I had been thinking about making chili for quite a while, and after recently chatting with a friend about one he tried (and said was delicious) that was sweet, but also had a good amount of heat, I decided to start researching similar recipes. As you can probably imagine, there are a TON of different chili recipes on the net to choose from! So, after looking at a bunch, and narrowing it down, I decided to go with one that appealed to me the most (of course, with some of my own modifications). I was a little taken-back with the number of ingredients this recipe has, but decided to just go for it. And I’m glad I did, as this is possibly the best chili I’ve ever tasted.
To be noted, this recipe yields a lot of chili (it almost filled up my 6 quart crock pot), so unless you’re feeding a large family (serves 10-12) or plan to bring it to a party, I recommend dividing the recipe in half.
- 2 tbsp. vegetable oil
- 16 oz. sweet Italian turkey sausage
- 12 oz. top sirloin, cubed into 1/4″ chunks
- 2 medium yellow onions, chopped into 1/4″ dice
- 1 shallot, diced fine
- 2 tbsp. finely chopped garlic
- 1 red bell pepper, diced 1/4″
- 1 green bell pepper, diced 1/4″
- 1 cup tomato paste (I like Hunts)
- 1/2 tsp. fine-ground instant espresso
- 1 15 1/4 oz. can pineapple bits/chunks, chopped
- 1 tbsp. dark brown sugar
- 4 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. ground cayenne pepper
- 1/4 tsp. paprika
- 1 tsp. ground coriander
- 1 tsp. kosher salt
- 3 15 oz. cans kidney beans
- 2 cups beef stock
- 1 28 oz. can peeled plum tomatoes, chopped (drained, but reserve juice)
- 12 oz. dark beer (I recommend Guinness)
- 3 jalapeños peppers, seeded and chopped
- 1 serrano pepper, seeded and chopped
- In a large skillet over medium heat, sauté the onions in the vegetable oil. (This step is optional, but I prefer the onions softer by this process).
- Add the sausage to the pan, and brown. You may need to do this in batches.
- Remove the browned sausage and set aside.
- Add the steak to the pan and sear on both sides.
- Chop/dice all of the vegetables, and add all of the ingredients to the slow cooker, including the meat.
- Set the crock pot on low and cook for approximately 6 hours.
- Serve and garnish with cheese, sour cream (or substitute plain or honey Greek yogurt) or your favorite topping.