Go Back for Seconds Chili

I’ll admit it right off the bat, this recipe has a lot of ingredients and takes hours to make….but I love things that take time and have great depth of flavor and this chili is the perfect example of that! Trust me, it is worth the wait and the leftovers are even better! It is the perfect thing to let simmer on a Sunday! I call it Go Back for Seconds Chili because my family never can have just one bowl and I bet it will be the same for you!

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Recipe

Go Back for Seconds Chili

• 2 Tablespoons olive oil

• 1 large red union, chopped in 1” pieces

• 1 yellow pepper, chopped in 1” pieces

• 1 orange pepper, chopped in 1” pieces

• 4 garlic cloves, finely chopped

• 1-2 jalapeno peppers, finely chopped

• 1 lb grassfed organic beef

• 1 lb hot Italian sausage

• 2 Tablespoons chili powder

• 2 Tablespoons chopped chipotle peppers in adobo sauce

• 2 Tablespoons ground cumin

• 1 Tablespoons ground coriander

• 1 teaspoon salt

• 1 Tablespoon dried Italian Seasoning

• 4 oz tomato paste

• 12 oz your favorite beer

• 28 oz can diced tomatoes

• 12 oz can diced tomatoes

• 15 oz can black beans, drained and rinsed

• 15 oz can pinto beans, drained and rinsed

• 15 oz can red kidney beans, drained and rinsed

• GARNISHES (optional)

  • Mexican shredded cheese

  • sour cream

  • freshly chopped cilantro

  • diced avocado

Directions

1. Start by chopping up your red onion and peppers. Add the olive oil to a large dutch oven pan over medium high heat. Add your veggies and cook for 4-5 minutes until soft and tender.

2. Mince your garlic and add to the veggies. Stir and cook for a couple of minutes.

3. Break up the beef and sausage and add to the pot. Cook the meat until browned. Now, time to bring some caliente!

4. Finely chop the jalapenos and add to the pot stirring and cooking for a couple more minutes.

5. Now time to add the depth of flavors…add the chili powder, salt, cumin, coriander and the Italian seasoning and stir well cooking for a couple of minutes to toast the spices.

6. Add the tomato paste and chipotle peppers in adobo and stir will.

7. Drain and rinse your beans and add to the pot.

8. This is the only time I will ever have a beer in my hand-lol! Next, time to add the beer and stir well. Scrape all the delicious bits from the bottom of the pot and stir well.

9. Add all the canned chopped tomatoes and stir very well and reduce heat down to low. Simmer on low for 2-3 hours making sure to stir well every 30 minutes or so.

10. Serve with your favorite garnishes. I love chopped avocado and some sour cream or greek yogurt. Of course it goes amazingly well with some fresh cornbread too! As I mentioned earlier, the leftovers (if there are any) are even better because the flavors will continue to marinate and blend together.

I hope this dish is a favorite in your family as it is in ours! Happy eating!!!!!