Monday, January 23, 2012

3-3-3 Chili

Hands down the best chili I have ever made and I have made a lot of chili.

Courtesy of Woman's Day and Linda Arceo


  • 5 slice(s) bacon, cut into ½-in. pieces
  • 1 pound(s) beef chuck, trimmed and cut into ½-in. pieces
  • 8 ounce(s) hot Italian sausage (about 2 links), casings removed
  • 2 tablespoon(s) olive oil
  • 1 medium onion, chopped
  • Kosher salt and pepper
  • 1  green bell pepper, cut into ¼-in. pieces
  • 1  jalapeño (seeded, if desired), finely chopped
  • 1 clove(s) garlic, finely chopped - I added 3 to mine.
  • 1 28-oz can(s) crushed tomatoes
  • 1 tablespoon(s) Tabasco sauce - Texas Pete's Hot Sauce is what I used
  • 1 tablespoon(s) chili powder
  • 1/2 teaspoon(s) ground cumin
  • 1 teaspoon(s) pickled jalapeño juice (optional)
  • 1  chile de arbol pepper, crushed, or ¼ tsp cayenne pepper
  • 1 - 15 ounce(s) can pinto beans, rinsed
  • 1 - 15 ounce(s) can black beans, rinsed
  • 1 - 15 ounce(s) can of red kidney beans, rinsed
  • Shredded cheeses (such as Muenster, Monterey Jack and/or Cheddar), sliced avocado and radishes, and tortillas, for serving
  • I also added; halved black olives and drained canned corn. 
  • Tostitos hint of lime tortilla chips are perfect for dipping.

  • Directions

  • Cook the bacon in a large saucepan over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel–lined plate.
  • Add the beef to the pan and cook until browned, 6 to 8 minutes. Transfer to a second plate and set aside. Pour off any liquid and return the pan to medium heat. Add the sausage and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes. Transfer the sausage to the plate with the beef.
  • Wipe out the pan and heat the oil over medium heat. Add the onion and ½ tsp salt and cook, stirring occasionally, for 5 minutes. Add the bell pepper and jalapeño and cook, stirring occasionally, until the vegetables are just tender, 5 to 6 minutes. Stir in the garlic and cook for 1 minute.
  • Add the crushed tomatoes, Tabasco, chili powder, cumin, jalapeño juice (if using), ½ tsp each salt and pepper, and 3 cups water and bring to a boil. Return the beef and sausage to the pan add the chile de arbol and simmer, covered, for 30 minutes.
  • Add the beans and reserved bacon and simmer, uncovered, until thickened, 45 to 55 minutes more. Serve with the cheese, avocado, radishes and tortillas, if desired.