Best Ever Chili

This incredible chili, was a long time family favorite that we didn't hesitate to also serve at our food truck where it quickly turned into the Best Ever Chili! for our customers. The recipe was developed by the Chez Piggy restaurant in Kingston to celebrate their 10th anniversary. Read on after the jump for this great recipe.

Photo and food styling courtesy GordGPhotography

Find this and other fab food ideas in The Chez Piggy Cookbook


Follow this list of ingredients for the best mole style chili that you have ever had! Read my notes at the end for variations*

1 cup dried black beans *
1/2 cup olive oil
2 onions, diced
1 green bell pepper, diced
1/2 stalk celery, diced
5 cloves garlic, minced
6 fresh chilies, chopped
1/2 ground beef **
1/2ground pork **
1 lb. cubed beef **
2Tbsp chili powder
1Tbsp ground cumin
1  1/2inch piece of cinnamon stick ***
2  28 oz. cans of tomatoes
1  12 oz bottle of beer
2 tsp. cocoa powder
2 cups finely chopped onions for garnish ****
2 cups grated cheddar cheese for garnish ****

*We enjoy black beans, but you can vary this. Presoak the beans of your choice and cook before adding to the chili. Vary the amount of beans if you like as well. Canned beans will work, but they can get too soft on the second day that you serve your chili.
**2 lb. of meat in total. Substitute 2 lb. of burger if in a pinch!
***or 1/4 tsp. of ground cinnamon
****of course these garnishes are optional, but for the best flavor sensation, add those details. You won't regret it!


Heat the oil in a heavy bottomed pot. Saute onions, green pepper, celery, garlic, and chilies over medium heat. Add your meat, cook until brown. Stir in chili powder, cumin, cinnamon, tomatoes, beer, and cocoa. You can simmer this on the stove top for the afternoon, but it always seems to cook more thoroughly if you transfer the mixture to a crockpot. Four to six hours is plenty. Add your desired quantity of beans in the last hour so they don't  get overcooked.

Don't forget to remove the cinnamon stick before serving. If you are concerned about too much heat from the chilies, cut back on the quantity and serve dried chilies at the table for those that want extra heat.

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