Description
Stan Frazier’s secret chili recipe.
Ingredients
Scale
- 1/4 cup olive oil
- 1 pound stew meat, cut into bite-sized pieces
- 2 pounds ground round (85/15)
- 1/2 pound ground hot Italian sausage
- 1 cup green bell pepper, diced
- 1 cup red bell pepper, diced
- 1 cup yellow bell pepper, diced
- 2 cups yellow onion, diced
- 1/2 cup red wine
- 2 (14.5 ounce) cans stewed tomatoes
- 1 (28 ounce) can tomato sauce
- 1 Tablespoon of tomato paste
- 2 Tablespoons dark brown sugar
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 2 Tablespoons freshly ground cumin
- 2 Tablespoons hot chili powder
- 1 Tablespoon Aleppo pepper
- 1/2 teaspoon ground Turkish bay leaves
- 1 1/2 cups water
- 1 can red kidney beans, rinsed and drained
- 1 pound cheddar cheese
- 1 scallion, chopped
- Pound of fresh bacon, cooked and crumbled
Instructions
- Heat oil in a large pot and brown stew meat on all sides. Remove meat and set aside. Brown ground beef and Italian sausage. Remove meat and set aside.
- Remove excess oil, leaving 2 tablespoons in the pan. Add the peppers and onion to the pan. Saute on medium heat for 5 minutes. Add wine to peppers and onion. Reduce by half. Place all three meats back into the large pot. Add stewed tomatoes, tomato sauce, tomato paste, brown sugar, salt, pepper cumin, chili powder, Aleppo pepper, ground bay leaves and water. Bring to a boil. Reduce heat and simmer for approximately 3 to 4 hours stirring occasionally.
- Add kidney beans. Let cook an additional 30 minutes. Garnish with scallions, cheese and bacon. BOOM!
- I like to serve this chili with fresh garlic and cheese bread. If you don’t have that, try tortilla chips or anything bread like. Perfectly fine by itself too.
- Prep Time: 30 mins
- Cook Time: 5 hours