George’s Chili

This recipe is derived from Grillin’ With Dad’s smoked chili recipe.  Rather than smoking the chili and meats, everything is added to the Dutch oven and simmers for a few hours.  If you have want a smoked chili recipe, I highly recommend his version.

George & Kim

Prep: 10 min.

Cook: 2 hrs.

Total: 2 hrs. 10 min.

Serves: 8

Ingredients

  • 1 Tbsp olive oil
  • 1 yellow onion, diced
  • 1 lb. ground chuck, 80/20 or similar
  • 3 links of your favorite sausage, casing removed (we use Wild Fork’s Uncured Brazilian style Calabresa sausage)
  • 1 bell pepper, diced
  • 6 oz. tomato paste
  • 1 cup low sodium beef stock
  • 1 Tbsp. cumin
  • 1 Tbsp. chili powder
  • 1/2 Tbsp. salt
  • 1/2 Tbsp. pepper
  • 1/2 Tbsp. Grillin’ with Dad Taco seasoning
  • 1/4 tsp. cayenne pepper (for a spicier chili, increase to 1 tsp.)
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 Tbsp. baking coco powder
  • 1 Tbsp. minced garlic
  • 15 oz. diced tomatoes with green chili
  • 15 oz. tomato sauce
  • 15.5 oz. kidney beans, drained
  • 15.5 oz. pinto beans, drained

Instructions

  1. Add the olive oil to a cold Dutch oven and heat to medium-high.
  2. Add the onions and cook until translucent.
  3. Add the green pepper, ground chuck and Italian sausage and brown, about 8 minutes.
  4. Add the tomato paste and mix thoroughly.
  5. Add all of the remaining ingredients, except the pinto and kidney beans, and mix well.
  6. Add the pinto and kidney beans and fold in carefully.
  7. Cover and simmer on low for 2 hours, stirring occasionally.
  8. Serve with sour cream, cheddar cheese, and diced onions.

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