Interstate Chili

Recipe courtesy Sunny Anderson

Show: Cooking for RealEpisode: First Down, Ten to Feed

Rated: 4 stars out of 5Rate itRead users' reviews (41)

RECIPE
COMMENTS & REVIEWS(41)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 45 min
Inactive Prep: 1 hr 0 min
Cook: 1 hr 0 min
Total:: 2 hr 45 min

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Ingredients

For the chili:

2 tablespoons olive oil
1 green bell pepper, diced
1 red bell pepper, diced
1 medium Vidalia onion, diced
3 garlic cloves, minced
3 jalapeno peppers, minced
3 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoons chili powder
1 tablespoon ground cinnamon
2 teaspoons cayenne
1 pound ground beef chuck
6 links Mexican chorizo, removed from casings
3 tablespoons Worcestershire sauce
2 tablespoons Gravy Master
2 tablespoons hot sauce
1 (6-ounce) can tomato paste
2 cups beef broth
2 to 3 bay leaves
Salt and freshly ground black pepper
1 (8-ounce) container sour cream, for garnish
3 cups grated Cheddar, for garnish
1 small onion, diced, for garnish

For the chips:

1 (10-ounce) bags corn tortillas, cut into 1-inch strips
Vegetable oil, for frying
Salt

Directions

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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Comments & Reviews

recipe Interstate Chili
Debby Levittown, PA 02-09-2010
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EXCELLENT CHILI!!!!!!
Rated: 5 stars out of 5

I don't understand the complaints of some people on here, unless they just like bland chili with nothing but chili powder,... which isn't all that tasty. This is hands down, the BEST tasting chili I've ever made. I have one other recipe for 5 Bean Chili, made in a slow cooker, but I wanted one that didn't use any beans. The amount of seasoning in this recipe is INSANE, but WONDERFUL!! You can't say it doesn't have flavor! I've been to Texas, the self-proclaimed home of chili, and I've tried chili from Dallas to Houston and this is an ABSOLUTE WINNER!!! If you like spice and you like heat this is for you. If you're not crazy about heat, just cut back on the jalepenos, the cayenne and the hot sauce. But even with it added, the heat was NOT overwhelming. I would recommend this recipe to ANYONE who loves flavor. Sad to see so many out there that don't. Very sad indeed. I liked the cinammon added, it gave a layer of sweetness on top of the heat. TRY IT, YOU'LL LIKE IT!Read more
recipe Interstate Chili
Edward Ladera Ranch, CA 02-08-2010
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Good but.........
Rated: 2 stars out of 5

This was the first recipe I tried from Sunny and will try more. I used half of the cinnamon and it was too much. Next time I... will not add any. I wonder if the recipe here is correct about the cinnamon. I have seen other programs that say one amount of na ingredient on the show and yet the recipe on-line says a different amount. Love the show and Sunny. Keep up the great work Sunny!!Read more
recipe Interstate Chili
Kelle Boynton Beach , FL 02-08-2010
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Awesome healthy tortilla strips
Rated: 3 stars out of 5

Sadly I read some of the reviews to see if anyone talked about the strips only to read some comments from people who sound... more like jaded x's than anything else. I have not made the chili yet, but I will tonight. The chips for this are awesome. I made them in a fry daddy, and they came out perfect. They are way more healthy than the ones I would normally buy from the store, which are wheat ones and the best thing is that I can control the amt of salt on them. Thanks. From someone who enjoys ur show.Read more
recipe Interstate Chili
Annette Charlotte, NC 02-08-2010
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Chili Twist
Rated: 5 stars out of 5

Very good chili and really like the cin. spice. I may add a little less because the kids complained, but they still ate it... and liked it. Read more
recipe Interstate Chili
lisa maple grove, MN 02-08-2010
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VERY good chili.
Rated: 4 stars out of 5

This chili was amazing - with a few modifications, and the only recipe I will use from now on, mainly because my husband does... not like chili with beans or tomatoes. I did change a few minor things to account for my family's preference (sorry merCy!). First and foremost, I too cooked the meat separate. With all that grease from the chorizo, I could not even imagine having that in the chili - yuk! I also cut way back on the heat. No jalapenos, less cayenne and no cinnamon (just could not see myself putting that in chili). Plus I tossed in 1/2 a can of beer for good measure! Smelled great, tasted great, perfect amount of heat, a definite keeper!Read more
recipe Interstate Chili
Steven Tipp City, OH 02-06-2010
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The worst chili I have ever eaten
Rated: 1 stars out of 5

I am an excellent cook. I can follow a recipe to the letter. This is absolutely the worst chili I have ever eaten in my... life. Bare none. VILE!Read more