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Local Style Chili

User rating: (4)

Featured in the Honolulu Star-Advertiser on March 18, 2020.

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Ingredients:

Local Style Chili

  • 1/2 pound bacon, cut into 1/2 inch pieces
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 8 cloves garlic, minced
  • 1/4 cup chili powder
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 pound lean ground beef
  • 1 pound Portuguese sausage
  • 2 (15-ounce) cans red kidney beans or pinto beans
  • 1 (28-ounce) can diced or whole tomatoes
  • 2 (8-ounce) cans tomato puree or sauce
  • 1/2 teaspoon salt
  • Shredded cheese for garnish

Directions:

  1. In a large pot on medium heat, cook bacon until browned.
  2. Drain oil, reserve 2 tablespoons.
  3. Add onions, bell pepper, garlic, chili powder, cumin, coriander, red pepper flakes, oregano and cayenne pepper.
  4. Cook until vegetables are softened.
  5. Increase heat to medium high and add ground beef and sausage; cook until browned.
  6. Add beans, tomatoes, tomato puree and salt.
  7. Bring to a boil, reduce heat to low and simmer for one hour.
  8. Remove cover and simmer for another hour, stirring occasionally, until chili has thickened.
  9. Season to taste.
  10. Best served the next day.

Serves 8.

Approximate Nutrient Analysis per serving (not including shredded cheese):
500 calories, 29 g fat, 10 g saturated fat, 90 mg cholesterol, 1400 mg sodium, 29 g carbohydrate, 9 g fiber, 6 g sugar, 32 g protein

Review

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I use this as the base for a tremendous venison chili. As venison fat is not very palatable cook your venison with half your onion and garlic and drain away any venison tallow. Then add back enough bacon drippings to just coat the venison. I also like to add about 1t. of smoked paprika . I’ve scaled this recipe for up to 60 servings and it does wonderfully. Reserve the salt til your almost done. Canned tomatoes and sauce/purée can be VERY salty as can the sausage. If you need to thin it a bit use low sodium beef broth. The suggestion of stewed tomatoes is great it helps keep moisture and adds some volume and bowl appeal. I found this recipe about 20 years ago. As a base for my chili it’s won several cook offs . One great hint is ancho chili powder bloomed in the bacon drippings! Live well and enjoy !

by OKintheStix on 10/24/2021

This is hands down the best chili recipe! It is a tad spicy so tone it down if you no can handle. I used only one can of pinto beans and during the second hour of cooking, I just cracked the lid open while cooking. I didn't want the liquid to reduce too much since it was already pretty thick. Try dis, moa betta than zippys.

by Kris on 1/6/2021

Very tasty and hearty chili. I'd recommend adding a can of stewed tomatoes. The chili was a little on the thick side.

by ANONYMOUS on 8/9/2020

I love this recipe. In the past, the recipe would have an option to half the recipe. Possible to reinstate that feature?

by ANONYMOUS on 6/18/2018