Description
Stan Frazier’s secret chili is a hearty and flavorful dish, combining tender stew meat, ground beef, and spicy sausage with a rich blend of spices and beans.
Ingredients
Units
Scale
- 1/4 cup (60 ml) olive oil
- 1 lb (450 g) stew meat, cut into bite-sized pieces
- 2 lb (900 g) ground round (85/15)
- 1/2 lb (225 g) ground hot Italian sausage
- 1 cup (240 ml) green bell pepper, diced
- 1 cup (240 ml) red bell pepper, diced
- 1 cup (240 ml) yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp (30 ml) chili powder
- 1 tbsp (15 ml) ground cumin
- 1 tbsp (15 ml) smoked paprika
- 1 tsp cayenne pepper
- 2 tsp salt
- 1 tsp black pepper
- 2 (28-oz / 795 g) cans crushed tomatoes
- 2 (15-oz / 425 g) cans kidney beans, drained and rinsed
- 2 (15-oz / 425 g) cans pinto beans, drained and rinsed
- 1 (12-oz / 355 ml) bottle of beer
- 1/4 cup (60 ml) Worcestershire sauce
- 1/4 cup (55 g) brown sugar
- 1/4 cup (60 ml) tomato paste
- 1/2 cup (120 ml) fresh cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium-high heat. Add stew meat and brown on all sides, about 5-7 minutes. Remove meat and set aside.
- Add ground round and Italian sausage to the pot. Cook until browned, about 8-10 minutes, breaking up the meat with a spoon. Remove and set aside with the stew meat.
- Remove excess oil from the pot, leaving about 2 tbsp. Add diced green and red bell peppers, yellow onion, and minced garlic. Sauté for 5-7 minutes until vegetables are soft and onions are translucent.
- Stir in chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes until spices are fragrant.
- Return all the browned meat to the pot. Add crushed tomatoes, kidney beans, pinto beans, beer, Worcestershire sauce, brown sugar, and tomato paste. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 4-5 hours, stirring occasionally, until the chili is thickened and flavors have melded.
- Before serving, stir in chopped cilantro. Adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with additional cilantro if desired.
Notes
- For a milder chili, reduce the amount of cayenne pepper.
- This chili can be made a day ahead and reheated, as the flavors continue to develop.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with cornbread or over rice for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Stew
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 900
- Fat: 20
- Carbohydrates: 35
- Fiber: 10
- Protein: 30
- Cholesterol: 70