How to make Mess Hall chef John Messbarger’s hearty, beer-infused chili

At Mess Hall, the UK-style pub food counter at 2nd Shift Brewing (1601 Sublette), chef John Messbarger has developed a following for his hearty comfort fare. Chili is one of his most popular offerings, especially as the weather cools, and he’s been thrilled by all of the ways that his guests have found to use it. From chili fries to mixing it with pub cheese for a delectable queso dip, Messbarger is impressed with the creativity that people have shown; in fact, its versatility and ability to be adapted to one’s preferences are two of the things he loves so much about chili.

In that spirit, he invites home cooks to play around with this recipe. (His suggested first step: Open a can of stout, and consume while preparing.) Add ingredients, substitute different meats, and alter spice levels according to your heat tolerance to make it your own. Or simply make it as listed for what he describes as the quintessential chili of the season. 

Recipe: John Messbarger’s Chili

Makes about 2 gallons

Ingredients:

• ½ cup tallow or oil
• 2 pounds ground beef
• 1 pound ground pork
• 8 cups onion, separated 
• 4 Tbsp chili powder*
• ¼ cup roasted coriander
• ½ cup paprika
• ¼ cup cumin
• ¼ cup garlic powder
• ¼ cup onion powder
• ¼ cup black pepper
• 2 Tbsp Calabrian chili puree
• 8 cups diced red peppers with liquid
• 4 whole ancho chiles 
• 1 Tbsp honey
• ¼ cup maple syrup
• 2 (16oz) cans 2nd shift Monte Carlo
• ½ cup apple cider vinegar 
• ¼ cup raw sugar
• 1 Tbsp cocoa nibs or ½ Tbsp cocoa powder
• ¼ cup molasses 
• 3 Tbsp chalula 
• 2 (28 oz) cans red gold tomato with green chilies 
• ¼ cup Tabasco 
• ¼ cup Worcestershire
• 1 cup brewed coffee
• 2 pounds dark kidney beans
• 2 pounds black beans
• 2 pounds Kashmiri rajma or small red bean
• 5 qt (20 cups) beef stock

Directions

1. Heat tallow with ancho chile.
2. Remove ancho chile, and fine chop or blend and put back in with onion.
3. Sweat 4 cups of onions.
4. In separate bowl, mix beef and pork with a 28-ounce can of tomatoes with green chile, and season with salt. Turn heat on high, add meat, and brown. (You will need to let liquid cook out)
5. Add garlic.
6. Reduce heat to medium.
7. Add seasoning. Stir constantly, and let cook until the seasoning has a strong aroma (about 5-10 minutes).
8. Add all liquid except stock (including pepper liquid from strained-off roasted peppers).
9. Deglaze and scrape bottom well; let reduce by about 1/4 (20-30 minutes).
10. Add canned tomato and bring to boil.
11. Add beans.
12. Add 4 qt (16 cups) stock and bring to boil.
13. Taste, and adjust.
14. Add another quart (4 cups) stock after beans drink up about an inch of liquid.
15. Add remaining onions.
16. Let simmer until beans are cooked through (about 5-6 hours unless beans are pre-soaked)—or cover with foil and bake in a 200-degree oven for 6-8 hours. 
17. Add stock as needed to desired thickness.
18. Add peppers, and adjust seasoning to taste.

Chili Mix

If you prefer to make your own chili mix, then use these ingredients:

• 1 Tbsp chimayo powder
• 1 Tbsp rasmapati powder
• 1.5 tsp pequin powder
• 1 tsp Thai chili powder 
• ½  Tbsp Kashmiri powder 
• ½ Tbsp Aleppo pepper

Notes:

• Soaking beans the night before reduces cook time but also flavor.
• The pork and beef in the recipe refer to ground meat, but diced meat also works if you want a more steakhouse-style chili.
• Mixing the ground meat and canned tomatoes will keep the ground meat from clumping. If not using tomatoes, mix with 1 quart (4 cups) stock. If using diced meat, this is not necessary; just season and brown.

*When stirring the seasoning, the toasting will release the flavor, so a lower heat is safest.

*Special thanks to Kevin Malone for the tip to undercook the onions. Splitting the onions into different cooking times lends to a nice texture and flavor variation.

*This recipe can be made vegetarian by eliminating Worcestershire and replace the beef stock with veggie stock as well as replacing ground meat with diced pumpkin