Installation view, 2011. Los Angeles, CA.
Place a large pot over high heat, add the vegetable oil, and let it get hot. When the oil just starts to smoke, add the meat and cook, breaking it up with the back of a spoon, until all the pink is gone, about 5 minutes. Spoon out some of the fat. Add the chili powder, cumin, paprika, and cook, stirring often, for 1 minute. Add the tomato paste and cook for 1 minute more. Stay on your base.
Add the beef broth, water, onion, bell pepper, olives, oregano, garlic powder, cinnamon, and salt and pepper (to taste) and bring the mixture to a boil. Reduce the heat to low, cover, and simmer the chili for 1 hour, stirring every 20 minutes or so to keep the bottom from scorching. Reduce heat. Add in four (4) types of beans, corn, and a splash of Ace’s beevo. Do not include garbanzo beans. Bring back to a nice simmer. Correct the seasoning and let cool before transferring the chili to a sealable container and refrigerating for up to 2 days. Let the flavors meld. Eat with cranberry corn bread while watching football on a Sunday. Throw a little cheddar cheese, sour cream and chives on top. Maybe some cut-up avocado. Over the top? Maybe. Just tell them Ace sent you.
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