No beans, medium-hot, cookoff-style. Makes about 10–12 generous servings.

Ingredients

• 3 lb 80/20 ground beef
• 1 lb ground pork
• 1 large yellow onion, finely diced
• 1 jalapeño, seeded and finely diced
• 5 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dark beer
• 3½ cups beef stock, divided
• 1 tbsp Worcestershire sauce
• 1 tsp apple cider vinegar, plus more to finish
• Neutral oil, only if needed
• Salt, only if needed after simmering

Dried-chile option

• 3 dried ancho chiles
• 2 dried guajillo chiles
• 1 dried pasilla chile
• 2 dried chiles de árbol
• 1½ cups beef stock, taken from the amount above
• 1 chipotle pepper in adobo, optional

Use any combination of dried ancho, guajillo, New Mexico, or pasilla chiles. If those are hard to find, use the grocery-store option below.

Grocery-store chile option

• 4 tbsp regular chili powder
• 1 chipotle pepper in adobo, optional

Sibley’s seasoning

• 2 tbsp Sibley’s Cajun Heritage #1 or to taste
• 2 tbsp Sibley’s Smokehouse Rub or to taste
• 1½ tbsp Sibley’s Bayou Fire, stirred in at the end
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne

Directions

1. Make the dried-chile sauce, if using. Toast the dried chiles in a dry skillet for 20–30 seconds per side, just until fragrant. Don’t scorch them. Cover with 1½ cups hot beef stock and soak for 20 minutes. Blend the chiles with their soaking liquid and the chipotle, if using, until smooth. Strain for a smoother texture.

2. Smoke and brown the meat (smoke is optional). For a smoky version, shape the beef and pork into 1-inch-thick patties or slabs. Smoke at 225–250°F over oak or pecan until the center reaches 160°F on a food thermometer. If skipping the smoker, brown the beef and pork directly in the pot in batches, breaking them into small, hearty crumbles. Let the meat develop browned edges. Drain excess fat, leaving about 2 tablespoons in the pot.

3. Cook the vegetables. Add the onion and jalapeño. Cook until softened, about 5 minutes. Add the garlic and tomato paste; cook for 1 minute.

4. Bloom the supporting spices. Stir in the cumin, smoked paprika, and cayenne for about 30 seconds. If using the grocery-store option, add the chili powder now too.

5. Build the chili. Pour in the beer and scrape up the browned bits. Add the chile sauce, if using; Worcestershire; vinegar; browned meat; and the remaining 2 cups beef stock. Stir in the Cajun Heritage #1 and Smokehouse Rub once the liquid is in the pot so the rub’s sugar doesn’t scorch.

6. Simmer uncovered over low heat for 1½–2 hours, stirring occasionally. Keep it at a gentle simmer. Add stock a little at a time if it gets thicker than you want.

7. Finish with Bayou Fire. Stir in the Bayou Fire, then taste for salt, heat, and acidity. Add more vinegar if it needs a lift. Let it rest for a few minutes before judging the heat; it builds as the chili sits.