Irish Arrington's Chili Recipe

Name: Irish Arrington's Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp. lard, oil,; shortening; 6 lb. extra-lean beef chuck, cut into 1/4 inch cubes; 2 lb. extra lean pork loin, cut into 1/4 inch cubes; 3 lg. onions, finely chopped; 4 ribs celery, finely chopped; 10 cloves garlic, finely chopped; 1 can (6 oz.) tomato sauce; 3 cups rich brown stock (homemade)*; 6 to 12 oz. high quality bourbon whiskey; 1 bottle (12 oz.) dark beer; 3 tbsp. cumin; 1 tbsp. dried oregano; 1 tsp. freshly grated nutmeg; 1 tbsp. sugar; 1 tbsp. unsweetened cocoa; 3-1/2 tbsp. New Mexico chili powder; 3-1/2 tbsp. Pasilla chili powder; 3-1/2 tbsp. crushed chili quebrado,; 1 tsp. mace; Salt and freshly ground pepper, to taste; Chopped cilantro (fresh coriander), for garnish

Servings: persons

4 tbsp. lard, oil,
shortening
6 lb. extra-lean beef chuck, cut into 1/4 inch cubes
2 lb. extra lean pork loin, cut into 1/4 inch cubes
3 lg. onions, finely chopped
4 ribs celery, finely chopped
10 cloves garlic, finely chopped
1 can (6 oz.) tomato sauce
3 cups rich brown stock (homemade)*
6 to 12 oz. high quality bourbon whiskey
1 bottle (12 oz.) dark beer
3 tbsp. cumin
1 tbsp. dried oregano
1 tsp. freshly grated nutmeg
1 tbsp. sugar
1 tbsp. unsweetened cocoa
3-1/2 tbsp. New Mexico chili powder
3-1/2 tbsp. Pasilla chili powder
3-1/2 tbsp. crushed chili quebrado,
1 tsp. mace
Salt and freshly ground pepper, to taste
Chopped cilantro (fresh coriander), for garnish

1
In an 8 quart or larger Dutch oven, melt the lard over medium heat.
2
Brown the beef and pork cubes in the fat.
3
Transfer the browned meat to a large, low sided stockpot or Dutch oven, and reserve the fat in the pan.
4
Saute the onions, celery, and garlic in the remaining fat until the vegetables are soft and golden but not brown.
5
Add them to the meat.
6
Stir in the tomato sauce, beef stock, and bourbon.
7
Pour the beer into a bowl and add the cumin, oregano, nutmeg, sugar, cocoa, chili powder, chili quebrado, mace, salt, and pepper.
8
Stir the seasonings into the meat mixture, and simmer the chili uncoverd for 2 1/2 to 3 hours.
9
If more liquid is needed to maintain consistency, add either water, beer, or bourbon.
10
Serves about 20.
11
*Make brown stock with well roasted meat bones, veal, beef, and chicken bones, wings add good flavor.
12
Carrots, onion, leeks, celery, bouquet garni, bay leaves and 1/2 onion, browned well to burning.
13
George and Piret Munger Cookbook

2544

kcal

Calories

166

Fat

Carbs

246

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 tbsp. lard, oil,, shortening, 6 lb. extra-lean beef chuck, cut into 1/4 inch cubes, 2 lb. extra lean pork loin, cut into 1/4 inch cubes, and more.

Yes, Irish Arrington's Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Irish Arrington's Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions