Kit Anderson’s Bad Attitude Chili Con Carne

There are certain dishes that etch themselves into your culinary memory, not just for their exceptional taste, but for the stories they carry. Kit Anderson’s Bad Attitude Chili Con Carne is one such dish for me. I remember discovering it years ago on a passionate online forum dedicated to all things chili, back when “chile-heads” were a distinct and vocal community. Kit, with his unapologetic approach to chili purity (no beans, naturally), shared this recipe, and it was unlike anything I’d ever encountered. The initial reaction from some was skepticism – the inclusion of chocolate and bourbon certainly raised eyebrows. But my curiosity, always a dangerous trait in the kitchen, was piqued. The first bite was revelatory: a deep, complex, and intensely flavorful chili that redefined what I thought chili could be. It has a boldness, a “bad attitude” as the name suggests, that commands respect and rewards the adventurous palate.

Recipe Overview

• Prep Time: Approximately 30-45 minutes (depending on chili roasting)
• Cook Time: 1 hour 45 minutes
• Total Time: Approximately 2 hours 15 minutes to 2 hours 30 minutes
• Servings: 8
• Yield: Enough for a hearty meal for 8 people
• Dietary Type: Gluten-Free (ensure beer is gluten-free if needed), Dairy-Free (when served without dairy)

Ingredients

This chili isn’t about cutting corners; it’s about embracing bold flavors. Kit emphasizes quality where it counts, and you’ll see why as you gather these ingredients.

• 2 lbs pork roast, cut into 1-inch pieces
• 2 lbs cheap ground beef (the fat is essential here; this is not a diet dish!)
• ½ cup good chili powder (don’t skimp – supermarket brands can be disappointingly bland)
• 1 huge onion, roughly chopped
• 1 head garlic, minced
• 8 New Mexico green chilies, roasted, peeled, seeded, and chopped (this step is crucial for depth of flavor)
• 1 tablespoon hot Hungarian paprika (yes, paprika is a chile!)
• 1 tablespoon ground cumin
• 4 beef bouillon cubes
• 1 (28 ounce) can crushed tomatoes (don’t worry, their presence is subtle and adds essential moisture and body)
• 1 (12 ounce) bottle amber Mexican beer (Dos Equis, Noche Buena, or even an Oktoberfest beer will work beautifully)
• ¼ cup Bourbon (this adds an unexpected layer of complexity and warmth)
• 2 ounces baker’s bittersweet chocolate squares (trust the process – this is not as strange as it sounds and adds incredible richness)
• Salt, to taste

Equipment Needed

• A large, heavy-bottomed pot or Dutch oven (cast iron is highly recommended for even heating and retention)
• A skillet for sautéing
• A knife and cutting board
• Measuring cups and spoons
• A peeler and knife for preparing chilies (if roasting your own)

Instructions

The method for Kit Anderson’s Bad Attitude Chili is straightforward, yet the result is anything but. The key is patience and allowing the flavors to meld.

1. Sauté the Aromatics and Spices: In your large, heavy-bottomed pot or Dutch oven, heat a bit of oil or some of the rendered fat from the beef (if you’ve browned it separately first). Add 1/4 of the minced garlic and 1/4 of the chopped onion. Sauté over medium heat until they become translucent, about 5-7 minutes.
2. Brown the First Batch of Meat: Add 1/4 of the pork roast pieces and 1/4 of the ground beef to the pot with the onions and garlic. Stir in 1/4 of the chili powder. Continue to cook, stirring and breaking up the ground beef, until it is well-browned. As the meat cooks, season it generously with salt.
3. Transfer and Repeat: Using a slotted spoon, transfer the browned meat and aromatics from the pot into a separate bowl or your chili pot (if you have one designated for this purpose). Repeat steps 1 and 2 with the remaining garlic, onion, pork roast, ground beef, and chili powder, salting the meat as it cooks. Add each batch to your chili pot. This multi-stage browning ensures maximum flavor development.
4. Combine and Simmer: Once all the meat and aromatics are in your chili pot, add the roasted, peeled, seeded, and chopped New Mexico green chilies, the hot Hungarian paprika, and the ground cumin. Stir to combine.
5. Add Liquids and Flavor Enhancers: Crumble the beef bouillon cubes into the pot. Pour in the crushed tomatoes and the amber Mexican beer. Stir everything together thoroughly.
6. The Secret Ingredients: Add the Bourbon and the baker’s bittersweet chocolate squares. Stir until the chocolate has melted and is fully incorporated into the chili.
7. Simmer to Perfection: Bring the chili to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 1 hour. Stir occasionally to prevent sticking. The aroma will begin to deepen and become incredibly inviting.
8. Continue Simmering: After the first hour, continue to simmer the chili for another 45 minutes, or until the pork is tender and the flavors have melded beautifully. Stir occasionally.
9. Adjust Seasoning: Taste the chili and add salt as needed. Remember that the bouillon and the beer already contain sodium, so taste before adding too much.

As in any recipe, the amount of ingredients is variable. Kit himself notes that you can add more of anything you want, especially chilies, to suit your personal preference.

Expert Tips & Tricks

• Roasting Your Own Chilies: While store-bought canned green chilies can be a shortcut, roasting your own New Mexico green chilies truly elevates this dish. Charring them directly over a flame or under a broiler until the skins are blackened, then steaming them in a covered bowl before peeling and seeding, imparts a smoky, complex flavor that canned versions can’t replicate.
• The “Cheap” Ground Beef: Kit’s inclusion of “cheap ground beef” is a chef’s nod to flavor. Higher fat content in beef renders down during slow cooking, adding richness and body to the chili that leaner cuts simply can’t achieve. Don’t shy away from it; it’s a deliberate choice for superior texture and taste.
• Don’t Fear the Chocolate and Bourbon: These are not just novel additions; they are crucial flavor builders. The bittersweet chocolate adds a velvety depth and a subtle earthy note that complements the chilies and meat. The bourbon contributes a sophisticated warmth and a hint of oaky complexity. They meld into the chili, creating a harmonious, layered flavor profile that is greater than the sum of its parts.
• Cast Iron is Your Friend: If you have a cast iron pot or Dutch oven, use it! Its ability to retain and distribute heat evenly is unparalleled, ensuring your chili simmers gently and consistently, preventing hot spots and scorching.

Serving & Storage Suggestions

This chili is best served piping hot. Offer generous dollops of sour cream and a sprinkle of shredded cheese on top. Some folks enjoy a side of cornbread to soak up the rich sauce. Leftovers are a treasure! Store the chili in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to deepen and meld, making it even better on the second day. To reheat, gently warm it on the stovetop over low heat, stirring occasionally, or microwave individual portions. For longer storage, this chili freezes beautifully for up to 3 months.

Nutritional Information

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	537 kcal
Calories from Fat	222 kcal
Total Fat	24.8 g	38%
Saturated Fat	9 g	45%
Cholesterol	148.7 mg	49%
Sodium	755 mg	31%
Total Carbohydrate	21.4 g	7%
Dietary Fiber	5.5 g	21%
Sugars	7.6 g	30%
Protein	50.1 g	100%

Note: Nutritional values are estimates and can vary based on specific ingredient brands and fat content.

Variations & Substitutions

While Kit’s recipe is masterful as is, here are a few thoughts for those who might want to explore:

• Heat Level: If you find the chili too spicy, you can reduce the number of New Mexico green chilies or omit the hot Hungarian paprika. For an even milder version, use a mild paprika. Conversely, for more heat, consider adding a few chopped jalapeños or a pinch of cayenne pepper.
• Meat: While pork and beef are classic, some have experimented with a mix of beef and lamb for a richer, gamier flavor.
• Beer: Any amber or dark lager will work. If you prefer not to use beer, a robust beef broth can be substituted, though it will alter the flavor profile slightly.

FAQs

Q: Why no beans in this chili?
A: This is a classic Texas-style chili, which traditionally omits beans to focus on the pure flavor of meat, chilies, and spices.

Q: Is the chocolate essential?
A: Yes, the baker’s bittersweet chocolate is a key ingredient for adding depth and richness to the chili’s complex flavor profile.

Q: Can I make this chili ahead of time?
A: Absolutely! Chili often tastes even better the next day after the flavors have had more time to meld.

Q: How do I roast the New Mexico green chilies?
A: You can char them directly over a gas flame, under a broiler, or on a hot grill until the skins are blackened. Place them in a bowl, cover tightly, and let them steam for about 10-15 minutes before peeling, seeding, and chopping.

Q: What kind of chili powder is best?
A: Kit emphasizes using a “good chili powder.” This typically refers to a high-quality, pure chili powder made from ground dried chilies, rather than a pre-mixed blend that often contains fillers like flour and other spices.

Final Thoughts

Kit Anderson’s Bad Attitude Chili Con Carne is more than just a recipe; it’s an experience. It’s a testament to bold, unapologetic flavor and a reminder that sometimes, the most unexpected ingredients create the most memorable dishes. Don’t let the “bad attitude” name intimidate you; embrace the complexity and the sheer deliciousness that awaits. This chili is a conversation starter, a crowd-pleaser, and a dish that will undoubtedly leave a lasting impression. Serve it with pride, savor every spoonful, and prepare for accolades.