Our version of homemade chili is wholesome, hearty and comforting featuring a base of beef and sausage, white and red kidney beans, black beans and mushrooms. Chili powder, cumin, cayenne, jalapenos and chilpotles make this a flavourful and spicy dish. Make your chili interactive by creating a chili bar with all your favourite toppings and sides.
No. 1 | Preheat a large pot on medium heat. Brown the meat, starting with the bacon, cooking until crisp, about 5-8 minutes. Place the bacon in a bowl and remove most of the remaining crease.
No. 2 | Next add the sausage in small chunks, spreading them around the bottom of the pan and ensuring there is space between each piece. Cook until browned, about 5-8 minutes. Remove the sausage into the bowl with the bacon.
No. 3 | Season the beef liberally with salt and pepper and place in the pot, again ensuring there is space between each beef cube. Brown on all sides, about 5-8 minutes. Add the beef to the bowl with the sausage and bacon and return the pot to the heat, without cleaning it.
No. 4 | Using the same pot, add the onions, carrots, and celery. Season with 1/2 tsp salt, and cook for 3-5 minutes, stirring often, until it releases it juices, and begins to soften. Scrape any bits from the bottom of the pan up.
No. 5 | Add mushrooms, jalapeños, and garlic. Cook an additional 3 minutes then sprinkle in the chili powder, cumin, and cayenne pepper. Stir to coat the vegetables.
No. 6 | Return the beef to the pot and add the beans. Stir to coat with the spices then add the tomatoes, chipolte peppers, and beer. Bring to a boil then lower heat to a low simmer. Add the bay leaves, cover and cook for 2-3 hours, until the beef is tender.
No. 7 | About 30 minutes before serving, remove the lid and allow to reduce and thicken slightly if necessary. Serve with your favourite fixings.
Keywords: homemade chili, how to make chili, chili recipe