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Award-winning Chili

Ingredients

  • 1 Anaheim chili
  • 1 problano chili
  • 1 jalapeno
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow onion
  • 1/2 lb. bacon (reserve bacon fat)
  • 2 T. olive oil
  • 1 lb. ground beef
  • 1 lb. ground Italian sausage
  • 5 cloves garlic minced
  • 1-1/2 T. ancho chili powder
  • 1/2 T. chipotle chili powder
  • 1 t. coriander
  • 1 t. cumin
  • 1 t. paprika
  • 2 t. salt
  • 2 t. pepper
  • 5 T. sugar (or to taste)
  • 1-14 oz. can tomato sauce
  • 1-14 oz. can petite diced tomatoes
  • 1-6 oz. can tomato paste
  • 1 c. chicken stock
  • 2-14 oz. cans kidney beans undrained
  • 1-14 oz. can pinto beans drained

Instructions

  • Fry bacon and reserve about 3 T of fat. Remove bacon from pan, crumble when cool.
  • Remove seeds and veins from peppers. Dice peppers and onion. In a large pot or Dutch oven, sauté peppers and onion in the bacon fat and oil on medium heat for about 5 minutes or until onions are translucent.
  • Add minced garlic and sauté for another minute. Transfer vegetables to a bowl and set aside.
  • Add the beef and sausage to the pot and brown.
  • Add cooked vegetables and crumbled bacon to the pot.
  • Add the sugar and spices and cook for another minute until fragrant.
  • Add the rest of the ingredients and bring to a boil. Simmer uncovered for at least an hour, stirring occasionally.