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Chef Sous Chef’s Homemade Chili

Flat lay of homemade chili in a bowl, surrounded by bread, cilantro, lime and tortilla chips

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.

  • Author: Chef Sous Chef
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 40 minutes
  • Total Time: 3 hours
  • Category: Food and Drink, Main
  • Cuisine: North American

Ingredients

Scale
  • 100g bacon, chopped
  • 500g sausage, removed from casings
  • 500g stewing beef, cubed
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 jalapeno peppers, diced
  • 250g mushrooms, chopped
  • 2 tbsp chili powder
  • 3 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 1/2 cups red kidney beans, drained and rinsed
  • 1 1/2 cups white beans, drained and rinsed
  • 1 1/2 cup black beans, drained and rinsed
  • 2 large cans tomatoes, 56oz
  • 1 can chipotle peppers in adobo sauce
  • 1 can beer
  • 23 bay leaves
  • salt
  • pepper

Instructions

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, jalapeƱos, 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