• Gary Corcoran

Grey Cup Chili for a Crew

Updated: Feb 27, 2021

There are probably a million recipes for chili out there. I like mine because it has a lot of ingredients that make a harmonious dish without any of the ingredients standing out. I like the texture of the cubes of meat. Plus, the addition of chocolate makes for a much richer chili. I sometimes leave out the beans or add a Guinness in place of half the stock. Have fun with it.

Grey Cup Chili for a Crew

Serves: 20


2 lb. beef, cut in ½-in. cubes

2 lb. pork shoulder, cut in ½-in. cubes

1 lb. ground beef

1 lb. ground pork

¼ cup olive oil

3 large onions, finely chopped

¼ cup fresh garlic, chopped

7 bay leaves

4 cups beef or pork stock

1 (28 oz.) can chopped tomatoes or 3 cups of chili sauce

1 T fish sauce

2 T sea salt

1 T fresh ground pepper

3 T oregano

8 T chili powder

2 T smoked paprika

2 (14 oz.) cans red kidney or pinto beans, drained and rinsed

3 oz. bittersweet or unsweetened dark chocolate (use cocoa powder if you don’t have unsweetened chocolate)

3 - 4 green peppers, cored and diced into ¼-in. pieces

Brown all meats in small batches without overcrowding the pan. Remove each batch, trying to keep as much oil in pan as possible. Only add more oil if you need it to brown next batch. Reserve all cooked meats until all batches are cooked and set aside.

Add chopped onions and brown, 8 - 10 minutes. Add garlic and cook for just a minute or so.

Add the reserved cooked beef and pork, bay leaves, stock, tomatoes, salt, pepper and chili powder. (This is where your heat comes in by adding either mild or hot chili powder.) Bring to a rolling simmer, reduce to low, cover and simmer for 45 minutes until meat is tender.

Add kidney beans, chopped peppers and chocolate. Stir and simmer on low for another 15 minutes. Adjust seasoning.

Serve with garlic bread topped with cheddar cheese. Turn on the game, and enjoy!

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