Authentic American Chili con Carne: Hearty Slow-Cooked Beef and Italian Sausage Stew
By Emma Collins
Servings
4
The primary ingredient in chili con carne is lean ground beef․ Lean ground beef is a key ingredient in chili con carne recipes‚ adding flavor and substance․ Other ingredients and spices add smoky and other flavors to chili con carne‚ making it a satisfying dish․
Ground beef and crumbled Italian sausage contribute meat flavor to the dish․ Kidney beans and chili beans help flavor the dish in other ways․ Sweet onions‚ bell peppers‚ and other fresh vegetables add texture and sweetness to balance the other bold flavors․
When prepared properly‚ this combination produces a thick‚ velvety gravy that envelops every ingredient․ This combination will likely burn or stick to the pan if not stirred while cooking‚ affecting the texture and flavor of the chili․
Serve this hearty chili in deep bowls with shredded Cheddar cheese and tortilla chips for added texture․ Leftovers are especially good; consider preparing this chili in advance to eat at a later time․
Why you'll love this recipe
- Ground beef and Italian sausage provide variety in flavor and texture to the meal․ This helps make each bite of the dish more enjoyable․
- Cooking this dish slowly allows flavors and ingredients to meld and produce a gravy that enhances the flavor of the dish․
- Fresh vegetables like bell peppers and celery are listed as ingredients in the chili recipe to provide bold flavors and a delightful crunch․
- Adding a little cocoa powder to chili improves the taste and provides a different flavor․ A little cocoa powder can make chili more tasty․
- This recipe makes a lot of food for events where you want to serve many people and make sure there is enough food for them․ There will be no leftover food․
- Leftovers can be refrigerated overnight to develop flavor․ Refrigerating leftovers is a convenient way to prepare a meal to be eaten the next day․
Ingredients
- •900 g lean ground beef
- •450 g raw Italian sausage (or skinless Finocchiona, crumbled fine)
- •3 cans dark kidney beans (drained well)
- •1 can spicy chili beans (in hot sauce)
- •2 cans whole or diced tomatoes (with their sweet juices)
- •1 can double-concentrated tomato paste
- •1 large sweet onion (chopped fine)
- •3 stalks fresh green celery (sliced into thin wheels)
- •1 crisp green bell pepper (cleaned and cubed)
- •1 crisp red bell pepper (cleaned and cubed)
- •2 fresh hot green chilies (seeded and chopped)
- •1 tbsp rough-chopped fresh bacon
- •100 ml rich dry red wine
- •150 ml rich beef broth
- •2 tbsp aromatic dark chili powder
- •1 tbsp savory Worcestershire sauce
- •1 tbsp finely chopped fresh garlic
- •1 tbsp dried wild oregano
- •½ tsp ground warm cumin
- •2 tsp fiery Tabasco sauce
- •1 tsp dried sweet basil leaves
- •1 tsp fine sea salt
- •1 tsp black pepper
- •1 tsp fiery cayenne pepper
- •1 tsp sweet paprika powder
- •1 tsp white granulated sugar
- •½ tbsp unsweetened Dutch-process cocoa powder
- •225 g shredded Cheddar cheese
- •crunchy tortilla chips (as needed)
Instructions
- 1
Heat a heavy-bottomed stew pot over medium heat and add the ground beef and crumbled sausage without extra fat.
- 2
Sear the meats, breaking them apart until browned, then skim off any excessive grease.
- 3
Add drained kidney beans, spicy chili beans, tomatoes with juices, and double-concentrated tomato paste to the meat.
- 4
Mix in chopped onion, celery, bell peppers, hot green chilies, and bacon bits.
- 5
Pour in beef broth and red wine.
- 6
Sprinkle in chili powder, Worcestershire sauce, chopped garlic, oregano, cumin, Tabasco, sweet basil, cayenne, paprika, sugar, cocoa powder, salt, and black pepper.
- 7
Stir vigorously until the mixture is uniform.
- 8
Cover with a tight lid, reduce heat to low, and let it simmer for a minimum of 2 hours, stirring occasionally.
- 9
After 2 hours, taste and adjust seasoning, then simmer uncovered for an additional hour.
- 10
Serve hot, topped with Cheddar cheese and tortilla chips.
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