Blazin' BBQ Traditional Red Chili

Lori Frazee

By
@BarnGoddessBBQ

I'm quite the "Chili Head" known locally as having the ability to eat nuclear waste, needless to say, I like it hot. As to not kill my friends and family, or judges, I seek that perfect medium, that most everyone likes. Traditional red doesn't have all the other fun stuff so, you'll have to check out my Anything Goes Chili recipe to see what I do there.


Featured Pinch Tips Video

Comments:

Serves:

8-12

Prep:

1 Hr

Cook:

2 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
The combination of meats is what makes this chili recipe so special. I did grill what I could in this recipe because grilling just adds to the depth of flavor. Don't be scared by the cup of chili powder. You'd think it would be overwhelming, but the spices are just perfect and blend together. Serve this to guests and plan for them to go back for a second bowl.

Note: Since Lori didn't state an exact amount, we chose to roast three bell peppers.

Ingredients

1 lb
ground beef
4
grilled or poached chicken thighs
1 small
pork loin
1 lb
spicy Italian sausage
1 box
beef broth
1 box
chicken stock
2 large
sweet onions
2 large
cans petite diced tomatoes, 28 oz. eah
assorted fire roasted peppers
1 c
chili powder
2 Tbsp
cumin
2 Tbsp
salt
chopped fresh cilantro
tomato paste, to desired thickness
1 can(s)
dark beer
1/2 bottle
Cabernet
3 clove
garlic
1/2 c
soaked raisins
1/2 c
strong coffee

Directions Step-By-Step

1
Meat to the grill or sear off in pan. I prefer the grill, for the extra flavor.
2
Fire roast your peppers of choice. Place in plastic bag afterward to make cleaning easier. Onions and garlic on the grill to soften and add flavor.
3
Chop or shred the meat into a large pot. Food process your peppers and onions, garlic and raisins. Add to meat, cook til mixed well.
4
Now add spices, mixing as you go. Add fluids, stir till blended well. Mix in your tomatoes and check you seasoning to adjust as needed.
5
Simmer over medium/low heat for up to 2 hours, stir periodically, watching for hot spots. Taste, adjust your heat if desired and serve.

About this Recipe

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: American