Steer clear, vegetarians. This one is meaty. I’m talking hot Italian sausage, pork, ground beef, andouille sausage and bacon (this is getting embarrassing). Do I use too much bacon? Maybe. Am I a quitter? Not a chance.
This is a very, very hearty chili. And perhaps I am biased, but this is truly the BEST chili I have ever had (maybe because I put only everything I love in it). But friends, this is a forgiving and flexible recipe. So, that’s good news. Make it your own. Put your stamp on it (but I have to warn you, I feel that it’s the most perfect chili specimen exactly how it is). Yes, it’s labor intensive. But after all the hard work is finished, it transforms into a delectable, meat heaven. Meat heaven exists, right? My only proof is in this chili, so let’s give it a try.
Recipe:
- 1 lb. ground beef
- 1 lb. ground pork
- 1 lb. hot italian sausage
- 1/2 lb. andouille sausage
- 6 slices applewood smoked bacon, cut into ½ inch slices
- 4 cloves of garlic, minced
- 2 medium onions, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 jalapeno, minced
- 3 serrano peppers, minced
- 2 poblano peppers, diced
- 1 chipotle chili pepper in adobo sauce, minced (and reserve two tablespoons adobo sauce)
- 1 cup dark ale or lager
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can kidney beans, rinsed and drained
- 1 15 oz. can pinto beans, rinsed and drained
- 1 24 oz. can chili beans in spicy sauce
- 1 24 oz. can crushed tomatoes
- 1 24 oz. can fire roasted tomatoes
- 2 cubes beef bouillon
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Tabasco
- 1/4 cup chili powder
- 2 tablespoons cumin
- 2 tablespoons chipotle chili powder
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper
- Salt and pepper
- Green onions, chopped for garnish
- Sour cream, for garnish
- Grated cheddar cheese, for garnish
Okay, we are going to need a large saute pan to brown the meats and drain the fat prior to putting them in the chili (so some sort of a used can – perhaps from the chili beans – should be used to collect the fat drippings). Additionally, we will need a large stock pot, preferably a minimum of 10 quarts for the actual chili. This is a process folks, but there’s a strategy, so bear with me!
First, dice / mince everything called for in the recipe: garlic, medium onions, red bell pepper, yellow bell pepper, jalapeno, serrano peppers, chipotle peppers and poblano peppers. I like to get this out of the way (in fact, I prepped this the night before).
Next, add the crushed tomatoes, fire roasted tomatoes, adobo sauce, minced garlic and the minced green peppers (jalapeno, serrano, chipotle and poblano peppers) to the large stock pot. This is the base of our chili. Let’s simmer this on low so we are able add each ingredient to the tomato sauce as it is cooked. Next things next.
Naturally, let’s start with the bacon. In the saute pan, cook your bacon until it’s crisp, brown and beautiful.
Set aside and chop into 1/2 inch pieces once cooled. Drain all but two tablespoons of bacon fat in your saute pan. Then, add the diced onions and bell peppers in the saute pan and cook until golden brown in the remaining fat.
Afterward, add the onion, bell pepper and chopped bacon to the sauce. Be sure to keep your chili simmering.
Next, let’s brown the italian sausage, pork and ground beef – one by one – draining the fat from each before adding the meat to the chili. When browning the meats, especially the italian sausage, you will have to manually break it into chunks with your spatula. Smaller than bite size chunks. The trick to this chili (as with most dishes) is a little bit of everything in each delicious bite.
Once the meats have cooked through, add them to the stock pot. Remember to drain the fat first! Then, turn to the andouille sausage. Halve the sausage and then chop 1/4 inch rings. Although it’s already cooked, we will add it to the pan to brown. Brown food = yummy food. Then, add to the tomato sauce.
So, let’s take stock of where we are: all of our meats and chopped vegetables should be incorporated to the tomato sauce. Next, drain and rinse the black beans, kidney beans and pinto beans and add to the tomato sauce. Then pour the chili beans (spicy sauce included) into the stock pot and mix.
Then, let’s travel over to the spice rack. Add the chili powder, cumin, chipotle chili powder, dried oregano, cayenne pepper, salt and pepper.
Mix well. Finally, add the beer, beef bouillon cubes, Worcestershire sauce and Tabasco. Give it another mix. Let simmer on low for 6-8 hours until thick and delicious. Plate your beautiful chili, top with sour cream, grated cheddar cheese and fresh chives, if so desired (yes, it should definitely be desired). Enjoy!
Let’s be honest, folks. Wine pairing = chili faux pas. Chili perfection = a cold brew. After all, this dish is made with a hint of beer, right? Grab your favorite cold one and dig in.
Cheers!
