Hi, this is Lisa's husband Eddie, guest blogging my award winning chili based on popular demand (mostly from my wife).
I tried a number of different approaches in the following years, including a purist Texas style chili that shunned beans and ground beef in favor of unadorned hunks of stew meat simmered in what I thought was an excellent balance of chiles and spices. “Delicious”, someone told me after I placed third, “but it’s not really chili”.
The award winning chili had beans in it. And I had to admit it was much better than mine, in part because it had three different kinds of meat in it, including sausage.
Determined to come up with an award winning chili, I narrowed my sights to multiple-meat chilis and came upon Guy Fieri’s Dragon Breath chili, which is the recipe I’m adapting here.
This chili contains chuck meat, Italian pork sausage and ground beef plus three different kinds of peppers (poblano, Anaheim and jalapeño) which results in excellent flavor, texture and heat. And my version has a little something extra! Fieri‘s recipe calls for either bacon grease or canola oil to sauté the aromatics. Easy choice I thought, but it’s not as if you can buy bacon grease so I got a 12-oz package of bacon, cut it into small pieces and rendered the fat myself. It produced just about the right amount of fat, but also an interesting byproduct. As I looked at those cooked bits of bacon I thought “who am I kidding? Those are going into my chili!”
Also Lisa advised that I use three different kinds of chili powder to add a depth of flavor to match up against the three (now four actually) kinds of meat and three types of chili pepper. Finally, my taste in beer steered me toward an IPA rather than the lager suggested by the original recipe.
Aside from those differences and the fact that I brown the meat separately instead of in with the sautéed vegetables, the credit goes to Fieri for an amazing recipe, especially his use of spices which generates a level of heat that is just on the edge, which in my view is where a chili should be.
My chili won two cook-offs outright including one against Dean’s award winning white chicken chili.
It also took best meat chili in a third competition (lost to a vegetarian in the all-around that year) and came in a very close second to Dean’s white chicken chili in another cook-off that was heartbreaking for me.
Against a field of roughly 20 chilis and with hundreds of votes tallied, Dean and I were counted up exactly even to tie for the win and the medal was awarded jointly to us. In what has since become known as Chili-gate, I later that day discovered that unlike the previous competition, the cooks were not allowed to vote. I conceded that I had in fact voted and presented sole ownership of the blue ribbon to Dean. I kidded him that my vote was for his chili (it wasn’t).
HERE'S HOW TO MAKE EDDIE'S AWARD WINNING CHILI:
This chili takes time to prepare and involves numerous ingredients, but it's totally worth it and the basics are straightforward.
Start by roasting, peeling and chopping the chiles. Keep a close eye on them while they are roasting - things can escalate quickly.
In the meantime, cut up and fry down the bacon to provide the grease to use for sautéing (and the bacon itself!). You then sauté the chiles and vegetables in the bacon fat, remove them and brown the meat in the same pot.
Then add the spices, the tomato sauce and paste, chicken broth and beer and simmer for two hours.
Lisa asked me to advise you that if you want to be a little healthier you can skim the fat off the surface periodically which, in my opinion, for this dish is sort of like saying that if you want to be a little safer when you go cliff diving, wear knee pads. But anyway consider it mentioned.
No skimming was involved when I took first place in the cook-offs. And if you really want a healthy chili option, try this vegetarian chili or this Turkey Chili.
I also want to say that it is great to have a sous chef alongside when you prepare this chili, preferably Lisa.
One final note: for my taste the heat level is perfect, but if you want to tone it down, the best way is by reducing the amount of cayenne pepper.
Here's my award winning chili recipe. If you make this please come back to leave a comment and let me know what you think.
Eddie's Award Winning Chili
- Total Time: 3 hours 45 mins
- Yield: 10-12 1x
Description
A fantastic award winning chili con carne, with beef, pork, three kinds of chilis, a perfect balance of spice and heat.
Ingredients
- 3 Anaheim chiles, roasted, peeled, chopped
- 3 poblano chiles, roasted, peeled, chopped
- 12 ounces of bacon, cut crosswise into ¼-inch strips and sautéed until almost crisp. Reserve 3 tablespoons of bacon fat.
- 3 tablespoons bacon fat (rendered from the bacon)
- 2 tablespoons vegetable oil (canola, grape seed or your favorite)
- 2 red bell peppers, seeds and ribs removed, diced
- 2 jalapeno peppers, seeds and ribs removed, minced
- 2 yellow onions, peeled and diced
- 1 head garlic, peeled and minced (10-12 garlic cloves, 6 tablespoons minced garlic)
- 1 pound boneless beef chuck, trimmed of fat and gristle, cut into ½-inch cubes
- 2 pounds ground beef
- 1 pound sweet Italian sausage, casings removed
- 3 tablespoons chili powder (Try using 3 different chili powders for great depth of flavor - I use ancho, chipotle and Mexican)
- 2 teaspoons cayenne pepper (Half this amount for less heat)
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 2 teaspoons hot paprika (not smoked)
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 cups tomato sauce (passata, not ketchup for those in the UK)
- 8 ounces tomato paste
- 12 ounces of your favorite beer (I use an IPA because I like the hoppy flavor)
- 1 cup chicken stock
- 2 15-ounce cans kidney beans, with juice
- 2 15-ounce cans pinto beans, with juice
- Optional Garnishes:
- 1 bunch green onions, thinly sliced or 1 red onion, finely chopped
- Shredded cheddar cheese or Monterey Jack
- Sour cream
Instructions
- Roast the Chilies: Preheat the oven to broil (500ºF) Set an oven rack at the top, directly under the broiler. Spread the chiles out on a low-sided oven tray and roast for 15-20 minutes, turning peppers with tongs every five minutes, until their skins are about 60-70% blackened on all sides. Put the hot peppers directly into a paper bag. Roll down the top of the bag so they're tightly contained. Let them sit and steam for 15-20 minutes until the skins are loosened and easy to peel off. Peel off skins, remove seeds and membranes, and chop.
- Sauté Chilis and Aromatics: Add the bacon grease and oil to a large heavy pot or Dutch oven (6-quart), over medium-high heat. Add the chopped chiles, red bell peppers, jalapeño peppers and onions. Cook for 5 minutes or until the vegetables just start to become translucent. Add garlic and cook 1 minute longer. Transfer all the sautéed vegetables to a bowl and set aside. No need to wash the pot, you'll use it to brown the meat.
- Brown the Meats: Add the cubed beef chuck to the pot and cook, stirring often, until lightly browned on all sides, about 4 minutes. Add the ground beef and sausage and cook for 7-10 minutes, stirring to break up the sausage and ground beef, until the meat is no longer pink. Return the cooked vegetables to the pot along with the reserved bacon.
- Add Spices: chili powders, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper. Cook, stirring, for 1 minute, until fragrant.
- Add the Rest of the Ingredients: Add the tomato sauce and paste. Cook, stirring, for 2 minutes, to combine. Add beer, chicken stock, kidney beans with their liquid and pinto beans with their liquid. Bring to a boil, lower to a simmer, and cook for 2 hours, uncovered, stirring occasionally.
- To Serve: Ladle chili into bowls. Top with garnishes or put garnishes into small bowls for self serve.
Notes
Should you drain and rinse the beans? In my experience draining and rinsing the beans is not required. If you're someone who feels otherwise, by all means drain and rinse - the outcome will still be terrific!
- Prep Time: 1 hour 45 mins
- Cook Time: 2 hours
- Category: Main Dish
- Method: stovetop
- Cuisine: Tex-Mex
josh
I am a novice at best but we have a small fundraiser and I chose yours to make.. I did use 1lb hot Italian and 1 lb spicy pepper cheese sausage made at our local smokehouse with their hickory bacon as well as the Chuck and 2 lbs hamburger...1 blue moon and half the cayenne.. my wife decided we should add some Brown sugar and with taste testing about 6 tenths of a cup make is taste sweet and finish with heat my 1st grader can take. It is a little time consuming for a rookie 1st time but it tastes great. thanks from Mountain, Nd
Lisa
Hi Josh - so glad you enjoyed this chili and that you were able to adapt it for a first grader palate, those sound like interesting modifications. I hope your fundraiser was successful!
john
Making your chili for a contest tomorrow. Im adding a few of my own touches,just putting a little of my spin on it. I'll let you know how it goes.
Bryan M
I'm really glad I found this recipe. I started drooling just looking down the list of ingredients. I plan on making the chili this weekend, but have a feeling the Anaheim peppers are going to be difficult to find in February in NJ. I will try the local Whole Foods and maybe a local co-op, but am not holding my breath. If I can't find them, should I add more (or even double up on) Poblano's?
Eddie
Hi Bryan - more poblanos are definitely your best option if you can't find Anaheims. There are subtle differences between these two peppers but they are both in the mild catetory. Since the poblano is a little more pungent than the Anaheim I might suggest swapping the 3 Anaheims for two poblanos and one green bell pepper. Doing a little research to answer your question took me to the Scoville scale and I have you to thank! Best of luck with this and let me know how it turns out!
https://www.chilliworld.com/factfile/scoville-scale#ChilliPepperScovilleScale
Gilbert Redsky
Have tried many chili recipes from many sources including local and regional chili cook-offs. Every Superbowl (and I have seen them all except for those when I was deployed during the Vietnam War) I have made chili. Carol Shelby at one time marketed a great pack of fixins. With the advances in technology the internet has offered a wide range of recipes from chefs and home cooks. Some of them were very good. The Food Network with its line of great chefs has also offered fantastic recipes. The Neely's had a recipe named Super Bowl Chili. It was awesome. Now I found Eddie's award winner. I was skeptical to say the least. I made it on Saturday before the Super Bowl. The taste test proved that it was fantastic. However after all these ingredients were allowed to chill out in my refrigerator the flavors from the ingredients were allowed to congeal and the results were fantastic. Best chili I have ever eaten.
The Eagles won and so did I. Thank you so much for sharing this epicurial delight.
Mahalo and Aloha
Eddie
Gilbert - thank you so much for your comment, which is a nice consolation after my Pats lost in the Superbowl (to a very deserving team and exceptional young quarterback). Thanks also for your service to our country. I agree this chili is even better the second day - smart move cooking it ahead!
Memphismimsy
This chili is so delicious! Everyone LOVED it! The flavor is excellent. I used the 3 different chili powders. I only used 2 poblanos, and 2 anaheims, and 2 jalapeños - they were a little difficult to peel. I just used about 1/2 tsp of cayenne pepper. It had perfect heat and it was a little spicy! Everyone has asked for the recipe and I will make it again! Thank you!
Jonathan Kubischta
Made this over a two day period. Roasted the peppers (and i also roasted one Jalapeño and a head of garlic which i only added half). Substituted one of the cans of pinto beans for black beans (like the contrast in the chili) and used fresh coriander rather than the store bought ground stuff. OMG. SO Good! I also sautéed the garlic with the sausage instead of with the veggies, not sure it changed anything but overall.. best chili recipe yet! My Le Creuset 6 qt pot was just the right size for this recipe.
Eddie
Thank you Claire - there's nothing like a good chili, especially in the colder weather. Glad you enjoyed my recipe!
Claire
My husband just made this tonight. Wow! Super flavors and just the perfect amount of heat! Thank you for sharing
Taylor
Made this chili Sunday. Am on day 5, chili for supper!!! Love it!! Best chili recipe in the WORLD!!! Wish I could give more than 5 stars!!
Eddie
Wow Taylor - thanks so much for your comment and the five star rating (one star for each consecutive day of consuming)! My view is that it somehow gets even better when reheated in the days following the initial cooking. I really appreciate your taking the time to let me know.
Kevin Rohan
This was the best chili we have ever had!! We made it this weekend - perfect for a cold Saturday evening. Some minor changes - could not find anaheim chili's, no cayenne pepper, and cut the recipe in half and used an instapot but otherwise followed recipe closely. Cooked in 25 minutes in the pressure cooker. So rich, hearty, full of flavor, I have been obsessing over it the last several days.
Eddie
Wow Kevin - you totally made my day! Thanks for your comment.
Andrew
How long should I do this in a slow cooker/crockpot?
Katrina
What size instant pot did you use? How full was it. I need a large amount and have a 6qt so was checking to see if you cut in half for personal reasons or because that is all that fit.
Kevin Rohan
halved the recipe to fit into our 6 quart insta-pot - gets close - several inches from the top - just made it again for 6 adults and 4 kids and made the full recipe in two insta-pot batches - think we ended up with 11-12 quarts (added a couple of cups of water so would not be too overpowering for the kids) - plenty for everyone and had a few bowls left over. This recipe is fantastic!!
Michael
Hello! Loved the recipe! Where is the majority of the heat coming from do you feel, from the chili’s or the cayenne pepper? Just a bit too hot for my taste, so I’m wondering what to cut back on next time.
I used 2 of each of the chili’s and only 1 heaping teaspoon of cayenne this time. I’m thinking of leaving the poblanos out all together but don’t want to loose any flavor!
Eddie
Hi Michael - thanks so much for your comment and I'm glad you enjoyed the recipe. Heat level is definitely a personal preference and it's good to know what the levers are. First off I would say that there are some ingredients that add heat only and others that add both heat and flavor. I would put the chilies in the second category and in particular neither the anaheims nor the poblanos are that spicy so I would leave those per the recipe. Given what you tried, I would suggest this: totally eliminate the cayenne pepper and the jalapenos but bring the poblanos and the anaheims back to three each. If that is still not taming the heat enough, I would check your chili powders to see if they are especially spicy and if so, consider bringing those down perhaps to two tablespoons vs three. I happen to really like the chipotle chili pepper in this recipe so leave that in if you can. Good luck and let me know how it goes!
joel silberman
I finally took this on - AWARD WINNING! Rich flavor - loved the way the whole thing came together. I did modify a bit to keep the pork out - used additional oil and some of the fat I trimmed off the beef. I used chicken sausage. Didn't feel like we missed the bacon but......Beer of choice was a Guiness.
Will be our go to and we will continue to play!
Thanks Eddie
Eddie
Joel - thanks so much for your comment. Guinness - love it! Glad to know it works well with chicken sausage - well done on your modifications. Glad to know you will be making it again.
Andrew
Hi Eddie.
This looks like a fantastic chili recipe. I am going to the market today to buy everything for the chili. I never thought of adding sausage to it though or chicken broth to the chili. I always added beef broth to give it a more robust flavor when it comes to the beef being used. So you would say to substitute the IPA beer for beef broth and use chicken broth instead? That combination I like and will try it when I arrive home today. I think the sweetness from the sausage will play off the hops from the IPA also. I'm excited to see the end results! -AJ-
Eddie
Hi Andrew - I think you will like the way the IPA works with the other ingredients. Best of luck and I hope it works out well for you!
Eddie
Hi Dawna - thanks for your question. First of all, I would tell you that no one tasting this chili would know there is beer in it. The beer combines with other ingredients to add to the overall richness of the flavor, but there is no ultimate taste of beer remaining at the end. That said, if your aversion to beer doesn't allow you to pour it into the pot, I would recommend using a low sodium beef broth in equal measure as a substitute. Please let me know how that works!
Dawna Smith
I don't I like beer. Can I just admit it or is there something else that I can use
Nancy Williams
Omit? I don't like beer either, but it adds amazing flavor to this chili. Try it once with the beer. If you don't like it with the beer, then substitute chicken or beef stock.
Eddie
Erica - I love the idea of sharing warmth and love with homemade chili. (PS - both these chilis are winners, but please let me know which chili "wins" according your family ;-), especially if it's mine) And have a wonderful Christmas!
Erica
Dear Lisa, Eddie, and Dean,
I was so inspired by the story if of your friendship and recipe sharing that I decided I will make both the white chicken chili and the pork and beef - based chili for my family for Christmas. My family was always there for me through hard times, sickness, and debt, and since I have essentially no money right now *muap muaaaap*, I decided these chilis would be the perfect way to share warmth and love without spending too much money. The ingredients are so inticing! I will let you know how they turn out! Thank you so much for generously sharing these!
Erica
Of*, not "if of"
Jennifer
Fantastic recipe! Made it today, served it tonight. It was the best chili I’ve ever had.
I’m not an experienced cook, so it took me several hours to prepare. Thank you for sharing this recipe, and for the helpful instructions, such as roasting the peppers,
I drained half the fat from the meat before adding the veggies to make it a touch healthier, and used 1 1/2 tspn cayenne vs. 2. Served with a dollop of sour cream on top which balanced out the heat nicely.
This recipe makes a lot. I look forward to sharing the leftovers with my family, friends and colleagues.
Eddie
Thanks so much for taking the time to comment Jennifer - I am so glad the recipe worked out well for you!
Diego Lopes
I do believe it to be worth it! Can't wait to try it (and congrats on the victory!!)
Eddie
Thanks for the comment Diego - I hope it goes well!
Mike
This chili is incredible and perfect for fall season. Made it for a football gang and it was so good.
Lisa
Eddie and I are so glad to hear it!
Patti Terbrock
Hi!! Hoping for quick reply, what chilies go under broiler!! Pls reply @!pattistl8@gmail.com. Thank you!!
Eddie
Hi Patti - sorry if this wasn't clear. It's the poblano and Anaheim peppers that get roasted under the broiler. Good luck and I hope it turns out well!
Jamie
Do you add the bacon pieces to the chili or just the bacon grease?
Lisa
Add the bacon!
Tracy Sullivan
I just won 5 th place for this chill it was amazing thanks