Clay's Colossal Chili | Midwest Living

Clay's Colossal Chili

Clay's Colossal Chili

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  • Yield: About 5 cups
  • Prep 1 hr
  • Cook 3 hrs

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  • 1 pound boneless beef chuck roast or beef stew meat, cut into 1-inch cubes
  • 1/4 cup olive oil
  • 2 pounds lean ground beef
  • 1/2 pound bulk hot Italian sausage
  • 2 large yellow onions, chopped
  • 3 large green, red, or yellow sweet peppers, chopped
  • 1/2 cup Burgundy wine or dry red wine
  • 2 14 1/2 - ounce can Mexican-style stewed tomatoes, undrained and cut up
  • 1 29 - ounce can tomato sauce
  • 1 1/2 cups water
  • 2 tablespoons dark brown sugar
  • 2 tablespoons The Spice House Freshly Ground Cumin or ground cumin
  • 2 tablespoons The Spice House Hot Chili Powder or hot chili powder
  • 1 tablespoon The Spice House Crushed Aleppo Pepper or hot chili powder
  • 1 tablespoon tomato paste
  • 1 teaspoon The Spice House Kosher Flake Salt or kosher salt
  • 1 teaspoon The Spice House Ground Black Tellicherry Pepper or freshly ground black pepper
  • 1/2 teaspoon The Spice House Freshly Ground Turkish Bay Leaves or 2 whole bay leaves
  • 1 15 - ounce can red kidney beans, rinsed and drained
  • Shredded cheddar cheese
  • Thinly sliced green onions
  • Tortilla Strips (optional)


  1. In a 6- to 8-quart Dutch oven, brown beef cubes, on all sides, in hot oil. Remove beef cubes and place in a large bowl; reserve pan drippings. Add ground beef and Italian sausage to reserved drippings. Cook meats until brown, stirring occasionally. Transfer ground beef and the Italian sausage to the same bowl with beef cubes. Drain pan drippings, reserving 2 tablespoons in the Dutch oven.
  2. Add onions and sweet peppers. Cook and stir over medium heat about 10 minutes or until onion is tender. Remove pan from heat. Add wine to onion mixture in pan. Return to heat. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until wine is reduced by about half. Stir in undrained stewed tomatoes, tomato sauce, water, brown sugar, cumin, chili powder, Aleppo Pepper, tomato paste, salt, Black Telllicherry Pepper and bay leaves. Bring to boiling.
  3. Add meat mixture to tomato mixture. Return to boiling; reduce heat. Simmer, covered, for 3 hours, stirring occasionally. Add beans to meat mixture and cook for 30 minutes more. If using whole bay leaves, remove and discard.
  4. To serve, ladle the chili into soup bowls. Top each with cheddar cheese, green onions, and, if desired, Tortilla Strips. Makes 10 (1-1/2-cup) servings.
  5. Tortilla Strips (optional): Set a large wire cooling rack over a paper towel-lined baking sheet; set aside. Halve ten 6-inch yellow corn tortillas, the cut crosswise into 1/2-inch-wide strips. In a heavy large saucepan, heat 1/2-inch of cooking oil over medium-high heat. Add the tortilla strips, a few at a time, and cook for 45 to 60 seconds or until crisp and lightly browned. Using a slotted spoon, remove the tortilla strips from the hot oil. Transfer to cooling rack; drain well. Repeat with remaining tortilla strips. Makes about 5 cups.

Nutrition Facts

(Clay's Colossal Chili)

carb. (g) 28, pro. (g) 35, cal. (kcal) 469, chol. (mg) 101, Fat, total (g) 24, sodium (mg) 1193, fiber (g) 6

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