Interstate Chili

By caligma

Great Chili recipe...I did add a can of kidney beans, baked beans and white beans.
Can be a bit spicy for some tastes, so keep checking when spices are being added.

Ingredients

• 1 medium Vidalia onion, diced
• 2 Tablespoons olive oil
• 1 green pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 3 jalapeno peppers, minced
• 3 tablespoons ground cumin
• 2 tablespoons ground dried oregano
• 1 tablesooon ground cinnamon
• 1 tablespoon chili powder
• 2 teaspoons cayenne
• 1 pound ground beef chuck
• 6 links Mexican chorizo, casings removed
• 2 tablespoons Gravy Master
• 2 Tablespoons hot sauce
• 1 (6 ounce) can tomato paste
• 2 cups beef broth
• 2 to 3 bay leaves
• salt and freshly ground black pepper
• 1 (8 oz.)container sour cream, for garnish
• 3 cups grated Cheddar, for garnish
• 1 small onion, diced, for garnish.
• FOR THE CHIPS
• 1 (10 oz.) bag corn tortillas, cut into 1-inch strips.
• Vegetable oil, for frying (peanut oil)
• salt.

Details

Servings 8

Preparation

Step 1

To prepare the chilli:
Heat oil in a large heavy pot over medium-high heat. Add bell peppers, onion, garlic and jalapenos and saute until tender, about 6 minutes. Add cumin, oregano, chili powder, cinnamon and cayenne and continue to cook, another 5 minutes. Add beef and chorizo and saute until browned, about 10 minutes, breaking meat apart as it cooks. add Worcestershire, Gravy Master, hot sauce and tomato paste.
Continue cooking until tomato paste turns nicely brown and caramelized, another 3 to 4 minutes. Add beef broth and bay leaves. Bring to a boil, then reduce heat to a simmer and cook, 1 hour. Keep stirring occasionaly to prevent chilli from burning or sticking to bottom of pan. Season with salt and pepper, to taste. Serve with sour cream, grated cheese, onion and Homemade Tortilla Chips.
Chilli can be made 2 days in advance and chilled, covered. Reheat before serving.

To prepare Chips.

Place oil in a deep pot until it comes almost halfway up the side of the pan.
Heat the oil to 360 degrees.
Deep-fry strips, 30 to 40 seconds each side, until crisp and just turning golden. Transfer to paper towel to drain. Sprinkle with salt immediately. Serve with Chilli.