A robust and spicy chili recipe to celebrate the Gray Cup featuring our Island Raised Beef and Red Barn’s Own Sausage. Make the day before and then heat and serve with a sprinkle of shredded Red Barn’s Own Smoked Cheese and scallions.
RED BARN’S OWN CHUCKWAGON CHILI
Prep: 30 minutes
Cook: 2 hours
- 2lbs ground Island Raised Beef
- 2 lbs ground Island Raised Beef
- 1 lb local Metchosin Italian Sausage
- 3 – 19oz. cans of San Remo red kidney beans, drained
- 4 – 14.5 oz cans of Pastene Diced fire roasted tomatoes
- 1 5.5 oz can San Remo tomato paste
- 1 cup mushrooms, sliced
- 1 large yellow onion, chopped
- 2 green chili peppers, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1/2 lb Red Barn’s Own Bacon, cooked & crumbled
- Imagine Beef Broth
- 1⁄2 cup beer
- 1⁄2 cup Uncle Luke’s Maple Syrup
- 1⁄4 cup chili powder
- 1 tblsp Worchestershire sauce
- 1 tblsp minced garlic
- 1 tblsp dried oregano
- 2 tsp ground cumin
- 2 tsp Tabasco sauce
- 1 tsp dried basil
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp sugar
- Heat a large stock pot over medium-high heat. Cook bacon, remove from pan and crumble. Crumble the sausage and cook with ground beef in the hot pan and cook until evenly browned. Drain off excess grease.
- Pour in the kidney beans, tomatoes, and tomato paste. Add the onion, chili peppers, green peppers, mushrooms, bacon bits, beef stock, beer, and maple syrup. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, Tabasco, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve or refrigerate, and serve the next day.
- To serve, ladle into bowls and top with shredded smoked Cheddar cheese and scallions.