Recipe courtesy of Sunny Anderson
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Total:
2 hr 45 min
Prep:
45 min
Inactive:
1 hr
Cook:
1 hr
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr 45 min
Prep:
45 min
Inactive:
1 hr
Cook:
1 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

For the chili:
For the chips:

Directions

Watch how to make this recipe.

To prepare the chili: Heat oil in a large heavy pot over medium-high heat. Add bell peppers, onion, garlic, and jalapenos and saute until tender, about 6 minutes. Add cumin, oregano, chili powder, cinnamon and cayenne and continue to cook, another 5 minutes. Add beef and chorizo and saute until browned, about 10 minutes, breaking meat apart as it cooks. Add Worcestershire, Gravy Master, hot sauce and tomato paste. Continue cooking until tomato paste turns nicely brown and caramelized, another 3 to 4 minutes. Add beef broth and bay leaves. Bring to a boil, then reduce heat to a simmer and cook, 1 hour. Season with salt and pepper, to taste. Serve with sour cream, grated cheese, onion and Homemade Tortilla Chips. Chili can be made 2 days in advance and chilled, covered. Reheat before serving.

To prepare the chips: Place oil in a deep pot until it comes almost halfway up the side of the pan. Heat oil to 360 degrees F.

Deep-fry strips, 30 to 45 seconds each side, until crisp and just turning golden. Transfer to paper towel to drain. Sprinkle with salt immediately. Serve with chili.

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