Chiliville Chili – This is the best chili you will ever taste. The Italian sausage makes all the deference.
Food historians speculate that this originated in Texas-Mexico border towns and spread north. In the 1880s San Antonio’s downtown was famous for Hispanic outdoor vendors called “chili queens.” At Chicago’s 1893 World’s Columbian Exposition Texas-style this was popular, and at St. Louis’s 1904 Louisiana Purchase Exposition the Mexican pavilion introduced other spicy foods. Afterward, proving the world’s fairs’ success in educating Americans, parlors appeared around the Midwest featuring this dish.
Try some of our other Mexican recipes
Nancy’s Chiliville Chili
This is the best chili you will ever taste. The Italian sausage makes all the deference.
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Servings: 8 servings
Calories: 382kcal
Ingredients
- 1/2 lb ground beef
- 1/2 lb ground Italian sausage (or 3 decased Italian sausage)
- 1 med onion
- 1 cup celery (chopped)
- 3 gloves garlic (minced)
- 3 14.5 oz diced tomatoes with green peppers and onions
- 2 16 oz kidney beans (rinsed and drained)
- 1 14.5 oz beef broth
- 1 6 oz tomato paste
- 2 tbsp brown sugar
- 1 tbsp chili powder
- 1 tbsp worcestershire sauce
- 2 tsp ground cumin
- Graded cheddar cheese (optional)
For more Heat
- 1/2 tsp crushed red pepper flakes (not for whimps)
- 2 tbsp chili power (increased)
Instructions
- In a large saucepan, cook sausage and ground beef over medium heat until meat is no longer pink.
- Add onion, celery, garlic. Cook and stir for 5 minutes or until tender
- Stir in tomatoes, beans, broth, tomato paste, brown sugar, chili powder, Worcestershire sauce, cumin. Bring to a boil.
- Reduce heat; cover and simmer for 20 minutes
- Ladle into bowl and top with cheese if you like and serve.
Nutrition
Serving: 1bowl | Calories: 382kcal | Carbohydrates: 27.4g | Protein: 22.8g | Fat: 19.8g | Cholesterol: 63mg | Sodium: 1152mg
