Logo Print This Recipe

Chili with the Works

Posted by Peggy on January 30, 2013

Chili with the Works
Recipe: Chili with the Works


  • 1/4 cup plus 1 tablespoon canola oil
  • 1 pound chipotle chicken sausage (or other) links, cut into 1-inch pieces
  • 1 pound beef roast, cut into 1-inch pieces
  • 2 large red onions, chopped
  • 2-3 jalapeno peppers, seeded and diced*
  • 1 poblano pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 green pepper, seeded and diced
  • 2 tablespoons finely chopped garlic
  • 2 tablespoon ground cumin
  • 2 tablespoons oregano
  • 1 tablespoon smoked paprika, hot or mild
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cardamon
  • 1/4 cup unsweetened cocoa powder
  • 1 pound ground beef
  • 1 (28 ounce) can chopped tomatoes, with juice
  • 1 (28 ounce) can whole tomatoes, with juice
  • 1/2 cup tequila or mezcal
  • 1 (12 ounce) bottle of your favorite beer


  1. In a heavy-bottomed skillet, heat the tablespoon of oil over medium-high heat. Sear sausage and beef until browned on all sides. Remove from heat and reserve.
  2. In a large, heavy-bottomed pot, heat remaining oil over medium heat. Add the onions and cook, stirring, 8 minutes or until fragrant and wilted. Stir in jalapenos, poblano and bell peppers and garlic and cook, occasionally stirring, 5 minutes. Stir in cumin, oregano, paprika, cinnamon, coriander, and cocoa powder. Cook a minute then add ground beef, breaking up with a fork and stirring into mixture.
  3. When beef has lost its raw look, stir in tomatoes, tequila (or mezcal) and beer. Bring to a boil then reduce heat to low; return sausage and beef to pot and simmer, occasionally stirring and pressing whole tomatoes with the back of a spoon, 1-2 hours over low heat.

*Wear plastic gloves when handling hot chili peppers

Number of servings (yield): 8-10 servings

Active Time: 40 minutes

Simmer Time: 1-2 hours

Copyright © Peggy Lampman's dinnerFeed.