“This is my favorite chili, adapted from the River Run Cookbook. River Run is a wonderfully quirky restaurant in Vermont that I had the good fortune to visit many years ago. I didn't make many changes, but did reduce the recipe so that it would fit in my 6 quart dutch oven. You can serve this the day you make it, but it is better if you let it sit overnight.”
24hrs 40mins

Ingredients Nutrition


  1. Preheat the oven to 300 degrees F.
  2. Brown the ground beef in a six-quart dutch oven over medium heat. If your beef is very lean, you may need to use a few tablespoons of oil. Remove browned beef with a slotted spoon and set aside.
  3. Brown the cubed pork in batches in the drippings from the beef. Be sure to allow enough space between the cubes so that they brown instead of steam. Remove each batch of browned pork to the same dish as the beef as you go.
  4. Once the last batch of pork has been removed, saute the onion and pepper in the drippings. If there is too much fat, drain some off so that a there is still about a tablespoon. Stir the onion and pepper until softened, about seven minutes. Stir in the garlic until it releases a scent. Add the chili powder, cumin and oregano and stir until the vegetables are evenly coated.
  5. Pour in the beer and deglaze the pan. Add the meats back to the pot, along with the stock, tomatoes and tomato paste. Stir well to combine.
  6. SLOWLY bring the mixture just to the boil. Do not let it boil hard. Put the pot in the oven and cook slowly for three hours. Add the beans (drained and rinsed) and return to the oven for 30 minutes.
  7. Cool the chili and refrigerate it overnight. The next day, skim the fat off the top and discard. Stir in the masa harina and reheat on the stovetop over medium-low heat.
  8. Serve topped with shredded cheddar cheese, sour cream and or minced onion and jalapeno with a side of corn bread.

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