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Dillon's Chili

  • 1 lb Italian Sausage – sweet
  • ​1 lb Italian Sausage – hot
  • 4 lb Chuck Roast
  • 2 Mediums Onions – Coarsely Chopped
  • 4 Tablespoons crushed Garlic
  • 1 Tablespoon Salt
  • 1 Teaspoon Black Pepper
  • 3 Cans of peeled tomatoes. 
  • 2 Cups Chicken Stock (may need to add more)
  • 2 Tablespoons crushed Red Peppers
  • 1 package of McCormicks Chili Seasoning (Original Flavor)
  • 1 Tablespoon Liquid Smoke
  • 2 Tablespoons Texas Pete Hot Sauce or Franks Red Hot Sauce.
  • 3 Tablespoons Worcestershire Sauce
  • 6 Tablespoons Ketchup
  • 1 Teaspoon Onion Powder
  • 2 Tablespoons Chili Powder
  • 2 Tablespoons Paprika
  • 1 Teaspoon Ground Cumin
  • 3 Tablespoons Molasses
  • ¼ cup Dark Chocolate Minis
  • ½ Cup Brown Sugar
  • 2 cans Kidney Beans

Using sharp knife, cut chuck roast into small pieces the size of a quarter.  No smaller as the meat will break down the longer it cooks.  Cut away gristle and some fat from meat.  Takes about 30 minutes to hand cut 4 lb roast.   You can use a food processor if you wish but I have found the pieces end up too small.
Take sausage out of casing and mash together with potato masher or similar tool.
Add small amount of olive oil in large pot.   Add chopped onions, garlic, salt and pepper and sauté for five minutes. Add chopped meat all at once to start browning process.
Add sausage in small pieces the.
When all meat is brown and onions are translucent, drain mixture and set aside.
Add Tomatoes to pot.   Hand squeeze the tomatoes – once per tomato. 
Add all other ingredients except beans.  Add meat.
Slow cook for a couple of hours stirring every so often.   It will burn if you don’t keep heat low enough.  You want a low simmer until thick.
Add beans for last 30 minutes.
“LOW AND SLOW” IS ALSO THE KEY TO GOOD CHILI!