I think chili is one of those recipes that everyone makes the best. My husband and I constantly fight over whose chili is better though he maintains his mother’s and his Grandmother’s still reign supreme. We were going to have a Chili Throw Down but I think that might be bad for our marriage…
I, of course, am SURE- beyond a shadow of a doubt- that my chili recipe is the bomb.
There are a few key players in this epic bowl of chili:
First, the beer.
Very instrumental to the rich flavors. I used a Troegs IPA. But I also like a dark lager in chili- whatever floats your boat- just make sure it’s a beer you’d love to drink.
If you’ve never used chili peppers in adobo, you might want to make them a new shelf staple. These are awesome in my chili recipe, of course, but they are also great in homemade BBQ sauce, pulled pork, and taco meat.
And last but not least, this unassuming little can of tomatoes and green chilies. They add a little extra sweet heat that isn’t too overpowering.
So here it is. My own chili recipe concoction. It’s a mix of ingredients and inspiration from many different chili recipes I’ve tried, including my MIL’s, FIL’s, husbands Grandmother, and even a bit of influence from Katie Lee
Joel whose cookbook I adore.
The Only Chili Recipe You’ll Ever Need:
1/4 cup olive oil
1 large yellow onion, diced
1 medium shallot, diced
7 cloves of garlic, minced
2 green bell peppers, diced
1 seranno chile pepper, diced with seeds
1 lb. ground sirloin
1 lb. chorizo sausage (if you can’t find this mexican ground meat, you can substitute hot italian sausage)
1 packet of low sodium taco seasoning (or 2 tablespoons of homemade)
1 Tablespoon chili powder
1 Tablespoon of cumin
a dash of cinnamon
1 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon freshly cracked black pepper
1 can of black beans, rinsed and drained
1 can of kidney beans, rinsed and drained
2 chili peppers in adobo
1 can/bottle of beer
2 28 oz. cans of crushed tomatoes in juice/puree
1 small can tomatoes and green chilies
1 small can tomato paste
10 oz. frozen corn
In a large pot, heat olive oil over medium high heat. Add oinions, shallot and garlic and saute until fragrant. Add green peppers and serrano chile pepper. Meanwhile, brown ground meats in a large skillet and drain. Add drained, browned meat to onion mixture and cook for 5 minutes more. Add all spices and stir to combine. Chop the chile peppers in adobo and add (with seeds and the extra sauce on your cutting board) to the meet mixture. Add everything else except the tomato paste and corn. Bring to a boil and cook for 30 minutes. Turn down the heat and simmer for an hour or until you are ready to eat.
When ready to serve, turn the heat back up to medium high and add the tomato paste and corn. Cook just until corn is tender- about 5 minutes.
Serve in large bowls with lots of garnishes!
This chili freezes in gallon bags really well. When you are ready to eat it, just thaw it out on the counter or in the fridge for a day or so and pop a bowl in the microwave. My husband will take chili for lunch all the time- so good.
Kerith Stull says
Who says chili is for winter?!!? That’s pretty close to the recipe I do! But I think the key is to slow simmer it all afternoon in a cast iron pot. Even better to cool it down, refrigerate overnight, and slow simmer again the next day! And my hubby has this weird thing he likes with chili — saltine crackers with plain old celophane cheese, and a slice of sweet butter chip pickle. Weird, huh?
Ah Kerith- yes! I have been coveting a worn-in cast iron pot for quite some time! And I actually think pickles would be awesome- though maybe some of my husbands homemade spicy ones would do the trick!
I am such a picky eater (as you know) and I love eating good chili. I NEED to make this! If I use a crock pot how would I do it? (text me this answer lol)
Can’t wait to try this recipe! I’m heading to wegmans right now to get the supplies!!!
Awesome! I hope you like it 🙂 And for what it’s worth, Gracie LOVES chili so Aubrey might, though she does have a taste for unusually spicy food, haha.
Definately one of the best chilis I have ever tasted! I used hot sausage instead of chorizo and 12 chipotle peppers instead of 2. Absolutely delicious!!! Thanks for the recipe.
I used your recipe to make my first EVER pot of chili to enter in a chili cookoff and I won 3rd place out of 14! Not bad considering I burned it a little and had to transfer pots and couldn’t find the adobo peppers!
That’s awesome! Congrats on 3rd place 🙂 The adobos are sometimes hard to find- I had to hunt them down and figured out only one grocery store around us carries them in the mexican/ethnic section. So glad you liked it!
Kelly Wallis says
Looks great. About how many people will this serve?
You use the packet of taco seasoning AND the other spices?
Yes ma’am! We like lots of spice around here 😉
Have you made this in the crock pot? This recipe looks amazing!!
I used your recipe (with a couple additions) in a local chili contest and took first place. My name is going up on the chili hall of fame. I just wanted to say thanks!
Awesome!! I’ll call that a win in my book too haha
how many servings does this make?
Probably 6 healthy servings. It’s always enough for my husband and I for dinner and two lunches.
hey this is no joke,
I stumbled on your recipe by accident and entered it into a chili cook-off against 20-30 others, I changed only 1 thing and that was no corn.
no joke I took 3rd place and of course now im re-thinking the corn. Either way you won me money and most important prestige.
THANK YOU !!
Leslie j says
How much does this recipe make? I need a 4 gallon recipe.
How much does this recipe make?
How many servings is this recipe for? I need to at least double it for my needs but want to make sure. Sounds delicious and can’t wait to try it.
It makes a ton… maybe enough for 8-10 people?
Kyle Harvey says
Just wondering…i bought the ground chorizo…do i just throw it in when “add everything else” or do I cook it first?
Kyle Harvey says
Nevermind on my last…i saw brown the “Meats” later on…BUT this chili is VERY VERY VERY spicy…i love spicy but this was too hot. Even my neighbors said they couldnt eat it…you should warn people. I”m making it again today but with half a serrano pepper and WITHOUT the seeds…other wise this is WONDERFUL!
It is certainly very spicy- but we love our chili hot! Taking out the ribs and seeds on any spicy peppers will reduce the heat significantly though so that’s a good option.
So I made this and thought it was perfect but maybe it was a little too spicy for others cause I’m entering it into a contest. I decided to add a 1/4 cup of brown sugar and it helped level it out a little. Tastes great! Thanks!
Darla Landers says
I followed the directions exact for a chili cook off at work today and you won first place again!! Thank You, I would like to know how to cool it down about 2 notices if you have any ideas.
Wanted to let you know this is by far the best chili recipe I’ve ever tasted 🙂 I entered this chili into a cook-off at work and won first place! Way to go on this recipe! I’m making it again tonight because it’s so so good.
Any recommendations for making this in a slow cooker?
If you brown the meat before throwing it all in the pot, I think it would be awesome in the slow cooker! I’d just keep an eye on the liquid and make sure not too much evaporates. Add more tomatoes in juice if necessary!
Loved this chIli. Won 1st place in a chili contest this weekend. I changed only a couple things. Used home sauce with peppers and onions added. Parley, Oregano, crushed red peppers and garlic powder when browning meat