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.

Also, today it was rather cool outside, and I was feeling down and needed comfort food, so it was prime time for chili.  It made the whole house smell yummy.

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.

5 thoughts on “Chili

  1. […] ma vie en food cooking, canning & csa-ing Skip to content Homeabout ma vie en foodcooking indexcanning inventorycsa inventory ← Chili […]

  2. […] 25 quarts (it probably would have been 27, but we used about 2 quarts worth of the tomatoes to make chili that afternoon.  The recipe below calls for only a half bushel (which yields 10-12 quarts) because […]

  3. […] to) oil for all sorts of things – refried beans, braised venison, braised kale,  marinara sauce, chili.  It adds a ton of flavor and it keeps in the fridge for a long time.  So if you’ve just been […]

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