Tom's Chili



16 servings



3 lbs. ground beef
1 lb. hot Italian sausage
1 tbsp. salt
4 jalapenos, stemmed and quartered
9 garlic cloves
1/3 cup olive oil
5 cups finely chopped onion
1/3 cup md. hot crushed, dried chilies (like New Mexico, Chipotle or
2-1/2 tbsp. ground roasted cumin seeds
1-1/2 tbsp. dried oregano
1 tbsp. dried majoram
1 tbsp. fresh ground pepper
5 cups low salt beef broth
2 cups canned crushed tomatoes in puree
6 lg. pablano chilis, roasted, peeled, seeded and chopped
3 tbsp. masa harina or
yellow corn meal
4-1/2 cup cooked and drained beans


Brown ground beef and Italian sausage with salt. In food processor, combine jalapeños and garlic until finely chopped. Heat oil in heavy stock pot, add jalapeño/garlic, onions, powdered chilies, cumin, oregano, marjoram and black pepper. Cover and cook for 15 minutes stirring and scrapping the bottom often.

Add meat mixture (including juices) with beef broth and crushed tomatoes. Bring to boil then simmer uncovered, stirring occasionally for 1 hour. Now stir in the chopped green poblanos and simmer another 30 minutes. Remove from heat, let stand for 5 minutes.

Skim fat from service, reserving 4-6 tbsp. to combine with the masa harina in a bowl. Add the paste back into the chili then add the cooked or canned beans and re-warm. Then add condiments like chopped onions, tomatoes, black olives, sour cream, grated cheese, etc.

Author's Comments

This is my father's uber-famous chili!

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1 Recipe Reviews


ryansnyder reviewed Tom's Chili on February 22, 2011

It's been 5 years since I've tasted this chili, and I was longing to try it again so I made it this past weekend. It's still the best chili I've ever tasted. Thanks Tom for creating this recipe and thanks Dana for posting it!