Certainly, I've always thought my husband's chili recipe to be wonderful. Delicious. Hearty.
So, I was a little apprehensive about sharing the news with him. "Guess what, honey,
Instructables is having a soup, stew and chili contest, but I'm not entering your recipe."

He didn't seem to mind.
His Snickerdoodles recipe, however...

Though this soup is chunky, don't let it fool you. It is indeed fit for a bowl.
Hubby and I put everything on a bed of pasta, so don't be surprised to
see even this chili poured over a bowl of it.

Not too spicy, not too sweet, not too hot, but a hearty, delicious chili you will
not regret making. Be prepared...it does make quite a batch!

Please feel free to amend the recipe as you choose. Add garlic. Add jalapenos.
Add salt. It is entirely up to you.

Pardon the smoky image - the steam from the hot chili was difficult to blow
out of the way while taking a photograph at the same time!

Step 1: The Recipe - Ingredient Sources and Suggestions...


1/4 cup olive oil (please don't use the cheap stuff)

1 pound inside bottom round stew meat, cut into bite-sized pieces

2 pounds of ground round of good quality.
(No need for the finest cut, but don't use the low percent hamburger)

1/2 pound of ground hot Italian sausage


1 cup green bell pepper, diced
1 cup red bell pepper, diced
1 cup yellow bell pepper, diced
2 cups yellow onion, diced


1/2 cup Burgundy red wine - What to do with the rest of the bottle? Hmmm.
2 (14.5 ounce) cans stewed tomatoes (Del Monte "Mexican Recipe")
1 (29 ounce) can tomato sauce


1 Tablespoon tomato powder or paste
2 Tablespoons dark brown sugar
1 teaspoon Kosher salt
1 teaspoon ground Tellicherry black pepper
2 Tablespoons freshly ground cumin
2 Tablespoons hot chili powder
1 Tablespoon Aleppo pepper
1/2 teaspoon ground Turkish bay leaves
1 1/2 cups water

BEANS - Yes, I understand some of you are greatly opposed. If so, omit this ingredient.

1 (14 ounce) can red kidney beans, rinsed and drained


No doubt, you've looked over the ingredient list and asked yourself "What the heck
is an Aleppo pepper?" or "Where in the world am I going to find ground Tellicherry pepper?"

Fear not, I'm certain your recipe will be just fine using standard ingredients found in your
local grocery store, but...

I don't know these people personally, nor am I paid to promote their company, but I must
sing the praises of The Spice House. If you are not lucky enough to live near one of their
fabulous stores in Illinois or Wisconsin, the online shopping is a breeze, and actually a
fun process.

A recent illness found me in bed, bored, with an internet connection. Sure enough, I found
myself perusing cookbooks and recipes. I found a good recipe, ordered a few spices, and
proceeded with my life. Then I received an email from Instructables about a cookie contest.
Wandering around the site, I found the soup, stew and chili contest. Talk about perfect timing!

Don't worry if you have light brown, instead of dark brown sugar.
Dark brown just has a bit more molasses in it.

Don't panic if you have white onions instead of yellow.
No wine? No worry. Honestly, this recipe is very forgiving.

I prefer to make a recipe verbatim, then I can amend as desired.

This recipe posted as found in a wonderful little cookbook by Clay Erickson.

If you would like to purchase Clay's recipe book

No, I don't work for him, I don't know him, and wouldn't know him if
I passed him on the street. But he makes a mean cookbook!
<p>Im making this tonight but a couple different things: chorizo instead of Italian sausage and Sierra Nevada Narwhal (porter) in place of the redd wine </p>
Yum! I can't wait to make this :D
Thank you, Wynd!
I made this tonight, and it turned out great! Good job! :D
Many thanks, Sandra!
<strong>GREAT INSTRUCTABLE......</strong>congrads on your win, looks fantastic....
Tinpie, thank you so much! Oddly enough, I am making another pot today, only this time, I am adding garlic and jalapenos! :-)
Excellent 'ible....just in time for the cold season.
Thank you, General Zod! <br> <br>Love the name!
When I make chili I buy the cheapest cut of beef roast I can find, and cut it up myself. Stew beef is crazy expensive in comparison. Then I simmer it slowly in a crock pot overnight with the peppers onions and spices. The long low simmer breaks down any of the chewy stringy stuff. It also infuses the meat with the flavor of the peppers.
Hi Darus, that sounds great! <br>There is still time to submit your recipe, the deadline is not until midnight tonight. :-)
I've only ever seen chili with just ground meat. This sounds so wonderful! And your veggies look so amazingly fresh!
Thank you, Penolopy! I'm not a big meat eater, so this is a definite recipe for the carnivores. The additional meat cooks up very tender after a three hour simmer.

About This Instructable




Bio: Let's skip the pretentious titles. At present, I am a paper pusher for a manufacturing plant. In the remainder of my life, I am ... More »
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