Ultimate Chili

Yield: 7 Quarts

Prep Time: 1 Hour, 30 minutes

NUFF said...

INGREDIENTS:


3T             Olive oil
2 lb           Ground Chuck, cook and drain 80/20 reserve
1 lb            Ground Hot Sausage, cook and drain reserve
1 Cup        Red peppers (½ inch dice)
1 Cup        Yellow peppers (½ inch dice)
1 Cup        Green peppers (½ inch dice)
1 Cup        Beef stock
2 Cups      Onions, ½ inch diced
4 cl.           Garlic, minced
2T              Chili powder
1T              Cumin
1 Cup        Red wine
2 cans       Cannellini beans, drained
1 can         Red kidney beans, drained
1 can         Chickpeas, drained
1 can         Chipotle Adobo (minced)
1 Lg can    Diced tomatoes (fire roasted, large can)
1 can         Corn, water
1 can         Corn, creamed
1T              Worcestershire
24oz          Salsa, med heat
1 jar           Chili sauce
1T               Anchovy paste
2T               Tomato paste
2T               Instant Espresso powder
                   Salt and pepper to taste

Garnish

Sour cream, chopped chives or scallions, aged cheddar cheese and more.

METHOD:

  1. In a large sauté pan, sauté beef and sausage in 1T of olive oil, reserve meat & drain liquid.

  2. In 2 gallon heavy gauge stock pot, sauté the onions, peppers, garlic with the spices in 2T olive oil on medium high for 2 minutes. Add anchovy and tomato pastes for 1 minute more.

  3. Deglaze pan with red wine and stock for one more minute.

  4. Add remaining ingredients except Espresso, bring to a boil then reduce heat to light simmer stirring often for 1 hour.

  5. Remove from heat and stir in Espresso powder. Garnish and Enjoy!

TIP:

  • For more intense flavor, lightly toast the cumin and chili powders in a dry non-stick pan on medium for 3-4 minutes until you can start to smell a heavenly fragrance.

© 2019-2020 Chef Michael Barna | Wynnewood, PA 19096