Recipe courtesy of Sunny Anderson
Interstate Chili
Total:
2 hr 45 min
Active:
45 min
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr 45 min
Active:
45 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

For the chili:
  • 2 tablespoons olive oil
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 medium Vidalia onion, diced
  • 3 garlic cloves, minced
  • 3 jalapeno peppers, minced
  • 3 tablespoons ground cumin
  • 2 tablespoons dried oregano
  • 1 tablespoons chili powder
  • 1 tablespoon ground cinnamon
  • 2 teaspoons cayenne
  • 1 pound ground beef chuck
  • 6 links Mexican chorizo, removed from casings
  • 3 tablespoons Worcestershire sauce
  • 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-ounce) container sour cream, for garnish
  • 3 cups grated Cheddar, for garnish
  • 1 small onion, diced, for garnish
For the chips:
  • 1 (10-ounce) bags corn tortillas, cut into 1-inch strips
  • Vegetable oil, for frying
  • Salt

Directions

To prepare the chili: 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. Season with salt and pepper, to taste. Serve with sour cream, grated cheese, onion and Homemade Tortilla Chips. Chili can be made 2 days in advance and chilled, covered. Reheat before serving.

To prepare the chips: Place oil in a deep pot until it comes almost halfway up the side of the pan. Heat oil to 360 degrees F.

Deep-fry strips, 30 to 45 seconds each side, until crisp and just turning golden. Transfer to paper towel to drain. Sprinkle with salt immediately. Serve with chili.

IDEAS YOU'LL LOVE

Beef Chili

Recipe courtesy of Tyler Florence

Emeril's Chili

Recipe courtesy of Emeril Lagasse

Chili Dogs

Recipe courtesy of Tyler Florence

Bison Chili

Recipe courtesy of Debi Mazar and Gabriele Corcos

Emeril's Chili

Recipe courtesy of Emeril Lagasse

Cin Chili

Recipe courtesy of Cindy Wilkins

Panhandle Chili

Recipe courtesy of Vanessa Chavez

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Tia Mowry at Home

7:30am | 6:30c

Tia Mowry at Home

8:30am | 7:30c

Tia Mowry at Home

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Unwrapped

3pm | 2c

Unwrapped

3:30pm | 2:30c

Unwrapped

4pm | 3c

Unwrapped

5pm | 4c

Unwrapped

6pm | 5c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here