Award Winning Fiesta Chili
- Ready In:
- 2hrs 10mins
- Ingredients:
- 24
- Serves:
-
8
ingredients
- 2 lbs lean ground beef
- 1⁄2 lb ground pork sausage
- 1 lb chorizo sausage, remove any casing, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1 small yellow bell pepper, diced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Tabasco sauce
- 1 tablespoon dried Mexican oregano
- 1 tablespoon ground coriander
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon red pepper flakes
- 4 jalapenos, dice with seeds removed
- 2 (16 ounce) cans tomato sauce
- 2 (16 ounce) cans stewed tomatoes, chopped with juices
- 2 (16 ounce) cans cans dark red kidney beans, drained, rinsed well
- 1 (12 ounce) can beer, flat
- salt, to taste
directions
- Brown beef, pork and chorizo in a nonstick skillet. Drain any fat.
- Heat oil in a heavy pot over low heat; cook onions garlic, bell peppers and jalapeños for 15 minutes or until tender.
- Stir in the next 9 ingredients; cook 2-3 minutes to mellow flavors.
- Add tomates, tomato sauce, beans and add the brown meats. Stir to combine and heat through.
- Add beer, then simmer for 15 minutes, stirring once or twice. Season with salt.
- NOTE: I prefer a thicker chili, so I let it simmer longer than one hour on the stovetop.
- You can make it a day ahead to allow the flavors to blend.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.