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Angela’s Perfect Chili

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Spicy Chili

This chili recipe is quite busy, but worth the effort! It's an older one and calls for some specific ingredients; I've tried to offer substitutions when I can.
Course Main Course, Soup
Cuisine American
Keyword beef and chicken chili, chili, spicy chili
Prep Time 15 minutes
Cook Time 40 minutes
Servings 10 servings
Author misangela

Ingredients

  • 1 pkg ground chicken not ground breast
  • 1 lb ground beef 90/10
  • 2 Tbl flour masa flour if you have it
  • 1 large onion, small dice about 1-1.5 cups
  • 1 red bell pepper, small dice
  • 4-5 cloves garlic, minced about 2Tbl
  • 2 Tbl chili powder use half if you are spice sensitive
  • 1 Tbl ancho powder skip if you can't find it
  • 1 Tbl cumin
  • 1 Tbl smoked paprika or more, if you skipped ancho
  • 1 tsp each black pepper and salt
  • 1 tsp red pepper flakes to taste
  • 2-3 chipotles w/ adobo, minced to taste; sub 2 tsp EA cayenne and chipotle powder
  • 2 Tbl tomato paste
  • 1 8oz can tomato sauce
  • 1 28oz can diced or crushed tomatoes Rotel with green chiles is excellent
  • 1 can Bush's Chili Starter Texas Medium any version is fine, this adds beans and thickeners - it's a nice time saver
  • 2 Tbl molasses, agave or sugar adds a little depth and sweetness to balance the spices
  • Toppings: sour cream, shred cheese, scallions serve with chips

Instructions

  • Gather ingredients and prep veg first.
  • In a 5-6 qt soup pot, sauté chicken and beef over med hi heat for about 5 minutes.
  • Add flour to meat and sauté another 2-3 minutes.
  • Add onion, garlic and pepper; continue to sauté until veg is softened, about 5 minutes.
  • Add all the spices and stir to thoroughly integrate and cook out, about 3-4 minutes.
  • Add chipotles, all tomato products and chili starter. Bring to a simmer and stir to integrate. Adjust heat to keep at a slow simmer for another 20 minutes.
  • Check S/P and adjust, then add sweetener. At this point, if chili is too tight, add a little water, chicken stock or even beer to loosen it up to your liking. Bring back to simmer for a final 5 minutes then take off heat.
  • Serve with sour cream, shredded cheese, scallions and chips.

Notes

Photo credit: simplyrecipes.com
As with all chili, it gets better after it's been in the fridge for a couple of days. You will have to adjust the salt after it's been refrigerated, but the spices should bloom nicely as it sits. 
This chili freezes very well. 
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Spicy Italian Chili

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Spicy Italian Chili

Another chili recipe! Similar to another one I make, but definitely tastes Italian! Lots of ingredients, but worth the effort.
Course Main Course, Soup
Cuisine American, Italian
Keyword beef chili, italian chili, italian sausage chili, spicy italian chili
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 servings
Author misangela

Ingredients

  • 1 lb ground beef 90/10
  • 1 pkg hot Italian sausage remove casings if you have links
  • 1 lg onion, diced about 1.5 cups
  • 1 lg red bell pepper, diced 2 medium, about 1.5 cups
  • 5 cloves garlic, minced about 2 Tbl
  • 2 Tbl flour any type
  • 1 tsp cumin
  • 2 tsp dry basil
  • 1 tsp dry oregano
  • 1 tsp red pepper flakes
  • 1 tsp smoked paprika
  • 1 Tbl chili powder
  • 1 14oz can white beans, drained any kind
  • 1 28oz can Italian tomatoes, whole with juice break up by hand as you add them
  • 1 6oz can tomato paste or 3 Tbl from tube
  • 1 8oz can tomato sauce Italian herbs if you can find it
  • 1 cup red wine optional
  • 1-2 cups chicken stock as needed
  • S/P to taste
  • shredded parm to garnish

Instructions

  • Gather ingredients and prep veg first.
  • Put a large soup pot on med hi heat.
  • Add sausage and beef and sauté until about halfway cooked. A little browning is fine.
  • Add in onions, pepper and garlic. Stir and cook until veg softens. (Turn down heat if it is too dry and/or veg is browning. Add a bit of stock if it's too dry.)
  • Add in flour and all spices. Stir until incorporated into meat and veg.
  • Add beans, tomato products and wine. Bring to a simmer.
  • Add chicken stock to your preferred thickness and simmer for another 15-20 minutes.
  • Check S/P before serving.
  • Serve with shredded parmesan.

Notes

Photo credit: simplyrecipes.com
This chili freezes well. 
This would be excellent over orzo or other small pasta. 

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