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Author Notes: Don't let the long list of ingredients scare you off. This recipe is actually very simple. It builds on lots of spices,and even chocolate, plus vegetables and lean meat. Once you configure your mis en place and prepare the vegetables and meats, the rest is simple. I have made this medium heat(wimpy husband), but you can add more jalapeno peppers for higher heat. And oh my! This is one of the few recipes where I have used beer instead of wine for added liquid and flavor. Don't forget the tequila chaser! —dymnyno
Food52 Review: As Dymnyno’s says “don’t be daunted by the list of ingredients”. The recipe is well worth it and the flavors are exceptional. And it is very satisfying to make; the scent and color of the spices tantalizes. The recipe calls for both beer and tequila, and of course both must be tasted before adding. (Fun in the kitchen was had by all!) —SKK
- 1/2 cup olive oil
- 3 cups yellow onions, medium chop
- 3 jalapeno peppers, seeded and minced
- 2 green bell peppers, seeded and chopped
- 2 tablespoons minced garlic cloves, peeled and minced
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 3 tablespoons dried oregano
- 1 tablespoon paprika
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 3 tablespoons ground unsweetened cocoa powder
- 2 pounds lean ground sirloin
- 1 pound sweet Italian sausage
- 8 ounces hot Italian sausage
- 6 cups canned tomatoes (or your own)
- 1/2 cup tequila
- 12 ounces beer
- In a large pot saute' the onions in the oil until soft. Then add the peppers and garlic and continue to saute' for about 10 minutes. (don't brown) Add all the spices and the cocoa and stir to mix all the ingredients. Remove from the heat until time to add the meat.
- In another large pan, brown the meats. If the sausages are in casings, remove and crumble. Break up large pieces as you saute' the meat. Cook until all pink is gone.
- Add the meat to the vegetable mixture and continue to cook at medium heat. Stir in the tomatoes with their juices., the tequila and the beer and simmer for at least an hour.
- To serve I usually serve in a bowl with a slice of fresh lime to squeeze over the chile. I don't add salt, but if you must...
- And, of course, the chili only gets better if served the next day when the spices have really settled in.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best One-Pot Meal
- This recipe was entered in the contest for Your Best Recipe with Beer
- This recipe was entered in the contest for Your Best Chocolate & Spice
- This recipe was entered in the contest for Your Best Chili