Award Winning Chili Recipe

Chili Cookoff award winning chili recipe. Using ground pork, ground chuck and Italian sausage makes this one special recipe.

Cuisine Tex-Mex

Prep Time 40

Cook Time 30

Total Time 1 10

Servings Cups

Calories 426kcal

1 pound Ground sirloin or a mix of ground chuck and brisket. Or lean ground beef
1 pound Ground pork
½ pound Sweet Italian sausage
1 teaspoon Kosher salt
½ teaspoon Freshly ground black pepper
1 large Onion chopped. About 1.5 cups
1 Green bell pepper chopped. About 1 cup
¼ cup Hatch green chile peppers roasted, peeled, cleaned and chopped. Or 1-4 ounce can chopped from Mexican aisle at grocery store.
8 cloves Garlic chopped. About ¼ cup
4 Tablespoons Chili powder seasoning I prefer Mexene Chile Powder Seasoning
3 Tablespoons Brown sugar
1 Tablespoon Ground cumin
2 teaspoons Smoked paprika I use regular smoked paprika rather than hot.
4 Tablespoons Tomato paste
1 Tablespoon Ground coriander
1 Tablespoon Mexican oregano
2 Bay leaves
1 cup Red Wine Merlot, Cabernet or red blend
28 ounce can Chopped tomatoes undrained
28 ounce can Pinto beans drained and rinsed
14 ounce can Kidney beans drained and rinsed
14.5 ounce canned beef broth
½ cup water
½ cup sharp cheddar cheese shredded

Heat a large Dutch oven over medium high heat stovetop. Add the ground meat, salt and pepper and cook, stirring to break up until pink is just starting to leave the meat. You don't want to brown the meat, as you want it to stay tender in texture as it cooks in the chili. Drain grease from meat.
Return meat to Dutch oven. Add chopped onion, chopped bell pepper and cook, stirring until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add chopped Hatch chile peppers and all seasonings. Stir well and simmer for two minutes to blend flavors.
Stir in wine, tomatoes, beef broth, drained beans and water. Add a little more water if you want a thinner chili. Float bay leaves on top.
Cover and simmer over very low heat for at least 1 hour, stirring occasionally.
Uncover and cook on low for 30 minutes, stirring occasionally. Discard bay leaves.
Serving suggestions: grated cheese, saltine crackers, flour tortillas, corn chips, fresh chopped onion, thin sliced radishes.

Tips For Success:

For your preferred consistency, add a bit more water if needed, or some masa to thicken.
Taste and adjust for flavor. You may want to add more salt. Or if you want it a little spicier, add a few shakes of hot sauce or New Mexico Red Chile Powder.
Don't overcook the meat. Simply cook until the pink is starting to disappear. That will keep the texture more pleasing.