Every year I post this recipe for the Super Bowl. But this year, we decided to go one step further and make it on camera for you. Drool on your keyboard at all the hot, meaty, food porn you are about to witness herein. Roth’s scallion chopping game is not to be denied. We added a guest meat to the recipe this time around, namely a pound or two of cubed pork shoulder. But if you’re in a pinch, the base recipe with ground meat will still treat you well. Bon apetit.

FOR THE CHILI:

2 pounds ground beef or chicken, at least 20% fat
1 onion, chopped
4 cloves garlic, chopped
1 shallot, chopped (ANNUAL NOTE: Shallots are the things that make restaurant food taste like restaurant food.)
1 jalapeno, chopped
1 large can crushed tomatoes
1 small can tomato paste
1 can tall red kidney beans, drained
1 can corn, drained
1 can beer
1 can chicken broth
1 tsp liquid smoke
1 tsp sugar
1 tbsp fennel seed
2 tbsp cumin (add more at end if necessary)
2 tbsp chili powder (add more at end if necessary)
1/4 cup white vinegar
Salt & Pepper to taste
Ashes from a joint (optional)
Lotta Frank’s Hot Sauce
2 glugs olive oil

FOR THE SIDES:
Shredded cheese
Tortilla chips
Sour cream
Frank’s hot sauce
1 bunch scallions, chopped
Beer

Put a big pot on the stove on medium. Pour in the oil. When it’s hot, toss in the onions, garlic, jalapeno, and shallots and stir them around until soft. Toss in the ground meat. Salt and pepper the ground meat in the pot. Sautee the meat until it’s good and brown. Add the tomatoes, beans, corn, beer, broth, liquid smoke, sugar, cumin, chili powder, fennel seed, joint ashes, vinegar, and Frank’s. Bring it to a simmer. Half cover the pot and leave it on low medium heat for 3-4 hours, stirring occasionally and always tasting. The liquid in the pot should reduce into a nice, thick stew. Dip in a chip to see if the chili sticks to it. If it does, it’s ready to serve.