Award Winning Chili
This recipe is 100% my husbands. He used to work at a company that specialized in cookbooks and kitchen supplies, so understandably the chili cook-off got a bit intense. This is his recipe that won the chili cook-off year after year! This is easily the most ingredients in a single recipe that I have ever made, but this recipe has never let us down!
This was also one of the first recipes where we learned to make-ahead! It makes such a large batch that we previously almost never made it. Now we freeze or freeze-dry the leftovers and they’re just as tasty as the fresh pot of chili!
And don’t forget, chili’s best friend is a big slice of homemade cornbread (the chili might be my husband’s but the cornbread is mine)!
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Award-Winning Chili
Equipment
- Large stock pot
Ingredients
- 2 lb ground beef chuck
- 1 lb bulk ground italian sausage
- 3 15 oz cans chili beans drained – pinto, black beans, red beans, your preference
- 1 15 oz can chili beans in spicy sauce with sauce – such as black beans with jalapeno
- 2 28 oz cans diced tomatoes with juice
- 1 6 oz can tomato paste
- 1 large yellow onion chopped
- 3 stalks celery chopped
- 1 green bell pepper seeded and chopped
- 1 red bell pepper seeded and chopped
- 2 green chili peppers (jalapeno or hatch preferred)
- 1 Tbsp bacon cooked and crumbled
- 4 cubes beef bouillon
- ½ cup beer Shiner Bock preferred
- 4 Tbsp chili powder
- 1 Tbsp Worcestershire sauce
- 1 Tbsp minced garlic
- 1 Tbsp dried oregano
- 2 tsp ground cumin
- 2 tsp hot pepper sauce (e.g. Tabasco, Cholula, Texas Pete)
- 1 tsp dried basil
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp sugar
Optional toppings
- sour cream
- cheddar cheese shredded
- corn chips e.g. Frito's
- green onion diced
Instructions
- Heat a large stock pot over medium-high heat. Crumble ground chuck and sausage into the hot pan and cook until evenly browned. Drain
- Pour in canned goods (chili beans, spicy chili beans, diced tomatoes, and tomato paste). Heat through.
- Add the vegetables (onion, celery, bell peppers, chili peppers), bacon, bouillon, and beer. Heat through.
- Add seasonings (chili powder, worcestershire, garlic, oregano, cumin, hot sauce, basil, salt, pepper, cayenne, paprika, and sugar). Stir to blend. Cover and simmer over low heat for at least 2 hours. Stirring occasionally.
- After two hours taste, adjust salt, pepper, and chili powder if necessary.
- The longer the chili simmers, the more developed the flavors will be. Remove from heat and server, or refrigerate/freeze for a later date.
- Serve with desired toppings.
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2 Comments
Maria Almli
Looks delicious! How spicy would you say it is Angela?
Angela
Hi Maria! I would say that this is moderately to mildly spicy. I have a fairly mild/low spice tolerance and I don’t have an issue with this chili. However there can be variance depending on the hot sauce or chili peppers that you use.
If you’re concerned about heat, I would recommend adjusting the amount of cayenne, or being careful with your selection of chili peppers or hot sauce.
If it does end up being a bit too spicy for comfort it can be made more manageable with some sour cream and cheddar cheese as toppings (which is my personal favorite)