Clay's Colossal Chili Recipe

Clay's Colossal Chili Notes

This is the very recipe Chef Clay Erickson used to WIN the National Hobart Chili Cookoff at the Culinary Institute of America in Napa Valley, California in the spring of 2005. He was gracious enough to share the recipe with us. Thanks Clay!

Ingredients

  • 1/4 cup olive oil
  • 1 pound inside bottom round stew meat, cut into bite-sized pieces
  • 2 pounds ground round (85/15)
  • 1/2 pound ground hot Italian sausage
  • 1 cup green bell pepper, diced
  • 1 cup red bell pepper, diced
  • 1 cup yellow bell pepper, diced
  • 2 cups yellow onion, diced
  • 1/2 cup Burgundy red wine
  • 2 (14.5 ounce) cans stewed tomatoes (Del Monte "Mexican Recipe")
  • 1 (29 ounce) can tomato sauce
  • 1 Tablespoon tomato paste
  • 2 Tablespoons dark brown sugar
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground Tellicherry black pepper
  • 2 Tablespoons freshly ground cumin
  • 2 Tablespoons hot chili powder
  • 1 Tablespoon Aleppo pepper
  • 1/2 teaspoon ground Turkish bay leaves
  • 1 1/2 cups water
  • 1 (14 ounce) can red kidney beans, rinsed and drained
  • 1 pound cheddar cheese (mild fancy shredded)
  • 1 scallion, chopped
  • 10 corn tortillas, julienne cut

Serves / Yields

14 (8 ounce) portions

Preparation Instructions

Heat oil in a large pot and brown stew meat on all sides. Remove meat and set aside. Brown ground beef and Italian sausage. Remove meat and set aside.

Remove excess oil, leaving 2 tablespoons in the pan. Add the peppers and onion to the pan. Saute on medium heat for 5 minutes. Add wine to peppers and onion. Reduce by half. Place all three meats back into the large pot. Add stewed tomatoes, tomato sauce, tomato paste, brown sugar, salt, pepper cumin, chili powder, Aleppo peper, ground bay leaves and water. Bring to a boil. Reduce heat and simmer for approximately 3 hours stirring occasionally.

Add kidney beans. Let cook an additional 30 minutes.

Deep fry corn tortillas until lightly brown. Serve chili in soup bowls. Garnish with cheddar cheese, tortilla chips and green onion. Accompany with cornbread twists. Enjoy!

Credit

This recipe was provided by Chef Clay Erickson from Waukegan.

Cuisines, Courses and Ingredients

Comments

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Average Rating

I made this for our local tavern's Bears halftime spread. All the regulars take turns and the chili is a big deal each week. I was concerned that it would be too hot for some of their tastes but it was perfect...spicy without too much heat. Use the Spice House seasonings for sure!

~ Comment by Liz S. who would make this recipe again.

This was a great recipe. I would definitely make this again. I made it for a dinner party and it was a huge hit. It has a good kick with a complex flavor. A keeper!

~ Comment by Marlis B. who would make this recipe again.

I too won first place and peoples choice in my County Chili Cookoff! Excellent Chili using Spice House Spices!

~ Comment by Christina L. who would make this recipe again.

This was a great chili, although it was a little too sweet for my family's taste buds. I will make it again, but will cut the brown sugar in half or omit it......... very, very good though!!

~ Comment by Cindy R. who would make this recipe again.

Tomorrow will be my fifth time making Uncle Clay's Chili. So far, it gets better every time, and I'm sure this time will be no different! Thanks Unk for the great recipe, hope to see you soon!!!

~ Comment by Alan E. who would make this recipe again.

I am writing this as I eat the bad boy chili called Clay's Colasal....

This is an awesome recipe. I do it a little differently.... Drop the stew meat and put 1 1/2 pound of hot Italian sausage meat. I just get the sausage whole and squeeze the meat out of the casing. Then I get 1 1/2pound of mild Italian sausage meat. Then add a 1 pound of ground beef. Brown the meat and drain the fat. Afterwards, I cook the whole recipe in a 6 quart pressure cooker at high for 30 minutes. Wow... A meaty kicking chili... My Girlfriend just said "this Chili is.... Slap your Momma good!" I'm intrigued.....

~ Comment by Bryan H. who would make this recipe again.

We have an annual Chili Cook-off where I work and I have entered it for 9 years now. This year (2006) I won "People's Choice Award" and "Chef's Award" with this recipe and Spice House spices. This recipe is truely a winner!!!

~ Comment by Toni B. who would make this recipe again.

Yummy! I love it and would make it. I do not usually eat chilli however I would eat this one again and again. Thanks Clay!

~ Comment by Julie F. who would make this recipe again.

Clay's chili is by far the best chili I have ever tasted. I think America agrees since he was the winner of the national chili cook off. Clay- you're recipe is just absolutely amazing!!! I thank you for sharing!!!

~ Comment by Emily A. who would make this recipe again.

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Quick Shopping List
Tellicherry Black Pepper, Ground
Regular Dustless Grind, in a glass jar
1/2 cup shaker jar, net wt. 2 oz. 		$3.18
Cumin Seed, Whole and Ground
Ground, in a glass jar
1/2 cup shaker jar, net wt. 2.25 oz. 		$3.78
Chili Powder, Mild, Medium, or Hot
Hot, in a glass jar
1/2 cup shaker jar, net wt. 2.5 oz. 		$4.38
Aleppo Pepper, Crushed
Crushed, in a glass jar
In a 1/2 cup shaker jar, net wt 2 ounces 		$4.28
Bay Leaves, Turkish, Whole and Ground
Ground, in a glass jar
In a 1/2 cup shaker jar, net wt. 1.75 ounces 		$4.78

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