Tag Archives: chili recipes

Spicy Beef Brisket and Sausage Chili

blog chili
Super Bowl Sunday is upon us and nothing is more traditional than making a great chili. What makes this chili recipe special is it’s pretty easy to make and it has really big flavor from combining hot italian sausage along with your ground meat. I suggest ground beef brisket here but regular ground beef works just as well. I do suggest that you get a beef with a slightly higher fat content ( 20%) for flavor. The added flavor is worth the extra step of pouring off any fat you might have after browning the meat. If you prefer your chili less spicy, get regular italian sausage meat and cut in half the amount of red pepper flakes and cayenne. Using the basil and the cannellini beans in this recipe really makes for a lighter taste! Hope you team wins the Super Bowl!
From by the bay wishing you winning Super Bowl food memories!
Maryann
blog chili 2
Spicy Beef Brisket and Sausage Chili
Serves 6 to 8
Ingredients
1 1/2 pounds hot italian sausage, with casings removed
3 pounds ground beef brisket ( or ground beef , 80% lean)
1/4 cup olive oil
2 cups chopped yellow onion
4 large garlic cloves, minced
1 tablespoon red pepper flakes
1 teaspoon cayenne pepper
2 tablespoons ground cumin
2 tablespoons tomato paste
2 – 26.46 ounces chopped tomatoes with liquid ( use no sodium added)
1 tablespoon fine sea salt
1 teaspoon fresh ground black pepper
1 bay leave
1 cup strong black coffee
2 – 15 ounce cans cannellini beans, rinsed
1/2 cup chopped fresh basil
Directions
Heat 2 tablespoons oil in a very large heavy bottomed pot and brown the sausage meat. Transfer the meat to a bowl using a slotted spoon. In the same pot add the ground meat and brown. Remove the browned meat with slotted spoon into the bowl with the sausage meat and set aside. Pour off any liquid and/or fat from the pot. Place pot and remaining olive oil on medium heat and once the oil is hot saute the onions and garlic until softened but not brown, approximately 10 minutes. Add the pepper flakes, cumin and cayenne and saute 1 minute. Add the tomato paste and mix well. Add the tomatoes, bay leave, salt, pepper, coffee and the reserved meat. Bring to a boil, reduce heat and cover the pot with a tight fitting lid. Simmer for two hours, stirring occasionally. Add the cannellini beans ( strained and rinsed) and simmer another 1/2 hour. Serve warm with fresh basil on top.
Chili can be served with :
Sour Cream
Grated Cheddar Cheese
Diced Tomato
Tortilla chips
Guacamole – here is the link to my favorite recipe

http://blog.entertainingbythebay.com/2011/07/04/guacomole-days.aspx

Chuck Wagon Chili

blog chuck chili
Chuck Wagon Chili
Serves Eight
3 1/2 pounds beef stew meat, cubed
2 tablespoons olive oil
1 tablespoon sea salt
1/2 tablespoon fresh ground black pepper
4 medium white onions chopped
6 cloves garlic, chopped
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes
1 tablespoon cocoa powder
2 tablespoons tomato paste
28 ounces canned whole tomatoes with juice
2 cups coffee
2 bay leaves
Heat olive oil in a large dutch oven. Season beef cubes with salt and pepper. Brown the beef cubes in batches in the dutch oven and remove and place in bowl to the side. Add onions and garlic to the remaining oil in the dutch oven and saute under softened , about 8-10 minutes. Once the onions are softened add cumin, brown sugar, cayenne, cloves, cinnamon, red pepper flakes and cocoa powder and stir well. Cook for 1 -2 minutes until fragrant. Put the browned meat back into the pot and then add the tomato paste, tomatoes , coffee and bay leaves stir again and bring to boil. Reduce to simmer , covered for 2 hours, until meat is fork tender. Serve warm in big bowls.