Kickin’ the Spice Beef & Sausage Chili
Cooking Time: 2.5 hrs Servings: 8-10
Products needed:
- Chipotle Infused Olive Oil
- Harissa Infused Olive Oil
- Espresso Balsamic Vinegar
Ingredients:
- 3 tablespoons Olive Scene Chipotle or Harissa Olive Oil
- 1 red bell pepper, diced
- 2 yellow onions, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
- 1 pound ground beef, coarse grind
- ½ lb Italian sausage
- 1 tablespoon chili powder
- 1 tablespoon dry mustard
- 2 teaspoons granulated garlic
- 1 teaspoon ground cumin
- 1 teaspoon hot paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon ground coriander
- 28 oz can diced tomatoes
- 1 small can tomato paste
- 12 ounces lager beer
- ¼ c Olive Scene Espresso or Dark Chocolate Balsamic Vinegar
- 15.5-ounce can kidney beans
- 15.5-ounce can cannelloni beans
- 1 cup chicken stock-optional
- 1 bunch green onions, thinly sliced
- 1 cup shredded cheddar
Directions:
- Heat oil in a large stockpot over medium/high heat.
- Add the red bell peppers, onions, and celery and cook until they begin to brown, about 5 minutes.
- Add the garlic and sauté 1 minute longer.
- Add the chuck and brown, about 4 minutes.
- Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes.
- Add the chili powder, cayenne, dry mustard, cumin, granulated garlic, paprika, salt and black pepper, and cook until fragrant, about 1 minute.
- Add the tomato paste and stir to break it up.
- Add the tomatoes, stir and cook to slightly caramelize, about 2 minutes.
- Stir in the beer and vinegar.
- Add the kidney and pinto beans; lower the heat and simmer, about 2 hours.
- Thin with chicken stock as needed.
- Serve the chili in bowls and garnish with crackers, green onions and Cheddar.
- This is also wonderful served over Horseradish Mashed Potatoes.