Eugenia Potter's 27-Ingredient Chili Con Carne

This is not your weeknight shortcut chili. Eugenia Potter’s recipe throws 27 ingredients into the pot and every single one earns its spot. Chopped sirloin and browned sausage form the meaty backbone, while pinto beans simmered from dry give it heft that canned beans alone can’t match.

What really sets this apart? Orange zest. Just a tablespoon grated into the pot adds a subtle citrus brightness that lifts the heavy, spiced base. Black olives, mushrooms, pimentos, and both red and green bell peppers give every spoonful a different texture and flavor.

This chili feeds a crowd of 20, which makes it a natural for game day, cookoffs, or any gathering where you want people talking about the food.

Kitchen Tips

• Soak the pinto beans overnight and simmer them separately. Adding dry beans to acidic tomatoes prevents them from ever getting tender.
• Brown the sausage in its own pan and drain the fat. All that rendered grease would make the finished chili greasy.
• Skim fat from the surface with a cold spoon during the final simmer. The cold metal attracts the grease.
• This chili improves dramatically the next day. Make it ahead and reheat.

Variations

• Swap sirloin for ground beef if you want a quicker prep, though the texture won’t be as chunky.
• Leave out the sausage and add extra beans for a lighter, less rich version.
• Increase the chili powder and add diced habanero if you want real heat.