Recipe by Chicagoland Chef du Jour
This is tasty but does not pack a lot of heat as posted. Next time I make this, I will be adding more jalapenos, cayenne & red pepper flakes. I don't usually add bell peppers to my chili and I think the bell peppers added here tend to make this chili sweeter. I made *notes for you to consider to pump up the heat. Credit: Bob Clauss for this grand prize award winning recipe @ a church chili cook off. Nov. 2011
- 2 lbs lean ground beef
- 1⁄2 lb ground pork sausage
- 1 lb chorizo sausage, remove any casing, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1 small yellow bell pepper, diced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Tabasco sauce
- 1 tablespoon dried Mexican oregano
- 1 tablespoon ground coriander
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon red pepper flakes
- 4 jalapenos, dice with seeds removed
- 2 (16 ounce) cans tomato sauce
- 2 (16 ounce) cans stewed tomatoes, chopped with juices
- 2 (16 ounce) canscans dark red kidney beans, drained, rinsed well
- 1 (12 ounce) can beer, flat
- salt, to taste
Directions See How It's Made
- Brown beef, pork and chorizo in a nonstick skillet. Drain any fat.
- Heat oil in a heavy pot over low heat; cook onions garlic, bell peppers and jalapeños for 15 minutes or until tender.
- Stir in the next 9 ingredients; cook 2-3 minutes to mellow flavors.
- Add tomates, tomato sauce, beans and add the brown meats. Stir to combine and heat through.
- Add beer, then simmer for 15 minutes, stirring once or twice. Season with salt.
- NOTE: I prefer a thicker chili, so I let it simmer longer than one hour on the stovetop.
- You can make it a day ahead to allow the flavors to blend.