Being from Connecticut, I know I have no right to have a chili recipe. My father was from Texas, but that’s no defense because this isn’t even a Texas chili (that ground beef, those beans). So to Texans and other chili purists I say, I’m no threat to you. For everyone else, this is a flavorful but non-incendiary beef chili that’s easy to make on the stove, but a lot more fun to make over an open fire.
Firepit cooking is unpredictable. I use a cast iron tripod with a chain that suspends the pot over the fire, but even with this setup it can be challenging to find the right position for your pot: high enough so the chili doesn’t burn, yet low enough that it doesn’t take all day. But if by chance it does take all day, that’s not the worst thing that could happen. You’re sitting by a fire, watching a bubbling pot of comforting goodness, breathing in the bracing scent of wood smoke, and waiting for the stars to come out. Have you got something better to do?
Prep tips, making this beef chili ahead and what to do with leftovers:
- To prep ahead, chop the bacon, onion, jalapeno and garlic and store them in the fridge in separate small prep bowls covered with plastic wrap. Measure out the spices into another small bowl. When I’m making this out at the firepit, I also drain and rinse the beans ahead, and dump them into a large bowl along with the canned tomatoes and the brown sugar. I pile all the ingredients onto a large tray to take out to the backyard. That way there are no cans to open outside, and everything’s already measured and ready to go into the pot when needed.
- Firepit Chili will keep for 5 days in the refrigerator, so make it ahead or keep leftovers within that timeframe.
- Leftovers can be reheated on the stove or in the microwave. In addition to serving in bowls with garnishes as in the original recipe, there are countless ways to re-purpose chili. Two that come to mind: Spoon it into a split open baked potato and top with shredded cheese. Or sprinkle it over a baking sheet of tortilla chips, top with shredded cheese, and bake for nachos.
Updated, September 16, 2021
Firepit Chili
If you don't want to use beer in this chili, substitute an additional 12 ounces (1½ cups) of beef broth.
Ingredients
- ¼ pound bacon, cut into ½-inch pieces
- 1 large onion, chopped (about 1½ cups)
- 2 medium-large jalapeno peppers, including ribs and seeds, minced (about ¾ cup)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons minced garlic (6 medium cloves)
- 6 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 pound ground beef (85% lean)
- 1 pound ground pork
- 28 ounces canned crushed tomatoes
- Two 15-ounce cans kidney beans, drained and rinsed
- 1 tablespoon brown sugar
- One 12-ounce can beer
- 2 cups beef broth, plus additional to taste
- Tabasco or other hot sauce, to taste (optional)
- Shredded Monterey Jack cheese, sour cream, chopped scallions, and/or tortilla chips, for serving
Directions
- Step 1 Put a large cast iron Dutch oven or other heavy soup pot over medium heat and add the bacon to the cold pan. Brown the bacon, stirring occasionally, until it’s crisp. Remove it with a slotted spoon to drain on a paper-towel-lined plate.
- Step 2 Add the chopped onion and jalapeno peppers to the bacon fat. Season with salt and pepper. Cook, stirring occasionally, until the onion and peppers have started to soften, about 5 minutes.
- Step 3 Add the garlic and cook, stirring constantly, for one minute. Add the chili powder, oregano and cumin, and cook, stirring constantly, for 2 minutes.
- Step 4 Raise the heat to medium-high if you’re cooking the chili on the stove, or move the pot to a higher flame if cooking over a fire. Add the ground beef and pork, season with salt and pepper, and cook, stirring occasionally and breaking the meat up with the side of the spoon, until the meat is browned and crumbled, 10 to 15 minutes.
- Step 5 Stir in the tomatoes, beans, brown sugar, beer, 2 cups of beef broth, and the reserved cooked bacon. Bring the chili to a simmer.
- Step 6 Lower the heat to medium low (or move the pot to a cooler position over the fire). Simmer the chili uncovered for 45 minutes, stirring occasionally and thinning with additional beef broth if needed to obtain the consistency you like. Taste and adjust the seasonings, adding salt and/or Tabasco as needed.
- Step 7 Spoon the chili into bowls. Put out the Tabasco and the garnishes (cheese, sour cream, scallions, and tortilla chips) for people to help themselves.
