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Award Winning Chili

  • Yield: 6 to 8 1x


  • 1 can (4 ounce) chopped green chiles, undrained
  • 1 bunch cilantro, chopped (around 22 1/2 cups chopped)
  • 1 pound ground beef, elk, buffalo or venison (or a mixture)
  • 1 pound mild bulk Italian sausage
  • 1 medium onion, chopped
  • 1 small fennel bulb, chopped
  • 2 cans (15 ounce) black beans, drained and rinsed
  • 1 can (15 ounce) kidney beans, drained and rinsed
  • 2 cans (10 ounce to 14.5 ounce will work) chopped tomatoes with green chiles (Rotel brand works well), undrained
  • Sour cream and grated sharp Cheddar cheese for garnish


  1. Place the green chiles and cilantro in the bowl of a small food processor and process until well blended. Set aside.
  2. In a large stockpot over medium heat, cook the meat, sausage, onion and fennel until the meat is no longer pink. Drain off the fat; add the beans and tomatoes. Bring to a boil, reduce heat, stir in the chili-cilantro paste and cook for 30 to 45 minutes. Season to taste with salt (doesn’t need much). Serve with a dollop of sour cream and cheddar cheese.


Make ahead: chili can be made up to 2 days ahead, covered and refrigerated. Reheat over medium heat.

© A Well-Seasoned Kitchen ®