Here’s your Super Bowl chili to go with that Jalapeño Cheddar Cornbread. I’m not into chili that is based around beans. I actually used to hate beans in my chili so much that my mom would make this chili without beans. This chili has chunks of beef and sausage crumbles. It has red peppers, green peppers and jalapeño peppers. It’s chunky and spicy and goes so super well with cornbread.
Start by chopping everything. The sausage needs to be cut out of its skin. To do this, take a knife and run it down the length of the sausage piecing the skin, which then makes it is easy to unwrap the meat of the sausage from the skin. The beef should be some sort of roast and cut into 1 inch cubes. I used a rump roast; my mom suggests a London broil.
Chop up all the peppers, onions and garlic. To get the seeds out of jalapeños, cut the tops off, slice them in half and scoop out the seeds with a spoon. Don’t touch your face after handling the jalapeños!
Once you get everything chopped and ready it’s time to start cooking. I used a large pot (maybe 5 quarts) to cook everything.
The meat gets cooked first and then set aside. Make sure to keep the bottom of the pot oiled while browning the beef so it doesn’t stick and burn. When you add the canned tomatoes break them up with a spoon. If you prefer, you could also chop them some before adding them to the pot.
You can adjust the spices to taste. When looking for chili powder make sure to check the ingredients because most chili powder in the spice section is actually a blend of a few spices. Check the mexican section for good chili powder that doesn’t contain any other spices. I always end up adding extra tomato paste to thicken the chili at the end. This time I used an entire little (6 ounce) can of tomato paste.
The can of black beans is optional. It can also be added to. You can use however many and whatever kind of beans you like in your chili. Drain and rinse the beans and add to the pot at the very end of cooking so they get warm.
Happy Super Bowl!
- ½ pound hot Italian sausage
- ¼+ cup olive oil
- 1 cup chopped onions (half a medium sized onion)
- 4 garlic cloves, minced
- 1 ½ pounds beef (some type of roast)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 jalapenos, minced
- two 28 ounce cans Italian tomatoes (canned whole, peeled tomatoes)
- ½ cup red wine
- 3+ tablespoons tomato paste
- 3+ tablespoons chili powder
- 1 ½ tablespoons ground cumin
- 1 tablespoon dried oregano
- ½ tablespoon dried basil
- 1 can black beans, drained and rinsed
- Add some oil to a large pot. Cut sausage out of skins and break up in large pot. Saute over medium heat until brown. Remove from pot and set aside.
- Cut beef into 1 inch cubes. Heat oil in pot and brown beef in batches without crowding. Remove from pot and keep with sausage.
- Add ¼ cup oil, onions and garlic to pot and cook over low heat until onions wilt. Add bell peppers and jalapenos and cook about 5 minutes.
- Return beef and sausage to pot. Add tomatoes with their juice (break tomatoes up some), wine, tomato paste and spices. Cook an hour or more uncovered until liquid has reduced some and meat is tender.
- Adjust seasonings by adding chili powder and salt if needed. Add more tomato paste if chili is not thick enough.
- In the last 5 minutes or so stir in black beans.