Daytona Beach Chili
Submitted by ropenets
A three-meat, no-bean chili loaded with ground beef, pork, and hot Italian sausage simmered with Mexican beer and V8 juice. Florida-style heat that feeds a crowd.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is not a timid chili. Five pounds of meat across three kinds, simmered low and slow with Mexican beer, V8 juice, and enough spice to make the Florida sun jealous.
Ground beef and ground pork lay the foundation while thick-sliced hot Italian sausage adds smoky, fennel-laced punch to every bowl.
Cornmeal stirred in at the end gives it a velvety body that clings to a spoon.
The directions say to make it the day before serving, and they’re right. An overnight rest lets all those layers of cumin, chili powder, and paprika meld into something seriously deep.
Works just as well in a crock pot for hands-off cooking.
Pro Tips
- Brown the meats in batches to get real color on them; crowding the pot steams instead of sears
- Cook this the day before for the best flavor; chili always tastes better on day two
- The cornmeal thickener is optional; add more or less depending on how thick you like your chili
Ingredients
Directions
Brown meat, onions, garlic in olive oil, drain.
Return to pot and add all other ingredients.
Bring to a boil. Turn heat down and simmer for about 2½ hours.
Mix the cornmeal and beef stock and add to pot.
Cook this the day before it is served.
CROCK POT: Place all ingredients in crock pot. Add meat and cook on high 4 hours or on low for 8 hours.
After 3 hours on high or 6 hours on low mix the cornmeal, if needed with the beef stock and add to pot.
Comments
