This chili recipe is the best on the planet. It has a flavor that rolls from the front of your tongue to the back, ending with a little heat. 

As true of all real chili, this chili ain’t got no beans. Beans are a cheap alternative to real, legitimate, God-given meat, and any so-called “chili” with beans is actually no more than a beef stew. 

Prep: 30 mins    Total Time: 1 hr. 45 min.    Yield: ~13 quarts

Ingredients:

• 4 lbs ground beef
• 2 cups yellow onion – diced
• 2 cups red  bell pepper – diced
• 4 stalks celery – chopped or diced
• 2 whole carrots – chopped or diced
• 4 jalapeno peppers – diced
• 4 28 oz. cans crushed tomatoes
• 2 6 oz. cans tomato paste 
• 8-16 garlic cloves (smashed silly or diced)
• 4 ounces dark chocolate (a whole bar of bittersweet, bakers, or dark chocolate)
• 1/4 cup orange juice
• 1/2 cup lemon juice
• 1/2 cup lime juice

Spice Mix

• 1 teaspoon salt
• 2 tsp. Black pepper
• 2 tsp. Cayenne pepper
• 2 tsp. Cumin
• 2 tsp. Thyme
• 2 tsp. Basil
• 4 tsp. Oregano
• 2 tsp. Paprika 
• 4 tsp. Mexican chili powder
• 4 tsp. Garlic powder
• 2 tsp. Onion powder
• 4 tsp. Dried parsley
• 1 cup brown sugar 
• 1 cup unsweetened cocoa powder (Hershey’s Cocoa)

Directions:

• Assemble the spice mix in an airtight container ahead of time. The ingredients are proportionate.
• Chop up all the veggies FIRST. 
• Brown the ground beef on high heat in a huge pot and season with pinches of salt and pepper. Yield is 13.5 quarts, so plan accordingly.
• Drain off the excess grease, but be sure to leave a little to fry the veggies.
• Reduce the heat to medium/high and push the meat to one side of the pot.
• First, add the onion, garlic, and jalapenos to the pot. Let them cook for a few minutes, then add the rest and fry for a few minutes.
• Season lightly with salt and pepper
• Now, try to get the veggies to the bottom of the pot. We want the veggies to cook and the ground beef to not burn. 
• Cook for a few minutes, then make some space on the bottom of the pot. 
• Add the tomato PASTE  and let cook for a minute or so. 
• Mix everything in the pot together. Then, add the crushed tomatoes on top. 
• Season the tomatoes with a little salt. 
• Stir in the spice mix.
• Keep stirring. Keep a slow boil or simmer. 
• Wait a few minutes, and add the orange, lemon, and lime juice. 
• Add the chocolate pieces and let them melt. 
• Stir for a few minutes, and then taste it. Fix whatever is off. Here is your chance to add more spice, sweetness, acidity, etc. Do what feels right to you.
• Set the heat to low and cover and let sit for 5-10 minutes. 
• This chili freezes and reheats exceptionally well. You can keep it on the stove for a few hours too.