Tony Bologna :: Recipes :: Chili Cook-Off Winnah

Best chili recipe ever! Italian sausage, Chorizo, Cajun sausage, Prime Sirloin, Tomatos, Beans, Peppers, Peppers, Peppers and more Peppers! You're going to love this one!

Yield: 8
Prep time: 1 Hour
Cook Time: 3 Hours
Course: Soups/Stews

Ingredients:

• 1 lb. Italian Sausage
• ½ lb. Hot Chorizo
• ½ lb Cajun Sausage
• ¾ lb. Ground Beef
• 3 lb. Prime Sirloin Steak
• (2) 30 Oz. Cans Tomato Sauce
• (1) 30 Oz. Can Diced Tomatoes
• (1) 15 Oz. Can Tomato Paste
• (3) 7 Oz. Cans Diced Green Chilis
• (1) 40 Oz. Can Hot Chili Beans
• (2) 15 Oz. Cans Black Beans
• (1) 15 Oz. Can Pinto Beans
• (1) 15 Oz. Can Dark Kidney Beans
• (3) Large Green Bell Peppers
• (1) Large Red Bell Pepper
• (1) Large Yellow Bell Pepper
• (4) Large Yellow Onions
• (2) Medium Banana Peppers
• (6) Jalapeño Peppers
• (2) Large Anaheim Peppers
• Basil
• Course Ground Black Pepper
• Oregano
• Chili Powder
• Minced Garlic
• (1) Big, big squeeze of Honey
• (2) Sticks of Butter

Instructions:
Dice the onions and bell peppers, and place them in a bowl together. Dice the jalepeno peppers, anaheim peppers, and banana peppers and place them in a bowl together. Put sausage and ground beef together, and remove casings if the sausage is not loose. Trim steaks and cut into small bite-sized pieces.Put one stick of butter in an extra large sauce pan over Medium-High heat. Watch closely so that the butter doesn't burn. When the butter is melted and bubbling, put the sausage and ground beef into the pan. (Save a little bit, like ½ link or so, of sausage to cook with the steak). Mix it up while breaking it apart. Let the meat brown slightly.Put the hot pepper mix into the pan. Season with generous amounts of Lawry's, Black Pepper, and Chili Powder. Also, include 8 heaping tablespoons of Garlic. Put bell peppers and onions into the pan. Mix thoroughly.Take a large piece of steak fat, and a handful of trimmed steak, and put them in a bowl and marinade in Red Wine Vinegar, Tamari, Worcestershire Sauce, and Tabasco Sauce. Also, include 1/3 stick of butter.While the sausage/pepper mix is cooking, mix it thoroughly and keep it over Medium heat. Now it's time to start the steak. In a sauté pan, Melt ½ stick of butter. Put some of the steak in with butter.  Douse with Worcestershire Sauce and cover with Lawry's. Put the first batch of steak into the sausage mix. Now put the green chilis into the sausage mix as well.

Add some tomato sauce and the diced tomatoes. Then add the rest of the steak (after cooking it).

Now put the rest of the beans and whatnot into the pan. Mix it up and let it cook (covered) for a couple hours on low. Mix it occasionally. Meanwhile, finish with the seasoning. Use black pepper until you're scared to add more. Then add more. Cover the top of the chili with a medium coat of basil, and about ¼ of the top with oregano. Then add more. Use chili powder to get the deep brown/red color.

Add a bit of honey, maybe a ½ cup or so. This will add some sweetness to the chili, but it will be very subtle.Once the chili has cooked for a while, put some of it into convenient sized Tupperware for future meals, and throw them in the freezer. Leave the rest in the pan. Refrigerate it overnight and serve it the following day. It's great with Romano cheese, or with Peanut Butter sandwiches.Fresh green chilis would make a big difference. Also, if you wanted to dedicate a day to your chili, boiling your fresh tomatoes would certainly be better than using canned tomatoes and sauce. Fresh garlic is always special as well.