Chili

This recipe comes from customer Bridget L. of Norwalk, Iowa and it won 2nd place at our 2018 Iowa State Fair Chili Contest.

INGREDIENTS

Spices:

• ⅓ C. Chili Powder, Medium
• 3 Tbsp. Cumin, Ground
• 1 Tbsp. Onion, Granulated
• 1 Tbsp. Garlic, Granulated
• 1 Tbsp. Tomato, Powder
• 1 Tbsp. Paprika, Premium Grade
• 1 tsp. Chipotle Chile, Brown Powder
• ½ tsp. Cayenne, Powder
• ½ tsp. Ancho Chile, Powder
• 1 Tbsp. Jalapeno Chile, Diced

Chili:

• 32 oz. Beef Bone Broth
• 1 28 oz. Can Tomato Sauce
• 2 15 oz. Cans Diced Tomatoes
• 1 Small Can Tomato Paste (with Italian Herbs)
• 2 Cans Pinto Beans
• 2 Cans Black Beans
• 1 lbs. Spicy Italian sausage, Ground
• 2 lbs. Ground Beef
• 3 Tbsp. Water + 2 tsp. Baking Soda
• 1 Tbsp. Butter Infused Olive Oil
• 1 Large Onion, Diced
• 1 Green Bell Pepper, Diced
• Water as Needed

Toppings:

• Your Favorite Sweet Balsamic Vinegar, such as the Pineapple White Balsamic Vinegar
• Shredded Cheese

DIRECTIONS

1. Mix all spices together and set aside.
2. Using a large crockpot or slow cooker, combine bone broth, tomatoes, tomato sauce and beans. Set slow cooker to medium heat setting and cover.
3. Mix ground beef, baking soda, and 3 tablespoons of water together and set aside for 5 minutes.
4. Brown the Italian sausage in a large, heavy skillet. Add cooked sausage to slow cooker. Do not drain. Use the same skillet to brown the ground beef and add to the slow cooker. Do not drain.
5. In the same skillet, add butter olive oil and sauté the onion and green pepper until onion is translucent. Add spice mix to the onion and pepper, and cook 3 minutes more. Add the onion-pepper-spice mixture to the crock pot.
6. Add water as needed if you like your chili a little ‘soupier’.
7. Before serving, drizzle each bowl of chili with balsamic vinegar and sprinkle with cheese.

Have you made this recipe? Share your experience with us in the comments below.