AOP’s Award-Winning Chili Recipe

Perfect for the chilly winter months, this meal has just the right mix of kick and kid-friendly flavors to satisfy every member of your homeschool family. Use it as a lesson in family and consumer science in the morning before you enjoy the finished product for dinner as a family with some cinnamon rolls or cornbread.

Ingredients
2 T olive oil
1 lb. chuck steak, cut into small pieces (about 1/2 inch)
1 lb. ground Italian sausage (or pork sausage), no casings
2 lbs. ground beef
2 c diced onions
2-3 diced bell peppers (any color combination)
1/2 c red wine (sweet is better than dry for this recipe)
2 cans stewed tomatoes (14.5 oz.)
1 can tomato sauce (29 oz.)
2 T tomato paste
2 tsp. kosher salt
1 tsp. pepper
2 T brown sugar
2 T chili powder
2 T ground cumin
2 tsp. ground coriander
2 tsp. crushed red pepper flakes
1 1/2 c water
2 cans (14 oz.) chili beans with juices
3-4 Hershey-sized squares of dark chocolate
Sriracha sauce (to taste)

Directions
1. In a large pot, heat the oil and brown the chuck steak on all sides. Remove and set aside to drain. Brown the Italian sausage and ground beef. Place in the same bowl as the chuck steak to drain.

2. Remove excess fat and oil, leaving 2 tbsp. in the pot. Add the onions and peppers, and sauté until tender. Add the wine and reduce by about half.

3. Return the meat and any juices that have accumulated to the pot. Add stewed tomatoes, tomato sauce, tomato paste, kosher salt, pepper, brown sugar, chili powder, cumin, coriander, and crushed red pepper flakes. Bring to a boil.

4. Reduce heat and simmer for 2-6 hours (the longer the better). Remember to stir occasionally to keep the bottom from burning.

5. Add the beans, dark chocolate, and Sriracha, and let the chili simmer for another 30 minutes, stirring occasionally.

6. Taste and adjust seasonings as desired.

7. Enjoy now or let cool and place in fridge for a day or two to enhance the flavors even more.