Rocco Gizzo
There are some dishes that make sense the second they hit the table, and Chili is one of them. This is a thick, hearty bowl built for game day, cold nights and feeding a crowd. It is practical enough for a weeknight without tasting like a compromise. It is exactly the kind of thing I want on a game-day spread. For me, this is the sweet spot: familiar enough to feel like comfort food, but good enough that you are already thinking about the next bite. That is the kind of cooking I want this site to be full of — approachable, full of flavor and never precious about itself. Make it, tweak it to your taste and have a little fun with it. That is the whole point.
Soups
Hearty Beef Chili
Hearty Beef Chili is cozy, satisfying and made for a big bowl, good bread and an easy night at home.
Ingredients
- 1 lb ground beef at least 80/20
- 1/4 pound italian sausage
- 1 medium yellow onion diced
- 4 garlic cloves finely minced
- 1 poblano pepper roasted and finely chopped
- 1 jalapeno pepper roasted and finely chopped
- 2 tbsp tomato paste
- 3 tbsp chili powder
- 1 tbsp unsweetened cocoa powder
- 2 tsp cumin
- 1.5 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp oregano
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
- 1/4 tsp cayenne
- 1 15oz can tomato sauce
- 1 15oz can fire roasted tomatoes
- 2 cups beef bone broth
- 1 tbsp brown sugar
- 1-2 15oz can kidney or pinto beans (add last 20 minutes)
- 2-3 tbsp corn meal enough until desired texture is reached.
Instructions
- Season the poblano and jalapeno with olive oil and salt, and roast until charred on all sides. Then remove, and chop.
- In a large Dutch oven, heat olive oil over medium heat and add the ground beef and Italian sausage. Season with salt and cook until browned. Once browned, remove.
- Then drizzle with more olive oil and sauté the onions until softened. Then add garlic and the chopped chilis and mix until combined.
- Add tomato paste, chili powder, cocoa powder, cumin, garlic powder, smoked paprika, onion powder, oregano, cinnamon, black pepper, and cayenne pepper. Cook until the spices toast (about 1-2 minutes). Then add the meat back to the pot and mix until combined.
- Add the tomato sauce, the fire roasted tomatoes, and bone broth. Bring to a simmer, then stir in the brown sugar.
- Cover loosely, and let the chili simmer for 1-2 hours (the longer the better), stirring occasionally.
- 20 minutes before you’re ready to serve, add the beans and the cornmeal/polenta. Stir well and simmer until desired thickness is reached.
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