World's Best Chili

At first, this recipe was kind-of a joke, but then it turned out to be the best chili I've ever had, and it won my company's annual chili cook-off. I jokingly named it "Nine Time National Chili Champion" so that in the unlikely event I won, my chili would be announced with that name. It was truly a glorious moment in my life.

It is worth saying that this recipe did not start as a chili recipe though. My friend made this recipe for a group gathering and it was technically a stew, without beans. However, the flavor was so good, and the texture was close enough, that I decided to tweak the recipe a little and make it a chili. Here is the link to original recipe by Recipezazz.

World's Best Chili

Time cook: 4 hrs (with overnight marinade)

Download the recipe card here so you don't have to screenshot

Ingredients

• 4 pounds baby back pork ribs (or 2 full racks)

• 1/2 cup barbecue sauce

• 1/3 cup teriyaki sauce

• 1 1/2 tablespoon mustard

• 1 tablespoon chili-garlic sauce (Asian style)

• 1 cup dry sherry (divided, 3/4 cup for marinade, 1/4 cup for sauce)

• 1 can crushed tomato (14 ounce)

• 1 teaspoon olive oil

• 1 tablespoon brown sugar

• 2 tablespoons butter

• 8 ounces white button mushrooms (small)

• 1 medium yellow onion, chopped

• 2 teaspoons paprika

• 1 teaspoon thyme

• 1/2 teaspoon ground mustard

• 1/2 teaspoon ground savory

• 4 cloves garlic (chopped)

• 1/3 teaspoon ground ginger

• 1/2 cup beef stock, or water

• 1 medium red bell pepper (chopped)

• 2 14 oz cans of beans of your choice (I prefer black beans)

Directions:

1. Combine barbecue sauce, teriyaki sauce, mustard, Asian Chili Garlic Sauce, and 3/4 cup sherry in a large bowl. Add pork ribs and mix well. Cover and refrigerate over night.

2. Drain meat, reserving marinade.

3. Place tomato sauce and marinade in a large, heavy pot over medium high heat and bring to a boil, then reduce heat and let simmer.

4. Heat oil in large skillet.

5. Brown meat on both sides, sprinkling brown sugar over meat while it is browning.

6. Remove meat and add to sauce.

7. In same skillet, melt butter and add mushrooms and onion. Cook until onion begins to caramelize.

8. Remove and add to meat and sauce.

9. Add smoked paprika, savory, thyme, garlic, ginger, stock, and remaining 1/4 cup sherry to the pot.

10. Stir well, cover, and simmer for 3 hours.

11. Check pot every 30 minutes, skim excess fat, and stir well.

12. Remove meat from pot. Remove bones and discard.

13. Return meat to pot, and add the chopped bell pepper. Drain and add the beans, then simmer for an additional 30 minutes.