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Table of Contents

Jon's Chili

Ingredients

Meats:

  • 3 lbs 90% lean ground beef
  • 3 lbs Andouille sausage, sliced on a bias into roughly 1/2” slices

Vegetables:

  • 15 cloves garlic, crushed and diced
  • 2 white onions, diced
  • 1 jalapeno pepper, peeled, diced, and crushed
  • 1 bell pepper, diced (optional)

Tomatoes:

  • 1 can (28 oz) Bianco DiNapoli crushed tomatoes
  • 1 can (28 oz) Bianco DiNapoli whole peeled tomatoes

Seasonings and Spices:

Dry Spices:

  • 1/2 tbsp Ancho chili powder
  • 1/2 tbsp Chipotle chili powder
  • 1/2 tbsp cayenne pepper
  • 1 tbsp cumin
  • 2 tsp brown sugar
  • 2 tsp cardamom
  • 2 tsp celery salt
  • 2 tsp coriander
  • 2 tsp nutmeg
  • 2 tsp pink peppercorns, ground
  • 2 tsp smoked paprika
  • 5 juniper berries, ground

Wet Spices:

  • 1 tbsp beef base
  • 1/2 tbsp crushed Calabrian chili pepper paste
  • 4 tbsp tomato paste
  • 1 tbsp Rose Harissa
  • 1 tbsp Sambal Oelek

Tools

  • Large (14“ diameter) frying pan
  • 6-8 quart stock pot or Dutch oven
  • Potato masher or immersion blender
  • Spice grinder or mortar and pestle (optional)
  • Food processor (optional)
  • Immersion blender (optional)
  • Pressure cooker (optional)
  • Kitchen scale (optional)

Instructions

  1. Combine the dry spices and whole spices in a spice grinder or mortar and pestle to make the dry spice mixture.
  2. Peel and dice the onion. Crush the garlic and jalapeno together with a garlic press or mortar and pestle. Set aside.
  3. Slice the sausage on a bias into roughly 1/2” slices.
  4. In a large stock pot, combine the crushed tomatoes and whole peeled tomatoes. Use a potato masher to crush the whole peeled tomatoes into loose chunks.
  5. In a small bowl, combine the tomato paste, Sambal Oelek, Better Than Bullion Roasted Beef Base, Rose Harissa, and crushed Calabrian chili pepper paste to create the wet spice mixture.
  6. In the frying pan, brown the ground beef and sliced sausage together over medium-high heat.
  7. Deglaze the pan with the chicken stock, then add deglazed meat to the large stock pot.
  8. Add the diced onion, crushed garlic and jalapeno, wet spice mixture, and dry spice mixture to the same large stock pot. Cook until the onions are translucent.
  9. Add the contents of the frying pan to the stock pot with the tomatoes.
  10. Cook over low heat for 1.5 hours until the beef is tender.
  11. Salt to taste and serve.