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deb's funky chunky chili

(1 rating)
Deb77 avatar
Recipe by
Deb Kotansky
@Deb77
Minden, LA

I made this chili for a chili contest at a frisbee golf tournament in the middle of January in PA. It was called the Ice Bowl and believe me, it definitely lived up to it's name. My chili tied for 1st place and helped to warm up a crowd of frozen, hungry (crazy??) frisbee golf players. Enjoy!! The year before, I won the soup contest with my Jambalya. I have also posted that recipe.

►
(1 rating)
yield 10 to 12 (I'm guessing)
prep time 45 Min
cook time 1 Hr 30 Min

Ingredients For deb's funky chunky chili

  • 4 lb
    boneless chuck roast
  • 2 lb
    hot bulk sausage (i use jimmy dean's)
  • 3 Tbsp
    chili powder
  • 2
    6-ounce cans tomato paste
  • 1
    32-ounce can beef broth
  • 3
    8-ounce cans tomato sauce
  • 1 can
    red kidney beans
  • 2
    15-ounce cans diced tomatoes
  • 3 tsp
    garlic powder
  • 2 tsp
    salt
  • 2 tsp
    oregano, dried
  • 2 tsp
    cumin
  • 2 tsp
    paprika
  • 2 tsp
    onion powder
  • 2 tsp
    black pepper
  • 1 tsp
    cayenne pepper (more if you like it hot)
  • 2 Tbsp
    cooking oil

How To Make deb's funky chunky chili

  • 1
    In large dutch oven, crumble and brown sausage. Remove from pan, leaving drippings.
  • 2
    Cut chuck into 1/2-inch cubes. Add oil to drippings from sausage and heat. Add beef and brown over medium-high heat. Remove meat and leave drippings in pot.
  • 3
    Add chili powder to drippings. Cook over medium heat, stirring constantly for 2 minutes. Add tomato paste, cook for 5 minutes, stirring constantly and scraping off bottom.
  • 4
    Return beef and sausage to pot. Stir in beef broth and all remaining ingredients. Bring to a boil, reduce heat to low simmer and cook, stirring occasionally for 1 and 1/2 hours uncovered.
  • 5
    This can be made ahead of time and warmed up before the game. It tastes even better the next day. Try serving it with cornbread!
  • 6
    I am one of those cooks that rarely measures anything. I use the recipe as a guide and adjust seasonings according to my taste. I like chili with a kick, so I always add more cayenne. If chili is too thick (is that possible?) add small amount of water.
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