Pete & Shannon's Damn Good Chili

A Hearty Two-Meat Beanier Chili Built for the Long Simmer

This is a chili meant to fill the house with smoky aroma all afternoon. Two pounds of ground beef and a pound of hot breakfast sausage make the meat foundation, with the sausage’s fennel and pepper warming the chili in a way plain beef alone never does.

The surprise is the barbecue sauce. Just a few ounces of it adds smoky, slightly sweet depth that mimics what you’d get from a long-smoked brisket without the actual smoking. Combined with beer for malty backbone and three beef bouillon cubes for deep umami, the broth becomes its own distinct flavor profile.

Four hours of low simmering is what melds everything. The flavors get to know each other, the meats break down into the broth, and the kidney beans absorb the spice instead of sitting alongside it. Stir occasionally so the bottom doesn’t catch.

Pro Tips

• Drain the meat fat thoroughly before continuing. Excess grease pools on top of the chili and tastes off.
• Bloom the chili powder and cumin in the meat fat for 30 seconds before adding liquid. This wakes up the spices and prevents that raw, dusty taste.
• Use a darker, maltier beer (lager or amber) for richer flavor. Skip anything overly hoppy, as hops turn bitter on a long simmer.
• Make this a day ahead. Like most chilis, it tastes even better after a night in the fridge.

Variations

• Stir in 1 to 2 chopped chipotles in adobo for smoky heat instead of the jalapeños.
• Top each bowl with shredded cheddar, diced raw onion, and sour cream.
• Serve over rice, cornbread, or even hot dogs for a chili-cheese variation.