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Award-Winning Chili

Award-Winning Chili from the Woman's Day Magazine National Chili Cook-Off won by Linda Arceo
Prep Time45 minutes
Cook Time1 minute
Servings: 8
Author: Linda Arceo

Ingredients

  • 5 slices bacon cut into 1/2 inch pieces
  • 1 lb beef-chuck trimmed and cut into 1/2-in pieces
  • 8 oz. of hot italian sausage about 2 links, casings removed
  • 1 medium onion chopped
  • Kosher salt and pepper
  • 1 green bell pepper chopped
  • 1 jalepeno finely chopped
  • 1 clove garlic finely chopped
  • 1 28- oz can crushed tomatoes
  • 1 Tbsp Tabasco sauce
  • 1 Tbsp chili powder
  • 1/2 tsp ground cumin
  • 1 tsp picked jalepeno juice
  • 1 chile de arbol pepper crushed
  • 1 15- oz pinto beans rinsed
  • 1 15- oz black beans
  • 1 15- oz red kidney beans rinsed
  • 3 cups water
  • Shredded cheese sliced avocado, radishes and tortillas for serving (optional)

Instructions

  • 1. Cook the bacon in a large saucepan over medium heat until crisp (5-6 minutes). Transfer to a paper towel-lined plate
  • 2. Add the beef to the pan and cook until browned 6-8 minutes. Transfer to a second plate and set aside. Pour off any liquid and return the plan to medium heat. Add the sausage and cook, breaking it up with a spoon, until no longer pink, 4-5 minutes. Transfer the sausage to the plate with the beef.
  • 3. Wipe out the pan and heat the oil over medium heat. Add the onion and 1/2 tsp salt and cook, stirring occasionally, for 5 minutes. Add the bell pepper and jalepeno and cook, stirring occasionally until the vegetables are just tender, 5-6 minutes. Stir in the garlic and cook for 1 minute.
  • 4. Add the crushed tomatoes, Tabasco, chili powder, cumin, jalepeno juice, 1/2 tsp each salt and pepper and 3 cups of water and bring to boil. Return the beef and sausage to the pan, add the chile de arbol and simmer covered for 30 minutes.
  • 5. Add the beans and reserved bacon and simmer, uncovered until thickened 45-55 minutes more. Serve with optional cheese, avocado, radishes and tortillas.