I made some really good chili last night at the ranch. It turned out great but I had to doctor the recipe a bit to my liking. The chili powder I used might have been old but I had to add a lot more than the recipe called for as a result. In place of the poblanos, I added a couple scoops of medium hatch green chilies in a jar which were leftover from the green chili stew I made a few nights ago (recipe to follow next time I make it). The chili turned out a bit spicier than Buck likes but he very much enjoyed it along with his necessary side of cornbread. I used three types of beans, one each of pinto beans, red kidney beans, and pork and beans. Today we ate it again for lunch and it was excellent as leftovers. Chili is always better the next day!

I found this recipe as printed at asouthernsoul.com/award-winning-southern-soul-chili.

Ingredients

• ▢1 lb ground beef
• ▢1 lb hot sausage ( I used a second pound ground beef)
• ▢3 tablespoons chili powder
• ▢½ poblano pepper – chopped (I used jarred hatch green chilies)
• ▢2 stalks celery – chopped
• ▢1 medium onion – minced
• ▢2 tablespoons garlic – minced
• ▢2 teaspoons kosher salt
• ▢1 teaspoon ground pepper
• ▢4 oz tomato paste – canned or from tube (I used a full 6 oz can)
• ▢1 16 oz can crushed tomatoes (I used a 14 oz can of diced tomatoes)
• ▢1 cup your favorite BBQ Sauce (for the full 1-1/2 cups of BBQ sauce I used the remainder of a Sweet Baby Ray’s jar)
• ▢½ cup your favorite Hot/Spicy BBQ sauce
• ▢12 oz lager Beer (I used an IPA since that’s what we had)
• ▢1 cup beef stock
• ▢2 tablespoons Worcestershire sauce
• ▢1 tablespoon balsamic vinegar
• ▢1 tablespoon honey or sugar
• ▢2 cans (15oz) dark red kidney beans rinsed and drained
• ▢1 can black beans rinsed and drained

Instructions

• ▢In an extra-large stockpot or cast iron skillet, brown ground beef and sausage. 
• ▢Add chopped vegetables, except garlic, and cook until meats are cooked through and vegetables are tender.
• ▢Lower heat to medium. 
• ▢Add chili powder, tomatoes, tomato paste, and BBQ sauces to the pot, mixing well. Scrape any bits from the bottom of the pot. Cook for about 15 minutes stirring often.
• ▢Stir in beer, beef broth, minced garlic, Worcestershire, vinegar, and honey. Stir to blend ingredients.
• ▢Simmer for about 1.5 hours stirring frequently allowing chili flavors to marry. If sauce gets too thick, add water in ¼ cup amounts.
• ▢Add beans and cook another 30 minutes, stirring frequently. Taste for seasoning and adjust.
• ▢Serve with garnishes and extras – sour cream, scallions, grated cheese, hot sauce, jalapeños, hot cornbread