Martak's Famous Chili
recipe has been in the family of Michael Martak for many years.
It has undergone many tweeks and adjustments over the years to yield
the recipe that won our first ever giveaway here at Famous Chili
Recipes. If you like a chili recipe with a bit of heat and a
whole lot of flavor, this one's for you. Enjoy!
Congratulations to Michael!
+ One large yellow onion, chopped
+ 1 green bell pepper, seeded and chopped
+ 1-2 Jalapeno peppers, finely chopped (keep seeds)
+ 1 habanero pepper, minced (keep seeds)
+ 1 poblano (pasillo) pepper, seeded and finely chopped
+ 2 tbsp olive oil
+ 2/3 lb. grass fed ground beef
+ 2/3 lb. ground buffalo
+ 1 large can (22 oz.) of whole peeled tomatoes
+ 1 medium can (10 oz) of tomato sauce
+ 1 can of kidney beans, drained
+ 1 can of black beans, drained
+ 1 bottle of dark beer or IPA
+ 1-3 tbsp chili powder, to taste
+ salt to taste
Sharp cheddar cheese, sour cream, fresh cilantro, lime, or hot
sauce. Eat alone or with tortillas.
About the Ingredients:
The more fresh peppers you have, the less chili powder you have to
use. I like to be able to taste the subtle flavors of the
individual varieties of pepper in my chili. Still, you should use
at least 1 tbsp or so of chili powder, or it just isn't chili and
doesn't have that old-fashioned flavor. But too much chili powder
and you kill the taste of everything else. Even within a single
variety of pepper, there is a large variation of spiciness. Making
chili is not for wimps! Taste (if you can stand the heat) the flesh
and seeds of each pepper you put into your chili. If it's getting
too warm, don't be afraid to throw out half (or more) of your
habanero, or skip the jalapenos altogether. Bear in mind that it is
going to dilute significantly when you add the other ingredients.
The above is a "medium spicy" temperature. Also: beer doesn't
belong in cans or clear bottles! The better the beer, the better
In a large pot, saute the onions and peppers in the olive oil until
soft. Add the beef and buffalo, stirring until brown. Add the
tomatoes, beans, tomato sauce, and beer (I pour the beer in the
tomato sauce can to "rinse it out" into the chili). Simmer for 1
hour, stirring occasionally and breaking up the tomatoes with a
spoon. Slowly stir in the chili powder and salt to taste.