Willie's Chili
Hearty, slow-simmered chili with ground beef, pork, dried chiles and V8. Tips for heat, thickening, storage and substitutions.
This is the recipe my father, Willie, passed down to me. Beginning around age 4 our outings together always included a trip to the Spice House to get all the fixings for the next project. 40 years later I now have the privilege of working in the Milwaukee store.
Submitted by: Kate from Milwaukee, Wi
Yield: 4 quarts
- Long, low simmering concentrates flavor—plan 3 to 4 hours of reduction.
- Use whole dried chiles to control heat; remove them if chili gets too spicy.
- Cornmeal thickens the pot; masa, cornstarch or longer simmering work too.
Spices
Featured in this Recipe
Preparation Instructions:
In a heavy bottomed soup pot (Dutch oven works well), heat the oil. Add all the cut vegetables and saute until the onions are translucent. Add the ground beef and sausage, mixing often to break up the larger chunks. Once the meat is fully cooked, drain off the excess fat. Add all the spices and chilis, and stir until evenly distributed. Leave the whole chilies whole, if the chili seems to be getting too hot, just take them out. Stir in the tomatoes and bring to a simmer. Stir in 2 cups of beef broth and let simmer until reduced by half, stirring often. Do the same with the V-8 juice. Repeat. This process can take up to four hours. Check the seasoning and add salt if necessary. Mix in the cornmeal, constantly stirring until chili is the desired thickness. Add the beans and let simmer a few minutes more. Serve with any sides: crackers, cheese, sour cream, onions, noodles....
thespicehouse.com
Frequently Asked Questions
How long does Willie's chili take to make and how many does it feed?
Expect about 3 to 4 hours of simmering after prep. The slow reduction steps concentrate flavor. This recipe should feed roughly 8 to 10 people depending on portion size.
How can I make the chili milder or hotter?
To tame heat, remove seeds from the jalapenos, skip the Tien-Tsin chilies, or pull out whole dried chiles while it simmers. To increase heat, add chopped chilies, more chili powder, or leave seeds in. Taste and adjust gradually.
What are Tien-Tsin and guajillo chilies and where can I buy them?
Tien-Tsin are small, very hot dried Asian chilies. Guajillo is a mild, fruity Mexican dried chili. You can find them at Asian or Latin markets, specialty spice shops, or online. Rehydrate guajillo in hot water for 15 to 20 minutes before using if you want to chop or blend it.
How should I thicken the chili and avoid lumps with the cornmeal?
Make a slurry by whisking cornmeal into a small amount of cold liquid first, then stir it into the hot chili while stirring constantly. Alternatives are masa harina, a cornstarch slurry, or a short roux. You can also simmer longer to reduce liquid.
Can I make this chili ahead of time and how do I store it?
Yes. Chill leftovers in sealed containers and refrigerate for 3 to 4 days. For longer storage, freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth or water if it thickened too much.
How can I make a vegetarian or vegan version?
Swap the beef and pork for extra beans, cooked lentils, mushrooms, or textured vegetable protein. Use vegetable broth instead of beef broth and keep the same spice mix, adjusting salt and heat to taste.
Can I substitute the V-8 juice or beef broth with other liquids?
Yes. Use tomato juice, crushed tomatoes, vegetable stock, or even beer. Each choice changes the flavor profile, so taste and adjust seasoning and salt as you go.
What are good toppings and side dishes for this chili?
Classic toppings are shredded cheese, sour cream, chopped onions and crackers. It also pairs well with cornbread, rice, tortilla chips or cooked noodles for a heartier meal.
How long does Willie's chili take to make and how many does it feed?
Expect about 3 to 4 hours of simmering after prep. The slow reduction steps concentrate flavor. This recipe should feed roughly 8 to 10 people depending on portion size.
How can I make the chili milder or hotter?
To tame heat, remove seeds from the jalapenos, skip the Tien-Tsin chilies, or pull out whole dried chiles while it simmers. To increase heat, add chopped chilies, more chili powder, or leave seeds in. Taste and adjust gradually.
What are Tien-Tsin and guajillo chilies and where can I buy them?
Tien-Tsin are small, very hot dried Asian chilies. Guajillo is a mild, fruity Mexican dried chili. You can find them at Asian or Latin markets, specialty spice shops, or online. Rehydrate guajillo in hot water for 15 to 20 minutes before using if you want to chop or blend it.
How should I thicken the chili and avoid lumps with the cornmeal?
Make a slurry by whisking cornmeal into a small amount of cold liquid first, then stir it into the hot chili while stirring constantly. Alternatives are masa harina, a cornstarch slurry, or a short roux. You can also simmer longer to reduce liquid.
Can I make this chili ahead of time and how do I store it?
Yes. Chill leftovers in sealed containers and refrigerate for 3 to 4 days. For longer storage, freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth or water if it thickened too much.
How can I make a vegetarian or vegan version?
Swap the beef and pork for extra beans, cooked lentils, mushrooms, or textured vegetable protein. Use vegetable broth instead of beef broth and keep the same spice mix, adjusting salt and heat to taste.
Can I substitute the V-8 juice or beef broth with other liquids?
Yes. Use tomato juice, crushed tomatoes, vegetable stock, or even beer. Each choice changes the flavor profile, so taste and adjust seasoning and salt as you go.
What are good toppings and side dishes for this chili?
Classic toppings are shredded cheese, sour cream, chopped onions and crackers. It also pairs well with cornbread, rice, tortilla chips or cooked noodles for a heartier meal.
My favorite chili recipe! I substitute 2 Serrano peppers for the green pepper, and try to find very course grind beef. To finish add 1/2 cup cider vinegar. And usually make a double batch. I’ve won ‘Chili competitions’ with this recipe! It’s the abundance of the spices that make it so fantastic.
Please don’t take my rating as a dig to this recipe. Everyone has different tastes, some might rave about this chili. Don’t let my changes deter you from trying it as you wish.
Made with the exact ingredients in the same manner, I found it to be very pasty early on with so much chili powder. There was nothing to simmer, so I had to add a bit of water.
Not knowing what to do with the dried peppers (leave whole? Slice? Grind? Take out when finished??) I decided to cut the Guajillo in tiny bits, which turned out well, but because it imparts a sweet flavor, I would only add half a pepper next time.
“2-3 Tien Tsin peppers” Err on the side of caution. I used two of the smallest peppers in the batch and wow! Maybe we’re just wimps.
We enjoy spicy foods, but next time, I will reduce the chili powder and the chili con carne seasoning. It just seemed overpowered with powder, but worth mentioning – to each his own.
Other than draining and rinsing the black beans and adding a can of dark red kidney beans (rinsed and drained) to reduce some of the heat, we find ourselves with a huge pot of chili to share, and any signs of nasal congestion are entirely gone. Good with macaroni noodles or corn chips.
Sign me, a fussy eater, but will keep this recipe with my adaptations. :-)