MACLEID’S ROCKCASTLE CHILI
8 to 10 servings
This deluxe chili was refined by noted camp chef Matthew T. MacLeid, Esq. on his countless sojourns in Kentucky’s Rockcastle River Gorge. Cubed chuck or brisket can be substituted for the ground beef.
Cook in a Dutch oven or large heavy pot over medium heat until rendered and golden brown:
- 8 ounces bacon, diced
Remove the bacon with a slotted spoon. Add to the pot:
- 1 ½ pounds ground beef
- 2 large onions, chopped
- 6 to 12 large garlic cloves, coarsely chopped
Cook, stirring, until the beef is no longer pink and the onions have softened, about 10 minutes. Add, scraping up the browned bits on the bottom of the pot, and stir until the foam disappears:
- One 12-ounce bottle dark beer
Stir the bacon back in along with:
- One 28-ounce can whole tomatoes
- One 15-ounce can kidney beans, with their liquid
- One 15-ounce can Great Northern beans, with their liquid
- One 15-ounce can pinto beans, with their liquid
- One 12-ounce bottle dark beer or 1 ½ cups water
- 6 tablespoons ancho chile powder
- 2 tablespoons ground cumin
- 1 tablespoon black pepper
Simmer until the flavors have melded, about 1 hour, stirring occasionally to prevent sticking. Season to taste with:
- Salt and black pepper
- Hot pepper sauce