Recipe courtesy of Harry Weiner

Harry's Chili

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1/4 C extra virgin olive oil

1/4 C good balsamic vinegar

3 different onions (red, yellow, sweet, etc.), roughly chopped

3 different bell peppers (green, red, yellow), roughly chopped

4 different chilis (green, jalapeno, etc.), seeds left in or removed, depending on taste, and finely chopped

1 head of garlic, peeled and smashed

1 1/2 lbs cubed, lean beef

1 1/2 lbs ground, lean pork

1/2 to 2 tablespoons (same for each, but amount depends on tolerance for spice):

- chili powder

- cayenne pepper

- paprika

- ground cumin (x2)

- white pepper

- black pepper

- cinnamon


1 bottle tasty red wine

1 dark beer

15-20 mixed, large, ripe tomatoes (beef, roma, vine, etc.), roughly chopped

1/2 C dark molasses

1/4 C honey

1/2 C maize or corn flour

Heaping handful of chopped cilantro

Corn tortilla chips

Topping for each bowl:

- small handful of shredded extra sharp cheddar cheese

- heaping Tbsp of diced, ripe avocado

- dollop of sour cream

- sprinkle of chopped scallion

- pinch of finely chopped cilantro


  1. In a large pot or cast-iron kettle, over medium-high heat, saute the first eight ingredients and all of the spices and a sprinkling of salt until the onions, garlic, and peppers are soft and the meat is just browned. 
  2. Add the tomatoes, wine, beer, molasses, and honey. Bring to a boil, then reduce heat and simmer uncovered for 1 1/2 to 2 hours, or until total liquid volume has decreased by about 20%, stirring frequently (IMPORTANT TO STIR FREQUENTLY!). 
  3. Add the cilantro, flour, and some more salt and some freshly ground black pepper, stirring to thicken and distribute evenly. Simmer for another 20 minutes. 
  4. Ladle into bowls, top with the prescribed topping, and serve with plenty of tortilla chips.