So my husband started developing a recipe for chili since he was invited to Chili Cook-Off Competition at his work in 2015. His original recipe was so hot I could barely get it down, even with a glass of milk. He has spent the last 5 years perfecting the recipe so it kept the flavor but cuts down the spice. There are still optional ingredients you may include, depending on how spicy you like your chili. Check out this hearty recipe you’ll definitely want to try this winter!
Ingredients:
- 1/4 cup olive oil
- 1 large yellow onion, diced
- 7 cloves of garlic, minced (or 3.5 tsp pre-minced garlic from jar)
- 2 bell peppers, diced
- 1 lb. ground chuck
- 1 lb. chorizo sausage
- 1 packet of low sodium taco seasoning
- 2 Tablespoons chili powder
- 2 Tablespoons of cumin
- 1 teaspoon of cinnamon
- 1 teaspoon cayenne pepper (optional, light heat)
- 2 teaspoons salt
- 1 teaspoon freshly cracked black pepper
- 1/4 cup molasses
- 1/8 cup brown sugar
- 1 can beef broth
- 2 cans of black beans, rinsed and drained
- 1 can of kidney beans, rinsed and drained
- 1 can of pinto beans, rinsed and drained
- 1 can chipolte peppers in adobo sauce (optional, SPICY)
- 1 can of SweetWater 420 (or favorite beer)
- 1 28 oz. can of crushed tomatoes in juice/puree
- 1 28 oz Prego traditional tomato sauce (OR 1 more 28 oz can of crushed tomatoes)
- 1 small can tomatoes and green chilies (Rotel)
- 1 small can tomato paste
- 1 15 oz can yellow corn
Directions:
Brown the ground chuck and chorizo together, drain, and set aside.
In a large pot, heat olive oil over medium high heat. Add your onion, green pepper, and garlic…sauté until tender. Add in the meat mixture and all the spices and stir well. Add in the beef broth and cook for another 5 minutes.
Add in everything else except the tomato paste and corn. Bring to a boil and cook for 30 minutes, stirring occasionally to ensure nothing is sticking to the bottom of the pot.
Turn down the heat and simmer for another 60 minutes. Add in the tomato paste and corn, cook for 5 minutes and serve when ready.