1 Video | Photo: Interstate Chili Recipe
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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By atfaucette
Greenbelt, MD
on January 27, 2012
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Oops, I never posted the first review, but I made this again for a Yule Log party over the holiday without the cinnamon, and it earned me many kudos from the crowd.....Awesome recipe.....Thanks again!
I thought the chili was very good, but I would leave out the cinnamon next time, just my personal preference. It was good enough to make again at some point, once I finish off the first batch....LOL.
Thanks Sunny, and keep up the good work. I love your show!
Arnold
Greenbelt, MD
By achristmas520_1...
East Norriton
on October 30, 2011
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Read all the reviews on this chili last week and was dying to make it. Well it snowed yesterday and what a perfect time to make chili. I used the recipe except I swapped the ground chuck for ground turkey and swapped the chorizo for hot turkey sausage, removed from the casings. I was hesitant about the cinnamon, but added it anyway just to see. Added a can of tomatoes and a can of kidney beans (drained and rinsed. Also used chicken broth instead of beef and added about 3/4 cup more than the recipe called for. It was DE-LIC-IOUS!!!! It was not at all spicy. I could tell when I was cooking it that it was not going to be spicy so I added more hot sauce (Tapatio, which compliments Mexican dishes well. Great recipe!
By patricia.alliso...
NEW HAVEN, IN
on October 23, 2011
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I cu down on the cinnamon a bit, but it was so tastey. Going to use the left over on hot dogs.
Read all 62 reviews