The Best Chili recipe you will ever find…at least I think so!

Every December Bill and I host the Army/Navy game party…Go Army…Beat  Navy.  It’s a tradition in our house.  Bill and his younger brother who happened to go to Navy trade phone calls throughout the day and sadly, in the end usually Navy is victorious and his brother claims bragging rights for the next year.

Although each year as of late we hope for a change in the outcome…The menu never changes:  homemade hoagies and the best chili recipe I have ever come across.  My sister even loves this recipe and she hates chili.  A friend asked for the recipe, entered it into a chili contest and won!  This just might be the last chili recipe that you will ever need to find.

I usually triple (at least!!) the recipe.  Hopefully there are leftovers because I freeze it in bags and pull the chilliout for Super Bowl weekend.  Start early a night or two before.  I like letting the chili sit as the flavors blend in nicely.

Enjoy the best chili you have every eaten!

2 tbsp Olive Oil

1 lb ground sausage
1 lb ground hamburger
1 lb cubed steak.  I use something like London Broil

8 small to medium garlic cloves, minced
2 cups of water
2 tbsp ground cumin
2 tbsp chili powder
2 teasp dried oregano
1 teasp salt
1 teasp cayenne pepper

3 (6-ounce) cans of tomato paste
2 teasp sugar

3 ½ cups diced fresh tomatoes
3 ½ cups finely diced onions
3 ½ cups finely diced red pepper

3 (15 oz cans) black beans drained and thoroughly rinsed
½ – ¾ cup chopped fresh cilantro
3 cups beef stock or broth

Grated cheddar cheese, sour cream, chives, corn bread as
toppings.

Heat olive oil in a large pot over medium heat.  Break the ground sausage and ground hamburger up before putting into the hot oil.  Once broken up sauté until golden brown…about 3-5 minutes.

Add the cubed steak and minced garlic and sauté an additional 7 minutes.

Add 2 cups of water and then bring to a boil.

Add the cumin, chili powder, oregano and cayenne pepper.  Reduce the heat, cover and let simmer for about 15 minutes.

Add the tomato paste and sugar and simmer for an additional 8 minutes.

Add the diced tomatoes, onions and peppers and simmer until the vegetables are tender.  This takes between 30-50 minutes depending upon how many batches you are doing at one time.

Add black beans and cilantro to the chili.  If you don’t like a heavy cilantro taste,
gradually add.  Add the beef stock or broth a cup at a time until your chili is thinned to your desired consistency

Have sour cream, extra sharp grated cheddar cheese, corn bread and chives in dishes to serve with the chili.

This best chili recipe can be made a day or two ahead of time.  My husband likes it best when it has had a day to really settle in with all of the flavors.

Go Army…Beat Navy and make it a terrific day.