Superbowl Beef Chili

Introduction

This recipe is from the executive chef at a fancy Steakhouse chain that we first found when Veronica was working in Brookfield, Milwaukee Wisconsin.  We loved their 5 for $6 before 7 deal, so hopefully the chili is good too!

Ingredients

• 2 lbs. ground beef

• 1 lb. hot Italian sausage, ground

• 1 tsp. Kosher salt

• 1/2 tsp. ground black pepper

• 1 large yellow onion, diced

• 1 green bell pepper, cored, deseeded and diced

• 1 red bell pepper, cored, deseeded and diced

• 2 Tbsp. garlic, minced

• 1/4 cup tomato paste

• 2 Tbsp. McCormick’s beef base (or Better than Bouillon)

• 2 Tbsp. chili powder

• 2 Tbsp. ground ancho chili pepper

• 3 Tbsp. ground cumin

• 2 tsp. dry oregano

• Two 28-oz. cans crushed tomatoes

• One 15-oz. can cooked pinto beans with liquid

• One 15-oz. can cooked black beans with liquid

• 1 cup water

• 1/2 cup fresh parsley, minced

Garnish

• • 1 bunch green onions, diced

  • 1 lb. shredded Jack or cheddar cheese

  • 1 cup sour cream

  • 4 Roma tomatoes, diced

  • Corn chips

Process

Place a large heavy stock pot over high heat. Crumble ground beef and sausage into the pot and cook until almost all pink is gone, about 5 minutes. Add salt and pepper and cook another 2 minutes. Drain meat in a colander and reserve both oil and meat. 

Place 4 Tbsp. of the oil from the cooked meat into the pot on medium-high heat. Add diced onions and peppers and minced garlic. Sauté for 4-5 minutes. Add tomato paste and beef base, stir well and cook for 2 minutes. 

Return the meat to the pot. Add chili powder, ancho chili pepper, cumin and oregano. Stir well and cook for 3-4 minutes. Add the canned tomatoes and beans. Place 1/4 cup of water in each of the four cans, swirl to wash them out, then pour water into pot. Add parsley and cook for 30 minutes, stirring occasionally. 

For garnish, serve with sour cream, grated cheese, diced green onion, tomatoes and corn chips.

Hints

Non-procedural information