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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!

Clay's Colossal Chili

Ingredients

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.