Pat: Texas style chili is all about beef, but since Memphis is all about the pigs, we give our pot a little love by adding ground pork as well. The combination of the two meats is, well, paradise for a guy like me, and it gives this chili a robust flavor and satisfying depth. Plenty of garlic, pure ground chile powder, and a bottle of beer make this one kicking combination. We call for kidney beans, but you can use black beans instead. A dollop of sour cream helps cool the fire.
The spice tin or jar labeled “chili powder” is actually a blend of several spices, but pure ground chile powder is just that—one variety of dried chile that’s been dried, toasted, and ground. Pure ground chile powder delivers a sharper heat and more distinct flavor. They’re also bottled by the big spice companies, so they’re easy to find. We like ground New Mexico, or ancho, chiles (they taste a bit like raisins and chocolate), and pure ground chipotle (which is very smoky). The variety you choose for this chili isn’t terribly important; experiment and find a variety that you like best.
