Smoky Texas Trinity Chili

Allergens

Dairy-free, Egg-free, Soy-free, Wheat-free

Ingredients

• 2 lbs ground beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 lb pork sausage
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 4 cups beef broth
• 2 jalapenos, diced
• 1 habanero pepper, diced
• 1 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper

Instructions

1. In a large pot, brown the ground beef and pork sausage over medium heat, breaking up any clumps. Drain excess fat and set aside.
2. In the same pot, sauté onions and garlic until softened. Add in jalapenos and habanero peppers, cook for another 2 minutes.
3. Stir in chili powder, smoked paprika, ground cumin, brown sugar, salt, black pepper, and cayenne pepper. Cook for 1 minute to release the flavors of the spices.
4. Add the cooked meat back into the pot along with kidney beans, crushed tomatoes, and beef broth. Bring to a boil, then reduce heat and let it simmer for at least 30 minutes. The longer it simmers, the better the flavors will meld together.
5. Taste and adjust seasonings as needed before serving hot with your favorite tailgate sides.

Chef’s Insight

To add more depth to this chili, consider using a mix of ground beef and ground bison for the meat component. This adds a unique flavor profile while maintaining the classic taste.

Notes

For a spicier chili, leave the seeds in the jalapenos and habanero pepper. If you prefer less heat, remove the seeds and membranes before dicing.