The Ultimate Chili Recipe
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Football season wouldn’t be nearly as fun without its bounty of cheesy, meaty snacks. We love our nachos and wings, but one of our favorite game day meals is a big hearty batch of chili. There’s something about it that’s inherently comforting, a one-pot wonder that never gets old. While we love a traditional chili recipe, putting a spin on the original is what keeps this dish fresh season after season. So we employed the help of Chef Kathy Fang, a San Francisco native who grew up in the kitchen of her family’s Chinese restaurant, for this best chili recipe.
Kathy got her formal training at the Le Cordon Bleu Culinary School before opening Fang restaurant with her father in San Francisco’s SoMa neighborhood in 2009. It’s there that she was able to combine the culinary heritage of her Cantonese upbringing with inspiration from global travels and the rich bounty of produce California has to offer. Her football season chili recipe is no different. Using three kinds of meat and two types of beans, it’s inherently all-American at first glance. But multiple types of chilies and soy sauce give it a spicy kick and rich umami flavor—one bite and you might never go back to your old recipe.
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“When I look at a dish like chili, I think of how I can make it satisfying and nourishing,” Kathy said. “That’s kind of where the soy element came from. Chinese stews utilize a lot of soy, sometimes different kinds of soy sauce. Here, I added 1/4 cup to raise the level of umami flavor to the chili because it adds another dimension of flavor and saltiness.”
Additionally, Kathy splashes in some Guinness to bring out hints of sweetness from the meat and BBQ sauce. “Just think, a rich chunky hearty chili that hits you with a hint of sweetness, heat and bold umami flavors,” she added. “All those flavors are gonna wake your senses up.”
But don’t take it from us—try the recipe for yourself and impress everyone next Sunday.
Kat’s Football Season Chili
1.5 quart of beef stock
3/4 pound ground beef
2 spicy Italian sausage links, casing removed
1.5 pounds of boneless beef short ribs
1/2 cup diced brown or yellow onions
2 jalapeños, de-seeded
12 oz fire roasted chopped tomatoes
6 oz tomato paste
3 oz canned hatch chili
1/4 cup soy sauce
1 cup BBQ Sauce
1 tablespoon Louisiana hot sauce
12 oz kidney beans
12 oz refried beans
1 large tomato diced
1/4 cup McCormick’s taco seasoning
1 tablespoon paprika
1/2 bottle of Guinness beer
Salt and pepper to season
Toppings: rice, sharp cheddar, raw onions, sour cream, cilantro, Goldfish Crackers (are just a few options)
Heat a large stock pot with grapeseed oil or avocado oil and add taco seasoning. Allow the taco seasoning to toast in the oil until fragrant. Add all your meats in and stir to coat the ground beef, sausage and short rib in the taco seasoning. Add onions, chopped tomatoes and tomato paste. Stir and cook for 2 minutes. Now add everything else and bring it to a boil. Let it boil without a lid for an hour.
After an hour, turn the heat to low and cover with a lid. The chili will thicken and turn stew like after simmering for an additional 45 minutes. Season at the end with some salt and pepper if you need it. Serve in bowls with an assortment of toppings.