Flavor Jackpot Chili

"Depth of flavor is a must. The chili must be tasty on night one and evolve with each bite. A key component is it must be pantry and freezer ready with what is kept on hand. So to warm up on a chilly day, we dive in with a bone warming chili. Ready for any number of toppings or it can stand alone on its own; either way as a complete meal."

Prep Time

40 minutes

Cook Time

2 hours

Paired With

Pinot Noir

Main Protein

Pork

Ingredients

IngredientQuantity
Pork Sausage 1 pound (or more if you like), 1/2 pound, 2 tablespoons, 1 pound, One, 15 ounces, 4 - 15 ounce cans, 8 3/4 cups, 3 cloves, 1 tablespoon, 1 tablespoon, 1 tablespoon, Two
Thick Cut Bacon
Olive Oil
Ground Beef
Yellow Onion
Fire-Roasted Tomatoes
Black Beans
Chicken Broth
Garlic
Chili Powder
Tomato Paste
brown sugar
Chipotles in adobo sauce

Directions

CHILI

    • 1/2 pound thick-cut smoked bacon, cut into 1-inch pieces
    • 1 pound pork sausage cut into 1 1/2-inch chunks
    • 2 tablespoons olive oil, if necessary
    • 1 pound ground beef (ground or beef stew cubed diced into small pieces)
    • 1 medium yellow onion, finely diced
    • 15-ounces canned fire-roasted tomatoes
    • four 15-ounce cans black beans, drained and rinsed
    • 3/4 cup chicken broth
    • 3 cloves garlic, finely minced
    • Optional – 2 chipotles in adobo sauce (or more if you want more spiciness)
    • 1 tablespoon chili powder, or more if you want more spiciness (you can use ancho chili powder as an alternate)
    • 1 tablespoon tomato paste
    • 1 tablespoon brown sugar
    • 6 to 8 cups reduced sodium chicken broth (dependent upon desired thickness)

Optional Garnish – Sliced Avocado, Sour Cream, Shredded Cheddar Cheese.  A side of corn bread.

 

Cooking Directions – 

INSTRUCTIONS

    1. Chili -To a large Dutch oven or stockpot, add the bacon and cook over medium-high heat until nearly crispy and the fat has been rendered.
    2. Remove the bacon from the pan and place it on paper towels aside. Do not remove the bacon fat or bacon grease from the pan because you need it for the next steps.
    3. If you don’t have much bacon fat, add 1 to.2 tablespoons of olive oil to the same Dutch oven.
    4. Add the pork sausage, and brown all sides, turning every 30 seconds or so to ensure even cooking. Remove and set aside on a platter.
    5. Add the ground beef (or beef cubes) and onions to the Dutch oven and cook for 1 to 2 minutes.
    6. Meanwhile, to the canister of a high speed blender, addd the fire-roasted tomatoes, (optionnal – chipotles in adobo), and blend on high until smooth.
    7. To the Dutch oven with the ground beef (or beed cubes) and onions, add back in the bacon, pork sausage, black beans, 3/4 cup chicken stock, garlic, chili powder, tomato paste, brown sugar, and cover with 5 cups chicken broth. 
  1. Turn the heat down to medium, and simmer uncovered for 2 hours, stirring every 30 minutes or so.
  2. As desired. add up to 3 additional cups broth so the chili has the desired consistency. After 2 hours, test to make sure the flavors have melded, before garnishing and topping the chili. 
  3. Garnishing and Topping – If desired, to the sour cream, avocado, cheese, or other favorite garnishes.
  4. Chili will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.