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Ultimate Game-Day Chili

  • 12servings
  • 356calories

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Source: www.cookstr.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 to 1 1/2 pounds beef chuck roast, cut into 1-inch cubes

  2. 1 pound ground beef

  3. 1 pound Italian sausage (mild or hot), casings removed and sausage crumbled

  4. 2 teaspoons kosher salt , plus more to taste

  5. Freshly ground black pepper

  6. 1 large red onion , chopped

  7. 1 large red bell pepper , cored, seeded, and chopped

  8. 1 large yellow bell pepper , cored, seeded, and chopped

  9. 2 garlic cloves, chopped

  10. 1 7-ounce can chipotle peppers in adobo, chopped

  11. 1 4-ounce can chopped mild green chiles

  12. 1 14 1/2- ounce can crushed tomatoes

  13. 2 cups beef stock

  14. 1 6-ounce can tomato paste

  15. 1 12-ounce bottle beer

  16. 1/2 cup chili sauce

  17. 1 tablespoon chili powder

  18. 1 tablespoon ground cumin

  19. 1 1/2 teaspoons cayenne

  20. 1 15 1/2-ounce can red kidney beans , drained and rinsed

  21. 1 8- ounce can cannellini beans, drained and rinsed

  22. 1 8- ounce can black beans , drained and rinsed

  23. Shredded Cheddar

  24. Sour cream or plain yogurt

  25. Chopped scallions

Instructions Jump to Ingredients ↑

  1. Combine the beef cubes, ground beef, and crumbled sausage in a large Dutch oven over medium heat. Cook the meats, stirring regularly, until they are evenly browned. Drain the meat, set aside, and discard the drippings from the pan. Season to taste with salt and black pepper.

  2. Add the red onion, red bell pepper, yellow bell pepper, and garlic to the pot. Cook, stirring occasionally, until the vegetables are tender, 5 to 7 minutes.

  3. Stir in the cooked meats, the chipotles and sauce, the green chiles, tomatoes, 1 cup of the beef stock, the tomato paste, beer, chili sauce, chili powder, cumin, cayenne, and the 2 teaspoons salt. Simmer the chili, stirring occasionally for 1 to 1½ hours. If the chili seems too thick, add the remaining cup beef stock. Add the kidney beans, cannellini beans, and black beans during the last 20 minutes of cooking.

  4. Serve the chili in big bowls and let each person add Cheddar, sour cream, and scallions as desired.

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