Recipes

Teresa’s Award Winning Chili

July 22, 2021  Teresa Davis Avatar
Teresa’s Award Winning Chili

Chili

olive oil 2 tablespoons
applewood bacon, diced 3 strips
yellow onion, chopped 1
red pepper, chopped 1
jalapeno pepper, chopped fine 1
fresh garlic, minced 3 cloves
organic ground chuck (Costco or Whole Foods) 1 1/2 lb.
Italian sausage, remove from casing (Costco Premo) 3 sweet
chipotle pepper w/ 2tbs. adobe sauce chopped from can 1
sea salt 1 teaspoon
pepper, freshly ground 1/2 teaspoon
ground cumin 1 1/2 teaspoon
ground coriander 1 teaspoon
dried dill 1/2 teaspoon
chili powder 3 tablespoons
fresh parsley, chopped 1/4 cup
dijon mustard 1 tablespoon
dried basil 1 1/2
dried oregano 1 teaspoon
diced tomatos (san marzano) 1 (28oz) can
Muir Glen fire roasted tomatoes 1 (14.5oz) can
tomato paste 1 can
red wine 1/2 cup
lemon, freshly juiced 1/2
sugar (important!) 1 teaspoon
kidney beans, drained and rinsed 1 can
beef broth (low sodium) 1/2 cup

Directions

  1. Heat olive oil and render bacon until crisp over medium heat in large pot or dutch oven.
  2. Spoon out bacon, add onions and cook for 5 minutes, then add red pepper, jalapeno , garlic and 1/2 tsp. salt and continue until soft and translucent.
  3. Crumble sausage meat and chunk into pot-cook over medium high heat, stirring and breaking up large chunks until browned.
  4. Over medium low heat, add pepper, cumin, coriander, chili powder, 1/2 tsp. salt, dill, parsley, oregano and basil. Let spices bloom for about 2-3 minutes.
  5. Add tomatoes, tomato paste, red wine, lemon juice, beef broth and drained kidney beans. Stir well and simmer for 1 1/2 hours. Add more beef broth or water if it gets too thick.
  6. Serve with sides of sour cream, shredded cheese, and jalapeno slices (optional).
  7. If you refrigerate the chili, it is often better the next day as it allows flavors to come together.
3 Wins – Chili Champion

Servings

8

Prep

30 min

Cook

1 hr 30 min

Rate

Favorite

Collections

Skill Level

Easy