Admitting this feels a little like cheating, but I use a spice mix called Shotgun Willie's. I mail order it because I can't find it in the grocery anymore. Watch out for the extra cayenne packet - I usually leave it out because it overwhelms my eaters.
Besides the spices, I use celery, red onion, pinto or kidney beans, red pepper, tomatoes, tomato paste sometimes, carrots sometimes, green pepper sometimes.
I think chili is an art, far from a science, as you can tell.
This has been my standby for years. It's seriously hot, but no matter who I serve it to there's never any left over!
4 lbs lean, cheap beef (chuck or round)
1/4 cup peanut oil
3 good sized onions
4 cloves garlic
1 can chiles chipotles in adobo sauce (Ive only ever seen one size for these, its about 4 ounces)
1/4 cup chili powder
2 tablespoons cumin
1 tablespoon freshly ground black pepper
2 teaspoons salt
1 tablespoon cayenne pepper
2 or 3 cans dark red kidney beans (optional)
Also have on hand a bunch of fresh and/or pickled jalapeños (you might need them, and even if they dont end up in the chili theyre nice to have around).
Trim all fat off the beef and cut it into 1/2 cubes (this is the only hard part - if you dont have a VERY sharp knife it can take forever).
Heat the peanut oil in a large, heavy pot over high heat. Add the beef and stir occasionally until its all browned.
Meanwhile, roughly chop the onions and mince the garlic. When the beef is brown, add the onions and garlic, turn the heat down to medium, and cook a couple of minutes, stirring occasionally.
Chop the chipotles and stir them in along with all the adobo sauce.
Add the chili powder, cumin, black pepper, salt, and cayenne pepper, and stir everything together.
Reduce heat til its just high enough to keep things simmering. Cover the pot and cook until the beef is fork tender (about 2 hours). Peek under the lid and give things a stir every now and then. The beef and onions should give off enough juices to create the gravy and keep things from scorching, but if it seems too dry, add a small amount of liquid (beer, tomato puree, tap water, whatever youve got).
When the beef is done, stir in the beans if you want em.
Taste for seasoning. I sometimes add a little more chili powder and cumin at this point, a little more salt if it needs it, and more cayenne and/or chopped jalapeños if its not hot enough.
I make different chilis constantly, but this one gets constant raves as it has a different taste from most cumin and tomato based chilis. It's hearty but slightly tart from the oj and slightly smoky from the beer. The hardest part is getting all the ingredients prepared; the actual cooking is easy as pie. (Cribbed from the LA Times Food section.)
Pork & Tomatillo Chili
1 cup OJ
1 (12-ou) bottle dark beer
1 lb tomatillos, peeled and quartered
1 cup peanut oil
1 head garlic, peeled
2 lbs boneless pork, cut into 1/2" cubes
2 large onions, thinly sliced
2 lbs Roma tomatoes, chopped
3 jalapeno chiles, diced
1 tsp crushed hot red pepper, or to taste
1 bunch cilantro, leaves chopped
1 (1lb) can black beans with liquid
-Combine OJ, beer and tomatillos in large saucepan. Cook over med heat about 20 min.
-Heat peanut oil in large skillet. Add garlic cloves and cook 2 min. Stir in 1/4 of cubed pork and season to taste with salt and pepper. Brown on all sides, remove and add to tomatillos. Cook remaining pork in skillet. Remove pork and garlic, and add to tomatillos.
-Pour off all but 1/4 cup oil in skillet. Add onions and lightly brown. Add to tomatillo mixture.
-Mix in tomatoes, jalapeno chiles, crushed red pepper, and cilantro. Cover and cook over low heat 2 hrs. (Or in 350 deg oven for 2 hrs). Add beans. Cook, uncovered for 1/2 hr more. Adjust seasonings to taste.
Serve over rice, garnished with sliced avocado, sprigs of cilantro and Lime Sour Cream -- combine 1/2 cup sour cream with grated zest and juice of 1 lime.
I don't have a precise recipe, since I just sort of winged it when I made it: tomatillo-based green chili with black beans and pork. Browned some ground pork (finely diced would have been even better!), then sautéed in the fat left behind: diced onion and poblano pepper, minced garlic. When translucent, returned pork to the pot, added cooked black beans, cooked tomatillo purée (you could use a good bottled green salsa), seasoned with cocoa powder, Mexican oregano, ground cumin, beer, and roasted jalapeños. It was awesome.
re: GG Mora
re: Tongo Rad
Actually, this is why I asked, as my most successful chilis, all made with ground meat, have been cooked over a long time with chilis added at the beginning, middle & toward the end. The only time I've ever stewed pork chunks (in a green chili, actually), the meat came out like cubed rubber. But now that I think about it, it was probably just the wrong cut of pork to stew. So what my question really should be is this: would this cubed pork chili benefit from a long simmer, and if so, what's the cut of pork to use?