Description

This award-winning chili recipe combines a mix of ground meats and Italian sausage with a flavorful blend of spices and vegetables, creating a rich and hearty dish without the use of traditional chili powder. It features green chiles, multiple types of beans, diced tomatoes with green chiles, and finishing touches of cilantro, sour cream, and cheddar cheese for garnish. Perfect for a comforting meal that packs depth and complexity in every bite.

Ingredients

Scale

Meats

2 lbs ground beef, elk, venison, or buffalo (or a mix)
2 lbs mild bulk Italian sausage

Vegetables and Legumes

2 medium onions, chopped
2 small fennel bulbs, chopped
2 cans (4 oz each) chopped green chiles, undrained
4 cans (15 oz each) black beans, drained & rinsed
2 cans (15 oz each) kidney beans, drained & rinsed
4 cans (10–14.5 oz each) diced tomatoes with green chiles (Rotel), undrained
2 bunches cilantro, chopped (~4–5 cups)

Spices

1 tbsp cumin
2 tsp smoked paprika
1 tsp ground coriander
1 tsp chipotle in adobo, minced (or ½ tsp chipotle flakes)
1 tsp cocoa powder
Salt & black pepper, to taste

Garnish

Sour cream
Sharp cheddar cheese

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Instructions

Brown the Meats and Vegetables: In a large Dutch oven, brown the ground meats together with the chopped onions and fennel bulbs. Continue cooking until the meats are fully browned and the vegetables softened. Drain any excess fat from the pot to avoid greasiness.
Add Chiles, Tomatoes, Beans, and Spices: Stir in the chopped green chiles with their juices, diced tomatoes with green chiles (Rotel), drained black beans, and kidney beans. Sprinkle in the cumin, smoked paprika, ground coriander, minced chipotle in adobo (or chipotle flakes), and cocoa powder. Season with salt and black pepper to taste. Mix well to combine all ingredients evenly.
Simmer the Chili: Bring the chili mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook uncovered for 35 to 40 minutes. Stir occasionally to prevent sticking and to help thicken the chili’s consistency into a rich, hearty texture.
Add Fresh Cilantro: Just before serving, fold in the chopped cilantro to impart fresh, bright flavors and aroma without cooking away its vibrancy.
Serve with Garnishes: Ladle the chili hot into bowls and offer sour cream and sharp cheddar cheese on the side as garnishes for a creamy and tangy contrast to the robust chili flavors.

Notes

You can substitute different meats according to preference, such as elk, venison, or buffalo for a unique flavor.
If you prefer a spicier chili, increase the amount of chipotle in adobo or add chipotle flakes.
The cocoa powder adds depth and richness without making the chili taste like chocolate.
Use a large Dutch oven or heavy-bottomed pot to ensure even cooking and prevent burning during simmering.
For a thicker chili, simmer longer uncovered; for a thinner chili, add a bit of broth or water if needed.
The recipe yields approximately 8 servings, perfect for family meals or gatherings.