Our Game Day Chili is not for the faint of heart. Packed with 4 varieties of fresh fired peppers, chuck roast, ground beef, and both spicy and sweet sausage it packs a one-two punch of flavor!
A perfect cold weather lunch or dinner and crucial on a game day spread. You’ll find that the flavors become even more harmonious if allowed to rest in the fridge overnight.
Although the cook time on this Chili takes a little while, once your prep is done, the chili simmers away and works its magic. Occasionally stir the pot with a large flat bottom wooden spoon and taste for seasoning each time.
- Diced onion
- Shredded sharp cheddar cheese
- Pickled jalapenos
- Diced scallions
- Sliced avocado
- Fresh cilantro
- Sliced black olives
- Fresh sour cream (kept on ice if for a chili bar)
- Salsa verdé
- Hot Sauce
The sky is pretty much the limit, we’ve even used Jalapeno Poppers for an unusual tasty, debaucherous touch!
Don’t skip browning your meat, it pushes flavors higher and higher due to the Maillard reaction (a favorite technique in our kitchen).
We roast our peppers till charred and sweat them in a paper bag until they can be handled. Then slip the skins off, deseed them (if desired the more seeds the hotter the chili) and chop them up.
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How to Make our Steakhouse Chili
Our Steakhouse Chili is not for the faint of heart. Packed with 4 varieties of fresh fired peppers, chuck roast, ground beef, and both spicy and sweet sausage it packs a one-two punch of flavor!
- 3 poblano chilis roasted, peeled, chopped
- 3 cubanelle peppers roasted, peeled, chopped
- 2 jalapeno peppers roasted, peeled, chopped
- 2 red bell roasted, peeled, chopped
- 1 green bell roasted, peeled, chopped
- 2 yellow onions diced
- 1 head garlic cloves crushed
- 1 lb boneless chuck roast trimmed and cut into 1/2" cubes
- 1 lb spicy Italian sausage in casing
- 1 lb sweet Italian sausage in casing
- 1 lb ground beef coarse ground
- 1/2 cup chili powder
- 2 teaspoons cayenne powder
- 2 teaspoons coriander ground
- 1 Tablespoon cumin ground
- 1 teaspoon smoked paprika
- 2 teaspoons Kosher sea salt
- 2 teaspoons freshly cracked black pepper
- 1 8-ounce can tomato paste
- 1 28-ounce can whole peeled plum tomatoes hand crushed
- 1 28-ounce can crushed tomatoes
- 1 28-ounce can tomato sauce
- 2 cups chicken stock
- 12 ounces lager beer
- 1 15-ounce can light red kidney beans drained, rinsed
- 2 15-ounce cans dark red kidney beans drained, rinsed
- 1 15-ounce can pinto beans drained, rinsed
- 1 15-ounce can cannellini beans drained, rinsed
Preheat the oven to 500°F/260°C Place the whole peppers on a sheet pan lined with parchment paper and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven. Using a pair of tongs place the peppers into a large unused paper bag from the grocer, roll the top down and set aside.
Once you're able to handle the peppers easily, slip them out of the skins pull the stem, deseed by sliding the back side of a knife down the inside of each pepper, and then dice into 1/2 inch pieces.
Heat a large heavy-bottomed stockpot over medium-high heat. Brown the chuck roast pieces, sausages, and ground beef in batches ensuring that everything has time to brown and caramelize. Set aside.
Add all of the roasted chopped peppers and onions, sauté for about 5 minutes until the onions become translucent. Add the smashed garlic cloves, and cook for about 30 seconds.
Add chili powder, cayenne, coriander, cumin, and smoked paprika. Stir and allow the spices to release their flavors and become aromatic. Add the Kosher sea salt, freshly cracked black pepper and tomato paste. Stirring to cook and deepen the color of the tomato paste about 5 minutes.
Dump the whole plum tomatoes into a large bowl and crush by hand or with a potato masher. Then add the hand-crushed plum tomatoes from the bowl, crushed tomatoes, tomato sauce, chicken stock and lager to the pot. Stirring with a large flat-bottomed wooden spoon. Bring the peppers, spices, and tomatoes to a bubbling simmer. Add the meat back to the pot and any accrued juices on the plate, and then dump in the rinsed beans.
Lower the heat, cover partially and simmer for about 4 hours or until you're happy with the flavor. Stir the chili at least 2x an hour to ensure that the bottom does not burn, tasting each time.
- Prep time is approximate.
- Allow the chili to cool completely before storing in airtight containers in the fridge.
- Chili will maintain quality for 3 days stored in the fridge, in airtight containers.
- To further extend the shelf life of cooked chili, freeze it; freeze in covered airtight containers or heavy-duty freezer bags.
- How long does cooked chili last in the freezer? Correctly stored, chili will maintain its best quality for about 4-6 months.