Chili Chillaxin Recipe

Name: Chili Chillaxin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs ground chuck; 2 lbs ground Italian sausage; 1 pale ale (beers); 1 (15 ounce) can tomato sauce; 1 (15 ounce) can stewed tomatoes, blended; ¼ cup chili powder (Mexene or Bloemers); 2 medium onions (chopped); 4 garlic cloves; ½ teaspoon ground allspice; 2 tablespoons vinegar; 2 teaspoons Worcestershire sauce; 1 ½ teaspoons kosher salt; 1 teaspoon ground cumin; 1 ½ teaspoons cinnamon; 1 bay leaf; ½ teaspoon red pepper; 30 ounces red beans (optional, I use Joan of Arc)

Servings: persons

3 lbs ground chuck
2 lbs ground Italian sausage
1 pale ale (beers)
1 (15 ounce) can tomato sauce
1 (15 ounce) can stewed tomatoes, blended
¼ cup chili powder (Mexene or Bloemers)
2 medium onions (chopped)
4 garlic cloves
½ teaspoon ground allspice
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
1 ½ teaspoons kosher salt
1 teaspoon ground cumin
1 ½ teaspoons cinnamon
1 bay leaf
½ teaspoon red pepper
30 ounces red beans (optional, I use Joan of Arc)

1
Combine all liquid ingredients, beans, and seasonings together in an 8qt pot on med hi heat.
2
My preference is to blend the stewed tomato's in cuisinart or blender first.
3
(I do not prefer chunky tomato's).
4
Do not use your onions or garlic in this step!
5
In a skillet brown your beef until pink is gone.
6
Strain the grease (very important unless you want a layer of grease in the chili, yuk).
7
Set aside.
8
In the same skillet brown onions and garlic until soft and add meat back to skillet with the onion and garlic.
9
Stir thoroughly and then add it all to your 8qt pot.
10
Cook for at least 2 hrs on a simmer.
11
I prefer 3-4 hours Stir occasionally.
12
top with Vermont Cheddar and Frito's and enjoy!

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 lbs ground chuck, 2 lbs ground Italian sausage, 1 pale ale (beers), 1 (15 ounce) can tomato sauce, and more.

Yes, Chili Chillaxin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili Chillaxin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions