1/3 Cup 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
1/2 tsp Cayenne, Powder
1/2 tsp Ancho Chile, Powder
1 Tbsp Jalapeno Chile, Diced
32 oz beef bone broth
1 28 oz can tomato sauce
2 15 oz cans diced tomatoes
1 small can tomato paste (with herbs)
2 cans pinto beans
2 cans black beans
1 lb spicy Italian sausage, ground
2 lbs ground beef
3 Tbsp water + 2 tsp baking soda
1 Tbsp Butter Olive Oil
1 large onion, diced
1 green bell pepper, diced
water as needed
your favorite sweet balsamic vinegar
Mix all spices together and set aside. Using a large crockpot or slow cooker, combine bone broth, tomatoes, tomato sauce and beans. Set slow cooker to medium heat setting and cover.
Mix ground beef and soda water together and set aside for 5 minutes. 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.
In the same skillet, add butter olive oil and saute 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.
Add water as needed if you like your chili a little ‘soupier’.
Before serving, drizzle each bowl of chili with balsamic and sprinkle with cheese.
This recipe comes from customer Bridget L. of Norwalk, Iowa and it won 2nd place at our 2018 Iowa State Fair Chili Contest.
P.S. She prefers the Pineapple White Balsamic Vinegar to mellow out the spice!