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Phv's Too Many Pots Chili

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“Not for those who dislike doing dishes... but tasty. Prep and cooking time do not include optional cooling, overnight, and reheating.”

Ingredients Nutrition


  1. In one very large pot, heat olive oil on medium. Saute onions and mushrooms until onions begin to turn colour. Add peppers, celery, and garlic. Saute until tender.
  2. In a seperate pot, cook ground beef until done. Be sure to break up clumps. Drain and set aside.
  3. Cook sausages in a large fry pan on medium. Add enough water to just cover whole sausages, and cook until all water is gone. Set aside to cool, and then slice sausage into coins.
  4. In another pot combine clamato juice and tomato paste. Bring to a rolling boil, stirring often to prevent sticking.
  5. Whisk flour into cold beef broth until smooth, then add to boiling tomato mixture. Reduce temperature to medium-high. Stir in brown sugar, molasses, instant coffee and spices.
  6. Allow tomato sauce mixture to thicken a while, stirring often. Taste, and adjust spice as necessary.
  7. Add ground beef and sausage to vegetables. Add diced tomatoes. Stir well to combine, and simmer on low.
  8. When tomato sauce mixture is at a pleasing consistancy, add to veggie-meat mixture. (Do you prefer thick or saucy chili?).
  9. Drain and rinse kidney beans and add to the chili mixture.
  10. Simmer on low, stirring ocasionally, for about an hour. This will give you plenty of time to wash all those other pots.
  11. Chili tends to improve if cooked, cooled, refrigerated overnight and then reheated to serve. For safety, the cooling should be done in a large shallow pan (roasters work well -- yep, another pot to wash) and should last no more than two hours before you refrigerate it.

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