Gourmet Chili by Chef Charles Knight

Gourmet Chili by Chef Charles Knight

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Equipment: 5 quart mixing bowl, 8 quart stockpot, large sauté skillet,

1 hour 15 minutes – makes about 7 quarts


  • 2 23oz cans Cento crushed tomatoes
  • 2 8oz cans diced tomatoes and green chilies
  • 2 tablespoons sugar
  • 3 tablespoons sweet paprika
  • 2 tablespoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 1 tablespoon bacon grease or 2 strips of bacon chopped fine
  • 1 tablespoon unsalted butter
  • 2 medium onions, minced
  • 5 cloves garlic, minced fine
  • 2 medium bell peppers, minced
  • 1 jalapeño pepper, minced (or as many as you like)
  • 8 ounce can tomato paste
  • 2 cups strong coffee
  • ½ lb. ground chuck
  • ½ lb. ground brisket
  • ½ lb. ground sirloin
  • 4 16oz cans red kidney beans
  • Cheddar cheese, grated
  • Sour cream
  • Jalapeno pepper, sliced


  1. In the mixing bowl, add canned tomatoes, sugar, paprika, cumin, garlic powder, onion powder, oregano and cayenne pepper. Mix well and set aside.
  2. In the 8 quart stockpot over medium heat, sauté onions, garlic and peppers in bacon grease and butter until slightly browned, 5 to 7 minutes, stir occasionally.
  3. Add the tomato paste and cook, stirring until the paste turns reddish-brown in color, 4 to 5 minutes. Do not allow the residue that forms on the bottom of the pan to burn.
  4. Add the coffee to deglaze the pan and reduce by half. Stirring occasionally.
  5. Add the tomato and spice mixture and mix well. Reduce the heat to low and simmer.
  6. In a large skillet over medium-high heat sauté beef until browned, 5 to 7 minutes. Stir occasionally.
  7. Add beef and beans to tomato sauce. Mix well and simmer, about 45-minutes. Stir occasionally.

To serve: top with grated cheese, sour cream and sliced jalapeno peppers.