Seattle Seahawks head coach and Ring of Honor member Chuck Knox was nicknamed “Ground Chuck” for his hard nosed, old-school, and blue collared approach of running the ball on offense. His style was an instant success taking the Seahawks to their first playoff appearance in 1983 and shocking the NFL by making it to the AFC Championship game.
The following is a hearty recipe of old school chili with ground chuck as a main ingredient and is best served during December and January games. It will feed about 12 people. The secret ingredient in this recipe is the cinnamon stick. I like to buy the seasonings in the Mexican section of the grocery store because the prices are much cheaper. You don’t want that much chili? Cut the recipe in half.
- 1/2 pound diced bacon
- 5 pound chub of ground chuck
- salt and pepper
- 2 chopped onions
- 2 chopped green peppers
- 2 jalapeño peppers, seeded and minced
- 4 tablespoons chopped garlic
- 8 cups beef broth
- 2 cans of (28 oz.) crushed tomatoes
- 4 bay leaves
- 2 cinnamon sticks (2 to 3 inches long)
- 4 tablespoons ancho chile powder (or a New Mexico chile or red chile powder)
- 2 tablespoons pasilla chile powder ( or dark brown chile powder)
- 1 tablespoon ground cumin
- 3 tablespoons brown sugar
- 2 tablespoons dried oregano
- Juice of 1 lime
- Chopped cilantro
- Chopped red onion
- Shredded cheddar cheese
- Heat some cooking oil in a big pot or dutch oven. Throw the diced bacon in and cook over medium high heat until the bacon is crisp. Remove the bacon with a slotted spoon to ensure the bacon grease stays in the pot. Drink beer and eat bacon bits.
- Brown the ground chuck in the bacon grease in batches. Salt and pepper the batches of beef as it is browning. Remove the ground chuck after being browned and reserve in a separate bowl/casserole dish.
- Saute the onions, green, peppers, and jalapeños in the pot for about 5 minutes. Stir them around scraping up any of the brown bits stuck to the pot. Salt and pepper the vegetables.
- Add the garlic to the veggies and cook for about 1 minute.
- Dump the bowl of browned beef back into the pot.
- Add the broth, crushed tomatoes, and spices
- Stir everything up good, cover with a lid and bring it to a boil. Once it starts to boil, turn the heat down, take the lid off, and let it simmer for about 1.5 to 2 hours. Occasionally give it a stir.
- Add the lime juice and chopped cilantro. Remove the bay leaves and cinnamon sticks.
- Serve the chili up in bowls with chopped red onions and shredded cheddar cheese as garnish.