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Prep 25 mins
Cook 2 hrs
This chili won third place in a chili competition. It has been entered in 5 competitions. This chili tastes even better the next day after the flavors have blended overnight. Can be stored in freezer with no loss of taste.
- 4 lbs beef, cut into 1/4 inch cubes or very, very coarsely ground
- 1 lb sweet, mild italian sausage plus 1/2 teaspoon ground fennel seed or 1 pound breakfast sausage plus 1 ground fennel
- 6 medium tomatoes, finely diced
- 3 cups chopped onions (or two 16 ounce bags frozen, chopped onions)
- 4 cloves, garlic, chopped
- 1 teaspoon ground cayenne pepper
- 4 dried, medium hot anaheim or" new mexico" chilies, stemmed and deseeded, roasted, then ground into powder (6 to 8 tablespoons)
- 1 tablespoon chili powder, mix (any brand)
- 1 tablespoon oregano
- 3 tablespoons ground cumin
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1 cup wheat bran flakes (optional)
- 2 quarts water
- Fry, then crumble the sausage.
- Add all ingredients except crumbled sausage and beef to a stockpot, bring to a boil. Add the beef a little at a time, so that the pieces don't stick together, and reduce to a medium simmer for about 1 hour or until beef cubes are almost tender, stirring every 15 minutes.
- Add crumbled sausage and reduce heat to a low simmer until beef cubes are tender, another ½ to 1 hour, stirring every 15 minutes.
- The wheat bran flakes add no taste, but makes the chili thicker, and the fiber content is good for digestion.
- Most chili recipes use coarsely ground beef. This one uses ¼ inch cubes of beef, which would be like very, very coarsely ground beef. It gives the dish a unique heavier texture, and this recipe is a little soupier than most chili recipes. I now use a #22 meat grinder with a grinder plate that has 3/4 inch holes to grind the beef instead of spending the lengthy time to dice the beef into 1/4 inch cubes.
This was great chili! I must admit i did make some adjustments tho! I only had hot Italian sausage and didn't have any ancho peppers. I added some diced red, yellow and orange peppers. And I couldn't help myself, but I added a couple cans of black beans. And even some elbow macaroni. It's a Wisconsin thing, I think! Made this for a chili lunch at church - I can't wait to hear if they like it! By the way, who's the General? Spring 2012 PAC