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“This is my own recipe for chili with beans and meat. I modified it over several years because I wanted a spicy chili that had a flavorful heat, not just a 'set your mouth on fire' heat. It can be made using canned beans or dried beans that you soak and pre-cook.”
READY IN:
1hr
SERVES:
18
YIELD:
6 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large 6-8 quart stock pot, brown the sausage and ground beef together, adding the diced green pepper and onion in the last 5 minutes or so.
  2. Add the bouillon cubes, garlic, diced chili pepper (if used), tomato paste, and all seasonings EXCEPT bay leaves. Stir well until completely mixed.
  3. Stir in the diced tomatoes (including liquid), canned diced green chilis, ale or stout (if used), and the bay leaves. Then carefully mix in the kidney and black beans being careful not to mash the beans.
  4. Simmer on low for at least 45 minutes, up to 2 hours. Be careful not to burn the bottom.
  5. Serve with crackers and shredded cheddar cheese; add a splash of pepper sauce if you like it HOT.
  6. This recipe makes about 6 quarts of chili that tastes even better the second day, and withstands freezing very well.
  7. NOTE:
  8. If using dried beans, adjust the recipe as follows:
  9. 1 lb. + 1 cup dried kidney beans.
  10. 1 cup dried black beans.
  11. 3 Tblsp sugar.
  12. 1½ Tblsp salt ADDITIONAL to recipe.
  13. Dried beans must be soaked overnight and PRECOOKED BEFORE being added to chili (simmer black beans for 45 minutes, kidney beans for 1 hr 45 minutes.

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