My (Award-Winning) Chunky, Hearty Chili: "Sweet Smokey Chunk"

I know we've had a lot of chili recipes recently, but I believe I have perfected mine, and (humble brag alert) it just so happened to have won a chili cook-off last week. Blue ribbon among 50 entrants!

Recipe:

Ingredients

• 5 slices bacon, finely chopped
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1 lb. flank steak cut into cubes
• 1 lb. smoked, decased sausage (store-made by my butcher. I recommend this over the Hillshire farms, hot dog-type sausage)
• 2 TBSP chili powder (I use Spice Islands)
• 1 tsp cumin (store brand)
• 2 tsp Spanish paprika (the sweet smokey kind, store brand)
• 1-2 tsp crushed chipotle powder, depending on desired level of spiciness (store brand)
• 2 cans (14.5 oz.) diced fire-roasted tomatoes (Muir Glen)
• 1 can (8 oz.) tomato sauce (store brand)
• 1 bottle chocolate porter or stout (I use the Shake by Boulder Beer – great stuff)
• 1 teaspoon Worcestershire
• 1 can (14.5 oz.) black beans, drained (store brand, low sodium)
• No more than 1 tsp salt for taste
• A carton of beef broth (optional)

Preparation

In a large pot over medium heat, cook bacon, stirring until it gets crispy. Add onion and garlic, stir until onions are translucent.

Increase heat to medium-high and add steak and sausage. Stir until the meat cooks on the outside, about 7 minutes. Don’t drain the juices. Stir in spices and about a 1/2 tsp salt, let that simmer for like 3 minutes. Add full cans of tomatoes (don’t drain), tomato sauce, and Worcestershire. Take one moderate swig of beer, then poor the rest in. Increase heat to high and bring to a boil. Let it boil for 5 minutes. Reduce heat to low, cover, and simmer for about an hour. Stir often. Season to taste with the rest of the salt.

This recipe should yield 4-8 servings depending on your definition. It's ok to stop here and eat it. Just add the beans about 10 minutes before you serve. But I believe these next steps helped me seal the deal.

I put the whole pot in the fridge overnight. In the morning I skimmed off the congealed fat that collected on top. Then I put it in a crock pot on low for 5 hours. These last steps gave it a completely different taste. I wanted it to be a tad bit soupier than it came out, so I added the beef broth until it reached my desired consistency. The recipe doubles extremely well. I'm making it again next week for my tailgate party.

Enjoy!

bon appetit