RT's 10th Anniversary Chili
This is a traditional chili recipe I came up with for our club's 10th Anniversary back in May of 2008. It was a big hit for being very flavorful and complex with just enough burn to be interesting but very edible.
This is a traditional chili recipe I came up with for our club's 10th Anniversary back in May of 2008. It was a big hit for being very flavorful and complex with just enough burn to be interesting but very edible.
- 4 lbs ground beef
- 2 tsp salt
- 2 tbsp worcestershire sauce
- 2 tsp paprika
- 4 lbs bulk italian sausage hot
- 2 tbsp bacon cooked & finely chopped
- 4 cans diced tomatoes with juice
- 2 cans tomato puree'
- 2 can tomato paste
- 1 c beer
- 8 cubes beef bouillon (or beef stock paste)
- 2 vidalia onion chopped
- 6 stalks celery chopped
- 2 bell pepper green, seeded and chopped
- 2 bell pepper red, seeded and chopped
- 2 bell pepper orange, seeded and chopped
- 4 chili peppers dried mixed types, chopped
- 1 tsp habanero pepper sauce (e.g. 100% pain sauce)
- 0.5 c chili powder
- 2 tbsp garlic minced
- 2 tbsp oregano dried
- 4 tsp cumin ground
- 2 tsp basil dried
- 2 tsp black pepper fresh ground
- 2 tsp cayenne pepper
- 2 tsp sugar
- 1 oyster crackers tortilla chips; cheddar cheese
- Carbohydrate 14.5595235852573 g
- Cholesterol 86.7754666666667 mg
- Fat 29.0033066498259 g
- Fiber 3.44530065197507 g
- Protein 22.4083814520382 g
- Saturated Fat 10.5482287951834 g
- Serving Size 1 1 Serving (264g)
- Sodium 595.692296708471 mg
- Sugar 11.1142229332822 g
- Trans Fat 2.49854534568679 g
- Calories 406 calories
Step-by-step
- Brown ground beef and sausage in large skillet. Due to the size on the recipe you may need to cook a little at a time. Save 1/2C of drippings.
- Crumble the ground beef and sausage into stock pot.
- Cook bell peppers and onion in remaining 1/2C of saved drippings until softened.
- Add all remaining ingredients to stock pot.
- Simmer for 1 hour minimum, stirring as to not burn bottom.
- Transfer to slow cooker on warm for serving.
- Serve with: Oyster crackers, Tortilla chips, Cheddar cheese on side.
How many meals can a massive stockpot of meat and tomatoes actually sustain before fatigue sets in? Cooking eight pounds of combined ground beef and hot Italian sausage requires a deliberate strategy for preservation, especially when a recipe yields thirty servings. Batch-cooking dense proteins demands immediate temperature control; chill large quantities rapidly by dividing the contents into shallow metal pans before moving them to refrigeration below 40 degrees Fahrenheit. Stored properly in airtight containers, cooked chili maintains optimal safety and texture for three to four days in the refrigerator, or up to three months in the freezer. Flavor integration actually improves after twenty-four hours as the dried oregano, ground cumin, and black pepper fully hydrate within the tomato base and rendered fats. Solidified surface fat acts as a natural seal protecting the moisture underneath, but scraping away excess grease before reheating keeps the mouthfeel clean rather than heavy. Leftover portions transform easily into base material for baked potatoes, omelet fillings, or the foundation of a quick weeknight nacho platter layered with tortilla chips and cheddar cheese. Freezing works best when portions omit dairy toppings, which tend to separate and turn grainy upon thawing. Reheating benefits from a splash of water or beef stock added to the saucepan to compensate for moisture lost during storage, stirring frequently over medium-low heat until steam escapes uniformly. Dividing the initial bulk cook into separate meal-sized containers prevents the monotony of eating identical bowls all week while preserving the complex heat from the dried chili peppers and habanero sauce.
