SPICY CHUCK STEAK-SAUSAGE CHILI

When I was a finalist at the Branson Taste of Home Great American Pie Bake-off, Al Roker, one of the judges, gave all of us a signed copy of his barbecue cookbook.  In it were several chili recipes, one of which was his.  I doctored it up quite a bit because I like a chili with complex flavors, and his recipe  seemed very one dimensional.  I doctored it so much that I can no longer call it by his name. 

The flavor of this chili is great – it’s everything I would ever want in a chili.  But, after eating it, Guy and I both agreed that we prefer ground meats in our chili, rather than cubes of chuck steak.  Our senior jaws and teeth prefer as little chewing as possible.  It didn’t stop us from eating it though, because this is some good chili.  There’s just enough heat, and it comes in waves so that you don’t get it all at once.  The hot Italian sausage and Hatch chili peppers seem to take turns delighting your tongue with their presence.  Next time I make this, however, it will be with ground beef.

Spicy Chuck Steak-Italian Sausage Chili Inspired by Al Roker’s Chili Rating:  9.5 out of 10 Click for PRINTABLE PAGE

INGREDIENTS:  2 lbs. chuck steak, cubed in bite-size pieces (or 2 lbs. ground chuck) 1 lb. hot Italian sausage, casings removed, crumbled 2 large onions, diced 12 cloves garlic, grated or diced 1 Tbsp. ground cumin 1 Tbsp. paprika (not smoked) 1 tsp. Mexican oregano, crushed 3/4 cup chopped fire-roasted chiles (I used fresh Hatch chile peppers that I roasted on the grill.) 2 (8-oz.) cans Hunt’s tomato sauce 6 oz. low-sodium beef broth 6 oz. low-sodium chicken broth 6 oz. beer 1 Tbsp. finely ground cornmeal about 1/2 oz. dark chocolate 1 (15-oz.) can pinto beans 1 (15-oz.) can Northern beans 1 (15-oz.) can dark red kidney beans Toppings:  chopped scallions, sour cream, shredded Cheddar cheese Brown beef and sausage in a large Dutch oven.  Do this in batches so as not to crowd the meat.    Transfer meat to bowl; set aside.  Drain fat, reserving about 2 Tbsp.  Saute onions and garlic in reserved fat till transparent, about 7 minutes.  Add cumin, paprika and oregano; stir and cook about 1 minute, then add fire-roasted chiles, tomato sauce, broths, beer, cornmeal and chocolate.  Stir meat back in.  Bring to a boil, stir thoroughly, reduce heat to a simmer and cook about 1-1/2 hours.  Add the beans and simmer gently for another 30 minutes.    Serve with toppings listed above.  Cornbread is also a great accompaniment.  Yield:  about 12 servings

A GOOD CHILI RECIPE

I’m not nuts on chili, but I do occasionally enjoy a smashed baked potato or grilled hot dog topped with it. Store-bought chili has always disappointed me, and I haven’t found a restaurant chili that really rocks my socks. So, rather than purchase already-made chili, every once in a while, I’ll make my own and freeze it in small containers to be used for baked potatoes and hot dogs.



Chili is one of those intensely personal dishes. With beans or without? Ground meat or chunks? Beef, pork, chicken, turkey or vegetarian? Hot or mild? Since I don’t eat it that often, I’m not exactly a chili expert. But I know what I like to eat: something with deep flavor and a nice tinge of spicy, smoky hotness, with beans please, and not too soupy. That’s what this recipe delivers.


I started with a recipe, titled “Best Chili,” from Moms Who Think, and I tweaked it to make it my own. According to Moms Who Think, the original recipe was a blue ribbon winner at a chili cook-off and took home the prize of $20,000. Is it the best? I haven’t tasted enough chilis to know. Guy and I both liked this chili recipe, and I would definitely make it again. The beer and cocoa, along with the spices, develop a deep, pleasing flavor. I added beans to the pot, since they were missing from the original recipe. If you’re not a bean person, leave them out.

A Good Chili Recipe Printable recipe Adapted from Moms Who Think Rating: 9 out of 10

INGREDIENTS: 1-1/2 lbs. good-quality lean ground beef (I used Black Angus) 1 lb. lean ground pork 1 cup chopped onion 1-1/2 Tbsp. chopped garlic 3 Tbsp. chili powder 2 Tbsp. ground cumin 2 tsp. smoked paprika 2 tsp. Mexican oregano 1 tsp. natural unsweetened cocoa powder 3 Tbsp.. ketchup 1 (7 oz.) can fire-roasted green chilies, peeled and diced, with liquid 1 (8 oz.) can tomato sauce (I used Contadina) 1 tsp. California hot sauce (or other hot sauce of choice) 3/4 tsp. coarse sea salt 1-1/2 cups beef broth 1 cup beer (I used Budweiser) 3 (14.5 oz.) cans of beans of choice (I used black beans) In a heavy Dutch oven or other large, heavy pot, brown the meat, preferably in two stages. (If you put all the meat in at once, it will steam rather than brown.) Drain off all but 2 Tbsp. fat. Add onion and garlic; cook and stir till tender. Add the other half of the meat that you took out, along with the remaining ingredients except beans, stirring well to combine. Bring to a boil; reduce heat, cover, and simmer for 2-1/2 hours. Drain and rinse beans and add to pot. Cook an additional 1/2 hour. Serves 6-8