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Author Notes: This recipe was inspired by my love of Texas Red Chili. The spicy, smoky, meaty bowl of goodness that has no beans. The flavor profile for this chili is smoky, tangy with a bit of spiciness that hits your mouth and throat at the end. It's a good alternative to those who can't take too much of the heat since all the peppers are mild. Adding thyme softens it all out and adds earthiness.The sour creme or creme fraiche pull it all together for an irresistible bite. I highly suggest mincing some dry rubbed cooked bacon as a topping. I used Tri-Tip because its underused; reasonably priced and withstands the cooking process bursting with meaty flavor. Apple Cider vinegar really makes it pop and gives it a tangy taste. - sexyLAMBCHOPx
- 5 Piqiullo Roasted Peppers, from jar drained & dried
- 6 Hot Pepperdew Peppers from jar, drained & dried
- 1 Chipotle Pepper from can, plus 1 Tablespoon of sauce
- 1.5 pounds Tri-Tip Sirlion, trimmed and diced into 1/2 inch pieces
- 1 pound Grass-fed Ground Beef (85% Lean)
- 1 pound Hot Italian Chicken Sausages, (approx. 2 large links, removed from casing)
- 1 medium onion, grated or 1 tablespoon onion powder
- 3 cups Chicken Stock, Home-made or Boxed Low-Sodium
- 1/2 cup Filtered Apple Cider Vinegar
- 1 28 oz. can of San Marzano Tomato Puree
- 1 28 oz. can of Petite Diced Tomatoes, drained
- 1 tablespoon (heaping) of Ground Ancho Chili Pepper
- 1 tablespoon Concentrated Tomato Paste
- 1 tablespoon Light Brown Sugar
- 4 Garlic Cloves, minced
- 6 sprigs Thyme
- Grapeseed Oil to Brown Tri-Tip
- Kosher Salt
- In a dutch oven add a tablespoon or two of grapeseed oil on medium-high heat.
- Add the diced Tri-Tip and brown the beef. Sprinkle with Kosher Salt and Light Brown sugar to caramelize.
- Lower your stove top heat to medium. Combine the ground beef, chicken sausage, grated onion, and minced garlic and brown with the tri-tip. There shouldn't be an excess of grease from the meat if using grass-fed ground beef. If your using regular beef, drain excess. Add to the browning beef one heaping tablespoon of Ground Ancho Chili Pepper and a pinch of salt.
- In a small or standard food processor grind the Piqullo Peppers, Pepperdews, Chipotle Pepper with Sauce, pinch of salt and puree.
- Deglaze the dutch oven of meats with the apple cider Vinegar, making sure to scrape the bits off the bottom & side of pot. Pour the can of Tomato Puree and Concentrated Tomato Paste and mix to combine and raise stove top heat to medium high until a boil. Add the Thyme Sprigs and note how many you use so when you remove them you know how many to "fish" out.
- Once you have a steady boil, add Chicken Stock, stir and cover your Dutch Oven.
- Lower heat to a simmer and set cooking timer at 30 minute intervals and stir for a total time of 1 hour, 30 minutes. Stir to fish out your six thyme stems. Serve now or later.
- Cooks Notes: Serve with Sour Cream (shown in picture) shredded cheese, crumbled bacon bits (shown in picture) and tortilla chips (shown with Xochitl brand) or Oyster Crackers and a light sprinkling of chopped thyme leaves (shown in picture). If you're sympathetic to lovers of beans in their chili, serve on the side to accommodate. This chili is good hot or warm and I find that it tastes better the next day; perfect for make-a-head. Also, it could be easily adaptable for the crock pot/slow cooker. Freezes and reheats well, defrosted in fridge and simmered on the stove top.
- This recipe was entered in the contest for Your Best Spicy Recipe
- This recipe was entered in the contest for Your Best Chili