First Chili of the year #oldscoolkevmo #sororitychef #chili

Guys, I've got a chuck roast, and I'm making my first pot of chili for the fall. First thing I do is dice this up, and we get it browned off. I'm going to use a little bit of my red jalapeno chili oil. That goes down in a medium hot pan. Throw that meat right in there.

We're just going to let that start getting a nice little brown on it. Little bit of salt, fresh cracked pepper. That's the first seasoning, and we're going to season in layers during this process. So, I move that steak around. I want to get it nice and brown on all sides, and I'm going to go ahead and

remove it from the pan. Once we do that, we're going to throw in some bacon. I know this is not traditional, but just trust me. This chili is going to be delicious. Once the bacon starting to brown, I throw a few chunks of ham in there, too. This pork fat and porkiness is going to give this chili an amazing

flavor. So, I move some of that grease, throw in my garlic. I'm just going to cook that for a second. I don't want to burn it, then I add my onions, bell peppers, jalapenos. Give that a nice stir. Time to season again. More salt, a little bit more fresh cracked pepper. Now, we're going to go in with some

garlic powder, onion powder, little bit of oregano. I've got some cumin. I've also got some chili powder. That's the base. Finish it off with my chili seasoning. Just give that all a great big stir. Let those flavors kind of bloom. Add that steak back in there. I'm going to add a can of diced tomatoes, a can of

tomato sauce, add in some fire roasted green chilies. Start mixing that all up, add in a little bit of mustard, and some beef stock. Now, because we're using that chuck roast, we're just going to stir this all up and let it simmer all afternoon. It's going to have to go for about 3 hours.