This hearty chili is packed with rich flavors and a perfect blend of spices that will warm you up on any chilly day. It’s easy to make and sure to become a favorite for cozy dinners with family and friends.
Prep Time25 min
Cook Time2 hr 30 min
Total Time2 hr 55 min
Difficulty
Hard
Expert Cooking Tips
Brown the meat well to develop deep flavor before adding other ingredients.
Let the chili simmer gently to allow all the spices to blend together.
Taste and adjust seasoning at the end to get the perfect balance of heat and flavor.
Ingredients
0/16
Why This Dish Is Hard To Resist
This chili perfectly balances bold spices with a rich, hearty texture. It’s a comforting meal that warms you up from the inside out. Plus, it’s easy to customize with your favorite beans or meats.
Step 1
Brown the ground beef in a large soup pot over medium-high heat until it’s fully cooked and crumbly. Once done, drain the excess fat and set the beef aside. Next, brown the sausages in the same pot and set them aside as well. Turn the heat down to medium, then add the bacon to the pot. Cook it until it starts to release its fat and gets a little crispy. Toss in the garlic and onions, cooking until the onions become soft and translucent, about five minutes. Stir in the tomato paste, making sure to coat the onions well.
Step 2
Now, pour in the beef broth, diced tomatoes, chili beans, and pinto beans. Add the Anaheim, jalapeño, and serrano peppers to give it a nice kick. Season everything with Worcestershire sauce, brown sugar, chipotle powder, and cumin. Bring the chili to a boil over high heat, then lower the heat to medium-low and let it simmer gently for about two hours, stirring occasionally so nothing sticks. Once it’s thickened nicely, taste and add salt and pepper as needed. Let it simmer for another five minutes before serving.
24
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Serving Guide
Serve with warm cornbread or over a bed of steamed rice. Top with shredded cheese, sour cream, and fresh chopped cilantro for added richness and freshness. A side of crunchy tortilla chips also pairs nicely.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well—portion it into freezer-safe containers and thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different type of sausage in this chili?
Yes, you can substitute smoked sausage with kielbasa, chorizo, or any favorite sausage for a different flavor.
How spicy is this chili?
It has a medium heat level from the Anaheim, jalapeño, and chipotle powder, but you can adjust the peppers to make it milder or spicier.
Can I make this chili ahead of time?
Absolutely! It tastes even better the next day after the flavors have melded. Just store it in the fridge and reheat before serving.
What can I use instead of chipotle chile powder?
You can substitute with smoked paprika or regular chili powder, but the smoky heat will be less pronounced.
Is it okay to skip the bacon?
Yes, you can omit the bacon for a leaner chili, though it adds extra flavor and richness.
Can I freeze leftovers?
Yes, chili freezes well. Store in airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How do I thicken the chili if it’s too watery?
Simmer it uncovered for a bit longer to reduce the liquid, or stir in a small amount of cornmeal or masa harina.
Can I use canned beans that are not drained?
Use beans with sauce for the chili beans, but drain the pinto beans to avoid making the chili too soupy.
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