Texas chili without beans. It won first place at our church’s chili cook-off. (Her dad’s the following year only took third.) The country ribs add a luxurious, melt-in-your mouth texture. If you like it spicy, use this as a base and jazz it up with your favorite hot sauce(s). 

This recipe will make a party (or cook-off) sized batch. Feel free to halve or even quarter it for family chili night. 

Ingredients

3-4 pounds ground beef

1 pound ground pork

1-2 lb. boneless country pork ribs — about six ribs (remove fat, cut into ½ inch strips against the grain of the meat)

2 large white onion, diced small

6-8 small, sweet red, yellow, and/or orange peppers, diced small

7-9 cans of tomato sauce, 15 oz. (or comparative amount of larger cans)

1 can petite diced tomatoes

3-4 tbsp. chopped, garlic (jar or fresh), for browning meat

Seasoning

2-3 tbsp. chili powder

1-2 tbsp. chipotle chili powder

2-3 tbsp. cumin

1 tsp. oregano (ground small)

1 tsp. parsley flakes (ground small)

2-3 tbsp. Kosher salt

½ tsp. black pepper 

½ tsp. white pepper

½ tsp. red pepper

1 tsp. cinnamon

¼ cup brown sugar

1 tbsp. sugar

½ tsp. onion powder

2 tsp. garlic powder

1-2 tbsp. chopped garlic (jar), to add directly to the chili

Regular Tabasco (we’ll use 4-6 dashes; to get an idea of proportion to others)

Chipotle Tabasco (6-8 dashes)

Green Tabasco (8-10 dashes)

Soy Sauce (6-8 dashes)

 Instructions

1.  In large stock pot, pour 6-8 cans of tomato sauce (you can add more later if it’s not juicy enough) and one can of diced tomatoes. Heat on med-high until hot.

2.  In a large saute pan, heat oil. Saute onion and peppers until onions are clear. Add garlic and saute another minute or so. Remove about 2/3 and set aside. 

3. Add half the ground beef/pork and brown, breaking into small pieces. Transfer beef to large stock pot, with some (but not all) of the fat. Discard the remaining fat. 

4.  With half the remaining onions, brown rest of ground beef as before. Do the same with the rib chunks, transferring all to the large stock pot.

5.  Once all the meat is in the sauce, add the seasoning and reduce to simmer. Cook several hours, stirring occasionally.

Notes

•    All measurements are approximate. Dump in what looks good and taste frequently, adjust accordingly. 

•   We’ve never actually “cooked” this in a Crockpot. But you can make it the night before, transfer to the Crockpot, and store it in the fridge overnight. Then several hours before the party, turn on the crock pot so it has time to get hot.

•   We usually serve over Fritos (sometimes cornbread), garnished with sour cream and shredded cheddar. Onions or avocado are great, too!