I love a good chili and this recipe is sure to please. It makes 16 servings so enough to share with others or freeze. With the Super Bowl coming up, I’d share one of our favorite chili recipes. This recipe was given to me by a dear friend, Eloise Pollock. She had us over for lunch one day and served chili. It was so good I asked for the recipe. Sprinkle with cheddar cheese if you like and serve with cornbread.
4 tablespoons vegetable oil (I used avocado oil)
2 large onions, chopped (I used one onion)
4 large garlic cloves, minced
4 lbs. lean stew beef, cut in small cubes
3 lbs. bulk pork sausage
2 (1 lb 12 oz) cans whole tomatoes
2 (6 oz) cans tomato paste
6 tablespoons chili powder
3 teaspoons cumin
1 tablespoon oregano
2 (1 lb) cans baked beans
2 teaspoons salt
2 teaspoons sugar
2 tablespoons unsweetened cocoa powder
2 (15 oz) cans kidney beans, drained (I used one)
1 (15 oz) can pinto beans, drained (I didn’t use these)
In a large heavy saucepan, heat oil. Sauté onion and garlic until soft but not brown. Add beef and sausage. Cook until brown; pour off fat. Add liquid from tomatoes. Chop tomatoes and add to meat mixture with tomato paste, chili powder, cumin, oregano, baked beans, salt, sugar and cocoa powder. Simmer partially covered for 2 hours, stirring often. If too dry, add a little water as it cooks. Stir in kidney beans and pinto beans. Cook 30 minutes longer or until meat is very tender. May be refrigerated or frozen.
Before serving chili, remove any excess far from top. Reheat on stove or in a 350 degree oven until hot and bubbly. Makes 16 servings.
Sweet Notes: Scott mentioned that chili originally didn’t have beans in it so he likes this one because you can keep it meaty. We negotiated and added one can of the kidney beans in addition to the baked beans. Eloise adds the baked beans and sometimes omits the kidney beans and almost always omits the pinto beans. Maybe there is something to be said about few beans in one’s chili.
Credit: Eloise Pollock