Prep 45 mins
Cook 2 hrs
"Spicy, meaty and with just the right amount of beans, it's a terrific chili". I made this after watching Al Roker make it on his morning show. My family prefers the more tradional mild ground beef and beans type of chili but I needed a change. It is spicy, but I personally did not find this too spicy. If you are not overpowered by hot italian sausage that has simmered away, then you should be fine. This is the first chili I have eaten more than 1 bowl of. The first I have made using a diced meat. I made this using 45oz. kidney beans per family preference. Simmered an additional 45 minutes before adding the beans. I did find that it took a lot more time than 15 minutes to thicken. Possibly due to the rain here? Much thicker and better on day 2! If it were not for my partners "delicate" palate, I would up the heat a bit. Cooking times were provided by the recipe with the 45 minutes being active cooking time.
- 2 tablespoons vegetable oil
- 2 lbs chuck steaks, cut into 1/2-inch dice
- kosher salt
- fresh ground pepper
- 1 lb hot Italian sausage, casings removed and meat broken into 1-inch pieces
- 1 large white onion, chopped
- 6 garlic cloves, minced
- 1 tablespoon chili powder
- 1 tablespoon sweet paprika
- 2 teaspoons ground cumin
- 1 (28 ounce) can diced tomatoes
- 1 cup water
- 1 (15 ounce) can pinto beans, drained
- 1 (15 ounce) can cannellini beans, drained
- 1 (15 ounce) can kidney beans, drained
- In a large enameled cast-iron casserole or soup pot, heat the oil. Season the chuck with salt and pepper.
- Add half of the chuck and cook over moderately high heat until browned, about 5 minutes. Using a slotted spoon, transfer the meat to a plate. Repeat with the remaining chuck.
- Add the sausage and cook until browned, breaking it up with a spoon, about 4 minutes. Add the sausage to the diced chuck.
- Add the chopped onion to the casserole and cook over moderate heat until tender, about 4 minutes.
- Add the garlic and cook for 2 minutes.
- Stir in the chili powder, paprika, cumin and the chuck, sausage and any accumulated juices. Cook, stirring until fragrant, about 1 minute.
- Add the tomatoes and their juices and the water. Cover and simmer over moderately low heat for 1 hour.
- Stir in the beans and simmer uncovered until thickened, about 15 minutes. Season with salt if desired.
- Serve the chili in deep bowls, passing the cheese, scallions, sour cream and cilantro on the side.
I have been making this recipe for years. It is my go-to chili recipe. The only thing I change is instead of sweet paprika, I use smoked paprika. Everyone loves it! Make sure that you brown the chuck good and dark, on relatively high heat. That's what makes it so tasty. I didn't do that at first, but now that I know better....?
I've made this recipe many times and it is phenomenal!! Always get great feedback from all the tasters. I typically top with sharp cheddar cheese, a dallop of sour cream, and a side of Fritos Scoops! Delicious!!
I saw this on the Today show also and it's the only chili recipe I've used. I made it for this weekend so I don't have to heat up the house. Everybody I've made this for, just loves it, including us! Thanks for posting.