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 zznikzz
on September 08, 2012
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Omg thank you Sunny for the great tips.please trust me you HAVE to use the cinnamon it is so good.no one knows but you that it's in there,but it just gives it this depth.what i did was just started w/ a little then tasted then added more.also worcestershire is my new go to for so much & i had never used it before.i will never make chili w/ out cinnamon again.
By lynnieloves
on March 28, 2012
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This is the very first Chili I have ever made. It caught my attention because I don't like beans in my chili. I won second place in a chili cook off this weekend! It was delicious and easy! I couldn't find gravy master and didn't use the cinnamon. I tripled the batch for the chili cook off, and it almost filled my 6 quart crock pot. I will be making this again!
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
Read all 64 reviews