Make Ahead

Classic Sunday Chicago-Style Chili

January 29, 2012
0 Ratings
  • Serves 10-12
Author Notes

I've been making this forever,and it was the first thing I cooked for my husband. Gets you through a Chicago winter day with plenty of warmth. I use it as the base for a Chili Bar at parties, or just make it on a snowy weekend for me and my honey. —stacey_ballis

What You'll Need
  • 1/4 cup olive oil
  • 1 pound ground veal
  • 1 pound ground beef (or bison)
  • 1 pound italian sausage meat, sweet or hot, removed from casing
  • 2 cups diced onions
  • 7 tablespoons chili powder
  • 1 tablespoon dark cocoa powder (be sure it is unsweetened!)
  • 6 cloves garlic, minced
  • 2 tablespoons ground cumin
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon dried oregano (Mexican if you can find it)
  • 2 14.5 oz cans crushed tomatoes, San Marzano if possible
  • 12 ounces beer, whatever you have around
  • 1/4 cup tomato paste
  • 3 15 oz cans cannelini beans (or other small white bean, or your preferred bean)
  1. Heat oil in large pot till shimmering, then add onions and cook till translucent.
  2. Add garlic and meats (sausage meat removed from casing) and cook till lightly browned. I use a potato masher to break the meat up as it cooks.
  3. Add spices and herbs and tomato paste and cook additional 10 minutes
  4. Add tomatoes with juice, beer, and cocoa powder and simmer over medium heat for 30 minutes.
  5. Add beans and cook 10 minutes to heat through.
  6. For best flavor refrigerate overnight and then reheat slowly over med-low heat on stovetop or in a slow cooker on low.
  7. You can substitute ground turkey meat and turkey sausage for a lighter version, or Smart Ground meat substitute for vegetarians.
  8. For parties, I love setting up a Chili Bar. I will make a regular version, and either a turkey or veggie version and lay out the following for people to really customize their perfect bowl! Topping Bar: Tater Tots Tortilla Strips Shredded Cheeses (sharp cheddar, pepper jack, goat cheese) Chopped onions Chopped roasted chilies (jalapenos or Anaheim or pepperdew) Chopped roasted sweet red peppers Guacamole or Chopped Avocado Lime Wedges Cheez-it crackers Fritos Nacho Cheese Sauce (one large brick Velveeta melted with one can Ro-tel diced tomatoes and green chilies with the juice) Black olives green olives Chopped cilantro Chopped parsley Julienned jicama Roasted Corn (cut off the cob) Fresh chopped tomatoes Red Pepper Flakes Different Hot Sauces Corn Bread Croutons (make a not-too-sweet cornbread recipe, let sit overnight, cut into squares, spray with cooking spray and toast in a 400 degree oven for 5-10 minutes until crisp) Sour Cream Jalapeno Oil (blend fresh jalapeno with olive oil and strain) For fun bases: Baked Potatoes (regular and sweet) Fried Tortilla baskets (corn and/or flour) Shredded lettuce for making taco salads Cooked macaroni or spaghetti (toss in olive oil to prevent sticking) Cooked Rice (toss in olive oil to prevent sticking)
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1 Review

luvcookbooks January 31, 2012
Tried this recipe with dried beans from Rancho Gordo and home made chili powder(pan roasted dried chiles and garlic pan roasted til black from another recipe in this contest). Had an open bottle of red wine so used that instead of beer and had to leave out the meat b/o my son the Vegetarian Critic. Even though I substituted it was inspiring to make a new recipe instead of my tried and true on a Sunday afternoon. Everyone said it was the best chile ever over rice for Sunday supper. Thanks!