The Best Chili Ever
This recipe was given to me by a good friend who got it from a good friend so who knows where it really came from. I am not a huge fan of tomatoes. Originally this recipe calls for 1 (28 ounce) can of whole tomatoes. I say use more diced tomatoes (28 ounces diced tomatoes + the can that the recipe already calls for) but that is your call. Enjoy!
This recipe was given to me by a good friend who got it from a good friend so who knows where it really came from. I am not a huge fan of tomatoes. Originally this recipe calls for 1 (28 ounce) can of whole tomatoes. I say use more diced tomatoes (28 ounces diced tomatoes + the can that the recipe already calls for) but that is your call. Enjoy!
- 2 bay leaves
- salt & pepper to taste
- 2 tablespoons tomato paste
- 1 tablespoon cumin
- 1 teaspoon coriander
- 1 teaspoon red pepper flakes
- 2 jalapeno peppers chopped
- 2 teaspoons paprika
- 2-3 cloves garlic finely chopped
- 2 teaspoons cayenne pepper
- 1 cup chicken stock
- 2 pounds ground beef lean
- 2 packages jimmy dean sausage original or hot
- 2 large onion chopped
- 3 tablespoon chili powder
- 1 bottle ale beer dark to medium
- 1 can whole tomatos (28 ounces)
- 1 can diced tomatos
- 1 can red beans (15 ounces)
- flour as needed
- Carbohydrate 23.6224353774891 g
- Cholesterol 99.6708555012173 mg
- Fat 28.2833090760141 g
- Fiber 5.61593607575187 g
- Protein 28.3760491287078 g
- Saturated Fat 10.0872301201474 g
- Serving Size 1 1 Serving (391g)
- Sodium 536.44770266036 mg
- Sugar 18.0064993017372 g
- Trans Fat 8.99394323891783 g
- Calories 460 calories
Step-by-step
- In a large pot or Dutch oven borwn beef and sausage well (about 10 minutes). Drain and set aside.
- In the same pot, add onions, peppers, and garlic. Saute until translucent.
- Add the meat back into the pot and mixed together.
- Add in seasonings: salt, pepper, chili powder, paprika, Coriander, Cumin, Cayenne Pepper, and Red Pepper. Mix together.
- Stir in chicken stock, beer, and bay leaves.
- Add canned tomatos and tomato paste.
- Stir well and bring to a boil.
- Once boiling, reduce to a simmer until thickened (about an hour). Stiring occasionally.
- Skim any fat off the top whenever possible.
- After chili has thickened, add beans and cover for 1-2 hours.
- Add flour to thicken as needed.
Avoiding the Common Pitfalls
Why does homemade chili sometimes turn grainy or excessively greasy? Ground beef and sausage release significant rendering fats during initial browning. Draining the meat thoroughly after the ten-minute browning stage prevents an oily slick from dominating the surface later. Furthermore, adding beans too early causes them to disintegrate completely into mush. Introduce canned red beans only after the initial one-hour simmer has concentrated the liquids, ensuring distinct bean shapes and textures remain intact. Skimming fat intermittently with a large spoon during the final simmering phase refines the mouthfeel before flour adjustments are considered. If thickening is still required after extended reduction, whisking flour with a small amount of warm stock into a slurry prevents lumps from forming in the hot pot.
Managing Liquids and Spices
Balancing acidity from canned tomatoes with heavy spices requires careful heat regulation. Dark or medium ale brings maltiness that cuts through heavy proteins, but boiling alcohol too rapidly can concentrate bitter compounds. Simmering the pot gently on low heat allows volatile capsaicin compounds from cayenne and red pepper flakes to integrate evenly without scorching the bottom. Storing finished portions in sealed glass containers for twenty-four hours allows starches and proteins to bond fully, often yielding a rounder flavor profile by day two.
