We had a Chili cook off at work and I won first place.
- 1 teaspoon paprika
- 1 can black beans
- 1 can (6 oz) tomato paste
- 1 cup celery chopped
- 1 1/2 pounds ground beef 80% lean
- 1 pound hot sausage
- 1 large green pepper diced
- 3-4 each jalapeno peppers chopped with seeds
- 4-5 each garlic cloves minced
- 1 large sweet onion diced
- 1 can kidney beans dark red
- 1 can kidney beans light red
- 3 cans (14.5 oz) petite dice tomatoes
- 1 can (14.5 oz) tomato sauce
- 2 teaspoons salt add more to taste
- 3 teaspoons pepper add more to taste
- 1-2 tablespoons cumin
- 2-3 tablespoons chili powder
- 1/2-1 tablespoon cayenne pepper
- Carbohydrate 29.4286201272865 g
- Cholesterol 96.9553690875 mg
- Fat 30.6739917667927 g
- Fiber 8.28002420156629 g
- Protein 31.9205618583569 g
- Saturated Fat 11.0612153320346 g
- Serving Size 1 1 Serving (487g)
- Sodium 763.941980927403 mg
- Sugar 21.1485959257202 g
- Trans Fat 3.44850337249169 g
- Calories 518 calories
Step-by-step
- Brown the Hamburger and sausage together (I throw in a little of the Onion, Pepper and Garlic while I brown it to give the meat some flavor and season with Salt and Pepper to taste as well)
- Drain Off the Grease.
- Add the remaining ingredients and simmer for 1 hr on low heat.
- If it's to thick, add 1/4 cup of water Top with Shredded Cheddar Cheese, Sour Cream and Frito's Corn Chips.
- To make it less spicy, remove the seeds from the Jalapeno peppers.
- I hope you enjoy it.
Swapping the ground beef for turkey alters the final texture significantly by stripping away the necessary animal fats required to carry the spices. Building a proper chili requires careful attention to the initial browning phase, where rendering fat slowly at medium-low heat prevents the garlic and onion from burning while they sweat alongside the meat. Undercooking this initial stage leaves raw aromatics that create pockets of harsh, sulfurous heat instead of a cohesive base. When combining multiple canned beans like black and dark red kidney varieties, rinse them thoroughly under cold running water to eliminate the viscous canning liquid, which otherwise muddies the sauce with excess starch and metallic notes. Simmering the mixture uncovered on low heat for exactly 60 minutes allows excess moisture to evaporate, concentrating the tomato paste and diced tomatoes into a thick, clinging consistency rather than a watery broth. Judge doneness visually by watching for the fat to separate slightly at the surface and the beans to soften without breaking apart completely into mush. Adjusting the heat downward prevents scorching at the bottom of the heavy-bottomed pot, an issue that ruins large quantities instantly. Leftovers improve after sitting in the refrigerator for 24 hours as starches hydrate and the ground spices meld fully with the proteins.
