How to make it

  • Put large pot on stove and add ½ of olive oil (say about 3 tablespoons) and put heat on under pot.
  • Add diced onions (both bermuda and spanish/white)
  • Saute on medium heat stirring occasionally and continue cooking for 5 minutes.
  • Add cumin, fresh ground pepper , chili flakes to cooking onions. I like these spices to heat up, so that their flavor’s are enhanced before adding the meat to brown.
  • Add sliced sausages and continue cooking till onions are looking translucent.
  • Add freshly minced garlic and sauté for 2 minutes.
  • Add room-temperature ground beef, stir frequently, and “break down” meat so you have no large “clumps” – some clumps ok, but not huge chunks.
  • Add additional olive oil only if needed.
  • While meat is browning, take colander and place in sink.
  • Open up each can of beans and place into the colander that should be in the sink by now.
  • Run water over beans thoroughly, so that all that surgery juice has been rinsed off.
  • Check pot, if meat is completely cooked and not looking pink, add 1/3 cup of the balsamic vinegar.
  • Don’t have balsamic? You can substitute red wine vinegar, apple cider vinegar or heck red wine – you want the acidity here folks, or the juice of one lemon – it will add the brightness to your chili that I discussed earlier.
  • When adding your acidic liquid of your choice (balsamic vinegar preferred), scrape bottom of pot with spoon to lift up those little extras what I call “flavor-enhancers” that were created from the caramelized onions and sausages browning.
  • Add all the now rinsed beans from the colander to the pot.
  • Next add the entire contents of the 2 large cans of tomatoes (1 crushed and 1 diced)
  • Take each emptied can of tomatoes and add water to each to fill by half.
  • Swirl gently around getting any last bits of those tomato juices and place this water as well into stock pot.
  • Add all remaining ingredients expect for one green pepper and one red pepper.
  • You will add these peppers during the last 30 minutes of cooking.
  • Stir gently over medium heat till it starts to boil.
  • Lower heat to a simmer or extra low and place lid on top of pot.
  • Let simmer for an hour at least. I let it simmer for over 2 hours or more.
  • Stirring every 20 minutes or when your up getting yourself another beer during your super bowl party.
  • 30 minutes prior to serving, or If you are reheating the next day, since you made this the day before your party, add the additional green and red peppers 30 minutes before serving. This will help brighten the colors and the peppers will have a little crunch to them.
  • Serve this with tortilla chips, additional fresh minced chives on top of each bowl, grated cheese of your choice, and a dollop of sour cream. Voila, you are now a chili master – enjoy the super bowl!
Chili with added spices floating on top prior to stirring   Close
What chili should look like while is bubbles away simmering on your stove top   Close
Plated dish (which is actually my dinner tonight and is getting cold while I type this) served with fresh minced scallions, provolone shredded cheese, tortilla chips and a dollop of sour cream   Close

Reviews & Comments 7

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    " It was excellent "
    a1patti ate it and said...
    My family loves chili, but I have always been on the fence as I am not a kidney bean lover. The loving way you described your recipe sent me over!! I love all the fresh ingredients and the way you combined them. ^5!!
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  • sandygalesmith 8 years ago
    WOW!I don't know what to say.
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  • divaliscious 10 years ago
    How fantastic -I thank you soo much for trying out the recipe - and more importantly - I am so glad your family really enjoyed it! Brava Sezalleogram, Brava!
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    " It was excellent "
    suzalleogram ate it and said...
    We loved the chili! I loosely followed your instructions- not on purpose- it's just what always happens with me, maybe it's an attention disorder. In any event, I used all of the ingredients, minus the bay leaves, and it was delicious. I used only 1 onion and put the peppers in with the onion (instead of at the end). The kids don't like beans, so I used only one can of dark red kidney beans- and it worked! The kids loved it. I used A LOT of fresh cilantro and less oregano, Worcestershire sauce and vinegar than ordered. The most important thing I always do with chili is instead of the can of water, I filled the can with beer, Heineken. It simmered on low in the crock pot all day, and the flavors were fully incorporated and the meat was so tender ...wish I could give this recipe higher than a 5!
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    " It was excellent "
    suzalleogram ate it and said...
    Thanks for this post- think I'll have to use lame old ground cilantro/oregano. I have a brown thumb so my herb garden died... :( I have most of the ingredients though and this looks like a great recipe- very flavorful. I always appreciate the effort of a freshly prepared meal with real ingredients.
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  • noir 10 years ago
    Terrific for this weekend's fare! :)
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  • divaliscious 10 years ago
    As mentioned, this chili is not too hot, so please add more of the hot sourced ingredients to your liking...
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