Steven’s Chili Recipe

A friend of mine and his family made this chili recipe. I did not.

3 lb Ground Beef Sirloin
3/4 lb Ground “Breakfast” Sausage
12 oz Contadina Tomato Paste
10.75 oz Campbell Tomato Soup
84 oz Contadina Tomato Puree
46.5 oz Kidney Beans
1 Large Jar Ragu Spaghetti Sauce
3 Large Whole Ancho Chili Peppers
5 Arbol Chili Peppers
5 Dried New Mexico Sweet Chiles
4 Large Ancho Chile Peppers
1/2 Sliced Green Pepper
4 tsp Cayenne 90 kHU*
3 tsp Chile Chipotle
9 tsp Chile Pepper Flakes 15 kHU
6 tsp Chile Pepper Powder
4 tsp Crushed Red Chili Peppers 30 kHU
2 tsp Crushed Red Chili Peppers 90 kHU
9 tsp Cumin Powder
4 tsp Garlic Powder
6 tsp Ground New Mexico Chile Peppers
7 tsp Ground Red Chile Peppers
4 tsp Onion Powder
1/2 cup Basil
1/2 cup Oregano
1/2 cup Parsley

* k = 1000, HU = Heat Unit

1: Simmer and dice the beef thoroughly. Season with pepper and salt as the beef cooks to a consistent brown grey. Well seasoned meat tastes good.
2: Do the same with the breakfast sausage in a separate pan. The sausage should finish cooking before the beef.
3: After browning, mix all the meats and spices together thoroughly in a large crock pot.
4: Add the liquids and stir very thoroughly. The viscosity of the chili should walk the line between stew and soup.
5: Add the kidney beans and stir gently. The kidney beans are delicate.
6: Add the whole peppers. You may wish to remove loose seeds.
7: Cook and sample for a couple hours or so on a very low simmer. The temperature should be a little bit less than what the meats were simmered at. Start with a low temperature and slowly increase as necessary. Mix gently every 15 – 20 minutes. Be certain to stir the bottommost contents to the surface to avoid burning. A couple bubbles will float to the surface after about 45 – 60 minutes. A few more when will appear the chili is finished cooking.
8: Leave set for an hour or so.
9: You may wish to remove the whole peppers.
10: Serve with a bread, chips, pretzels, crackers, and a smile.”

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