August 22, 2011 by Sara Kreidler
Last week I had a layover in Phoenix on my way to Vegas. I was starving and passed by a fast food place that had an advertisement for chili. I wanted the chili. I needed the chili. But I couldn’t miss my flight, so I by passed the chili and headed for my gate. Since then, I’ve been craving chili.
The following recipe makes an enormous pot of chili. We made a huge batch and froze about half of it. If you don’t have a large enough pot (or freezer, or appetite) you can very easily cut the recipe in half.
- 3 tablespoons olive oil
- 2 onions, diced
- 4 cloves of garlic, diced
- 2 pounds hot Italian sausage, casings removed
- 2 pounds (grass fed) ground beef
- 2 jalapenos, diced
- 1 green bell pepper, diced
- 2 quarts of diced tomatoes with their juices
- 2 – 15 oz cans of black beans, drained and rinsed
- 2 – 15 oz cans of kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon cumin
- Salt and pepper
- 2 whole dried chiles (we use chiles de arbol)
- 2 tablespoons tomato paste
- 2 teaspoons hot sauce (we use Cholula brand chipotle hot sauce)
- Grated cheddar cheese (optional)
- Sour cream (optional)
- Corn bread (optional)
- Tortilla chips (optional)
- Heat the olive oil over medium high flame in a very large dutch oven.
- Add the onions and garlic and cook until soft.
- Add the sausage and use a meat beater or other kitchen utensil (such as a sturdy spoon) to break the sausage into small pieces. Cook until sausage is almost cooked through, about 5 minutes.
- Add the beef, break up using a kitchen utensil, and cook until almost, cooked through, about 4 minutes.
- Add jalapenos and bell pepper and cook for 3-4 minutes.
- Add tomatoes, black beans and kidney beans and mix well to combine.
- Season with chili powder, cumin, salt and pepper, and bring pot to a simmer. Reduce heat to medium low, add tomato paste and simmer for about 1 hour, stirring frequently. About 10 minutes before serving, add hot sauce and stir well.
- Serve with grated cheese, sour cream, corn bread and/or tortilla chips.
- We used grass fed beef, which is very lean and has great flavor. I highly recommend that you use grass fed ground beef if possible, but if not, lean ground beef (90/10) will work fine. The sausage releases a lot of fat and oil, so I do recommend using lean ground beef so that your chili isn’t swimming in grease.