The Perfect Chili
5 tablespoons chili powder
3 tablespoons paprika
2 teaspoons cayenne pepper
2 teaspoons oregano
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon fresh-ground black pepper
1 pound breakfast sausage, cut into bite-size pieces
1 large white onion, diced
1 – 8 ounce can tomato sauce
1 – 8 ounce jar green chili salsa
1 – 4 ounce can green chili peppers, chopped
1 – 16 ounce can tomato paste
1 – 24 ounce can whole tomatoes, chopped, reserve the liquid
1 cup beef broth
1- 16 ounce can pinto beans
1- 16 ounce can red kidney beans
3 -12 ounce bottles, or cans, golden beer
1 – tablespoon hot red pepper sauce
2 – pounds Cheddar cheese, grated
- In a small bowl, combine the seasoning mixture ingredients together and set aside.
- In a large saucepan, brown the meats together, over medium-high heat.
- Add the onion and 1⁄2 the seasoning mixture.
- Cook, stirring occasionally, until the onions become soft.
- Drain excess oil from the pan; set aside.
- In a large sauce pan, combine the tomato sauce, salsa, chili peppers, tomato paste, stewed tomatoes, beef stock, pinto and kidney beans, beer and red pepper sauce; mix well.
- Bring to a boil, reduce heat and simmer, stirring often, for 15 minutes.
- Stir in the browned meat and the remaining seasoning mixture; simmer, stirring occasionally, for 21⁄2 hours.
- Stir in the Cheddar cheese, and continue to simmer for 1⁄2 hour more.
- Serve hot in warmed bowls.
- Makes about 4 quarts.
This recipe from the Motor City is “…great after that wintertime stretch” and it’s the second version of a timeless classic. This chili recipe is a bit spicier than the Award Winning Homestyle version, and the beer gives it a different flavor all its own. If you’re on the job don’t worry about using the beer, because the alcohol cooks out and evaporates within minutes of reaching a full boil. Little preparation time and low maintenance are two reasons why this dish is seen so often on the burners of firehouse stoves. Nutrition and ease of service are two others.