1871 Chili Recipe

Prep

Trim any excess fat from the Angus steak and cut into small 1/4- to 1/2-inch dice, or pulse briefly in a food processor for coarse grind. Measure and mince garlic, chop onion and red pepper, and mince chipotle peppers.

Brown meats

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil. When shimmering, add the diced/ground Angus steak in an even layer. Let develop a brown crust (2–3 minutes) without moving, then stir and continue to brown until mostly cooked through. Transfer steak to a bowl and set aside. Add remaining 1 tablespoon oil to the pot and add the ground pork. Cook, breaking up with a spoon, until browned and no longer pink, about 4–5 minutes.

Sweat aromatics

Reduce heat to medium. Add the chopped yellow onion and diced red bell pepper to the pork; cook until softened, about 5 minutes. Add the minced garlic and minced chipotle peppers and cook 30–45 seconds until fragrant.

Build chili base

Stir in tomato paste and cook 1–2 minutes to deepen flavor. Add the diced tomatoes with their juices and tomato sauce, stirring to combine. Return the browned Angus steak to the pot.

Add liquids & seasonings

Pour in the milk stout and beef stock, scraping any browned bits from the bottom of the pot. Add chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, Worcestershire sauce, bay leaf, salt, and black pepper. Stir well and bring to a gentle simmer.

Simmer

Lower heat to maintain a gentle simmer. Partially cover and simmer for 45–75 minutes, stirring occasionally, until flavors meld and the chili reaches a thick, stew-like consistency. If the chili becomes too thick, add up to 1/2 cup water or stock. Taste during the last 10 minutes and adjust salt, pepper, and chipotle (add more from the can if you want more heat/smokiness). Remove bay leaf before serving.

While the chili simmers, prepare the red onion garnish: thinly slice the red onion. For quick pickled onions, place slices in a small bowl with 1/4 cup hot water, 1 tablespoon vinegar, 1 teaspoon sugar, and a pinch of salt; let sit 10–15 minutes. Keep sour cream chilled.

When ready to serve, ladle chili into bowls. Add a dollop (about 1 tablespoon) of sour cream to each bowl, scatter pickled or raw red onion slices, and sprinkle chopped cilantro or parsley. Serve with lime wedges on the side for brightness.

Preheat & prep

Preheat oven to 425°F (220°C). Grease a 6–8 cup muffin tin with butter or line with paper liners.

Mix dry ingredients

In a bowl whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.

Mix wet ingredients

In a separate bowl whisk the egg with the milk and melted butter until combined.

Combine & bake

Pour the wet mixture into the dry ingredients and stir just until combined—do not overmix. Spoon batter into prepared muffin tin, filling each cup about 3/4 full. Bake 12–15 minutes, or until tops are golden and a toothpick inserted into the center comes out clean. Remove from oven and let cool in pan 5 minutes, then transfer to a wire rack. Serve warm with the chili.