4 pounds boneless beef chuck or round steak, 1/4 to 1/2 inch cubes*
8 tablespoons
extra virgin olive oil
1/2 pound Spanish chorizo sausage, sliced 1/4 inch thick
1/4 pound
bacon, chopped
6 tablespoons medium-hot chili powder
2 tablespoons paprika
1 teaspoon beef bouillon granules
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 large onions, chopped
8 large garlic cloves, crushed
1/2 green pepper, diced
1 chopped celery stalk
1 jalapeno pepper, split and de-seeded
1 tablespoon Frank Davis Beef Seasoning
3 tablespoons ground cumin
1/2 teaspoon red pepper
1 teaspoon black pepper
2 teaspoon kosher or sea salt
3 large bay leaves
3 (1-pound) cans Rotels or Italian plum tomatoes, drained and chopped
24 ounces Mexican beer (Dos Equis)
5 cups water, as needed
3 tablespoons masa, mixed with 3 tablespoons water before adding to chili
4 cups cooked long grain rice
1 cup shredded cheddar
1 cup sour cream
1 medium avocado, chopped

Cook and stir half of the beef at a time in the extra virgin olive oil in a Dutch oven over medium heat until the beef turns a light brown. Then. . .

From this point on, stir in all the remaining ingredients, except sour cream, cheddar cheese, and avocado, one ingredient at a time.

All that's left to do, then, is heat the newly-concocted chili until it boils up around the edge of the pot. . .then immediately reduce the fire under the pot, cover it with a tight-fitting lid, and simmer the mixture for exactly 1 hour, stirring occasionally so that the chili against the bottom of the pot doesn't stick and burn.

After the elapsed time, however, uncover the Dutch oven and simmer the chili for yet another hour, stirring occasionally until the mixture thickens.

When you're ready to eat, remove the bay leaves, serve a big ol' bowl of it alone or over rice and top off with sour cream, cheddar cheese and chopped avocado.

Oh and everyone will tell you that it would be an unforgivable mortal sin to eat this chili without a big ol' wedge of Real, Old-Timey Black Skillet Cornbread!

Chef's Notes:

1. If you'd rather use ground beef in your chili, don't just buy common, meat case 'ground meat.' Have your butcher special 'chili grind' it for you through the coarseplate.

2. New Orleans-style Chili con carne is prepared almost identically to the common style chili of Texas, but presented rather differently because it's often times served over rice. Get this, though: Unlike traditionally prepared Asian rice, the long grain white rice used in N'Awlins chili is left marginally undercooked, creating a slightly more solid and fibrous texture. It is also used as a cheap and simple way to 'pad out' or 'stretch' the dish with low cost ingredients, similar to the traditional use of beans.