New England Red Chili Recipe

Name: New England Red Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Piqiullo Roasted Peppers, from jar drained & dried; 6 Hot Pepperdew Peppers from jar, drained & dried; 1 Chipotle Pepper from can, plus 1 Tablespoon of sauce; 1.5 pounds *Tri-Tip Sirlion, trimmed and diced into 1/2 inch pieces; 1 pound Grass-fed Ground Beef (85% Lean); 1 pound Hot Italian Chicken Sausages, (approx. 2 large links, removed from casing); 1 medium onion, grated or 1 tablespoon onion powder; 3 cups Chicken Stock, Home-made or Boxed Low-Sodium; 1/2 cup Filtered Apple Cider Vinegar; 1 28 oz. can of San Marzano Tomato Puree; 1 28 oz. can of Petite Diced Tomatoes, drained; 1 tablespoon (heaping) of Ground Ancho Chili Pepper; 1 tablespoon Concentrated Tomato Paste; 1 tablespoon Light Brown Sugar; 4 Garlic Cloves, minced; 6 sprigs Thyme; Grapeseed Oil to Brown Tri-Tip; Kosher Salt

Servings: persons

5 Piqiullo Roasted Peppers, from jar drained & dried
6 Hot Pepperdew Peppers from jar, drained & dried
1 Chipotle Pepper from can, plus 1 Tablespoon of sauce
1.5 pounds *Tri-Tip Sirlion, trimmed and diced into 1/2 inch pieces
1 pound Grass-fed Ground Beef (85% Lean)
1 pound Hot Italian Chicken Sausages, (approx. 2 large links, removed from casing)
1 medium onion, grated or 1 tablespoon onion powder
3 cups Chicken Stock, Home-made or Boxed Low-Sodium
1/2 cup Filtered Apple Cider Vinegar
1 28 oz. can of San Marzano Tomato Puree
1 28 oz. can of Petite Diced Tomatoes, drained
1 tablespoon (heaping) of Ground Ancho Chili Pepper
1 tablespoon Concentrated Tomato Paste
1 tablespoon Light Brown Sugar
4 Garlic Cloves, minced
6 sprigs Thyme
Grapeseed Oil to Brown Tri-Tip
Kosher Salt

1
["In a dutch oven add a tablespoon or two of grapeseed oil on medium-high heat.", "Add the diced Tri-Tip and brown the beef. Sprinkle with Kosher Salt and Light Brown sugar to caramelize.", "Lower your stove top heat to medium. Combine the ground beef, chicken sausage, grated onion, and minced garlic and brown with the tri-tip. There shouldn't be an excess of grease from the meat if using grass-fed ground beef. If your using regular beef, drain excess. Add to the browning beef one heaping tablespoon of Ground Ancho Chili Pepper and a pinch of salt.", "In a small or standard food processor grind the Piqullo Peppers, Pepperdews, Chipotle Pepper with Sauce, pinch of salt and puree.", "Deglaze the dutch oven of meats with the apple cider Vinegar, making sure to scrape the bits off the bottom & side of pot. Pour the can of Tomato Puree and Concentrated Tomato Paste and mix to combine and raise stove top heat to medium high until a boil. Add the Thyme Sprigs and note how many you use so when you remove them you know how many to ""fish"" out.", "Once you have a steady boil, add Chicken Stock, stir and cover your Dutch Oven.", "Lower heat to a simmer and set cooking timer at 30 minute intervals and stir for a total time of 1 hour, 30 minutes. Stir to fish out your six thyme stems. Serve now or later.", "Cooks Notes: Serve with Sour Cream (shown in picture) shredded cheese, crumbled bacon bits (shown in picture) and tortilla chips (shown with Xochitl brand) or Oyster Crackers and a light sprinkling of chopped thyme leaves (shown in picture). If you're sympathetic to lovers of beans in their chili, serve on the side to accommodate. This chili is good hot or warm and I find that it tastes better the next day; perfect for make-a-head. Also, it could be easily adaptable for the crock pot/slow cooker. Freezes and reheats well, defrosted in fridge and simmered on the stove top.", "* Other cuts of beef work just as well, such as beef chuck, beef sirloin, chorizo (yum), flank steak, turkey/chicken sausage."]

1061

kcal

Calories

Fat

Carbs

120

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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

You need 18 ingredients. The key ingredients include: 5 Piqiullo Roasted Peppers, from jar drained & dried, 6 Hot Pepperdew Peppers from jar, drained & dried, 1 Chipotle Pepper from can, plus 1 Tablespoon of sauce, 1.5 pounds *Tri-Tip Sirlion, trimmed and diced into 1/2 inch pieces, and more.

Yes, New England Red Chili 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!

New England Red Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions