For the Green Seasoning
5 leaves of Culantro (shadow beni) substitute with cilantro
1/2 bunch of cilantro
2 habanero peppers
8 cloves of garlic
4 stalks of green onions
Directions for Green Seasoning
Place all the ingredients in a food processor and pulse together. Set aside.
Ingredients for Chili
1/2 pound of salted pork belly, cut into 1 inch chunks
8 slices of bacon, cut into pieces
1/2 pound of Mexican chorizo
1 pound hot Italian sausage
1 pound ground beef 80/20
1 pound grass fed ground beef
3 tablespoons green seasoning (from above)
4 whole hot Italian sausages in the casing, grilled and cut into chunks
1 whole red bell pepper, cubed
1 whole onion, cubed
3 stalks, with the leaves of celery, diced
1 8 ounce can diced tomatoes
1 8 ounce can of tomato sauce
3 tablespoons tomato paste or half of the small cans
1 can black beans, washed and drained
1 can kidney beans, washed and drained
1 can pinto beans washed and drained
1 can of whole kernel corn, drained
1 can of coconut milk
1 cup of beer
1/2 cup of chicken broth (optional)
1 tablespoon dried basil
1 tablespoon beef bouillon
1 teaspoon ground cumin
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 teaspoon black pepper
1 teaspoon salt (or more)
3 tablespoons ketchup
Mexican sour cream
In a large pot on medium to high heat, add the salted pork and the bacon. Fry until crispy. Remove and set aside to drain on paper towels. Drain the bacon grease off.
Place the pot back on the heat and add the ground beefs, the chorizo and the ground hot Italian sausage. Cook all the meats until it is fully browned. Add two tablespoons of the green seasoning. Mix well.
Add the onions, bell pepper and celery to the meat mixture. Mix well and allow to cook for 2-4 minutes. Add in all the beans and corn. Mix.
Add the chopped tomatoes, tomato sauce and tomato paste. Mix and allow to continue cooking until the tomato paste is fully dissolved.
Add in the basil, cumin, cayenne, salt, black pepper, chili powder and the beef bouillon.
Mix and add the beer, coconut milk and the remaining tablespoon of green seasoning. Cover and let simmer on low for about an hour.
After the chili has cooked for an hour, add the ketchup and the bacon with the salted pork and the grilled, sliced hot Italian sausage. Taste and adjust if necessary. If you want your chili more spicy add more habaneros. If you don’t want spicy, remove habanero.
The chicken broth is actually for the next day! Chili tastes way better the next day after it has sat overnight. When you are reheating it, this is when you add chicken broth, just to rehydrate it.