Swick and Swick World Championship Chili
Dive into a bowl of bold, flavorful perfection with the Swick and Swick World Championship Chili – a hearty, award-worthy recipe that's sure to impress. This rich and smoky chili combines tender ground beef and savory pork sausage with a medley of fire-roasted tomatoes, two types of beans, and a blend of robust spices like chili powder, smoked paprika, and cumin. Enhanced with fresh lime juice and a touch of brown sugar for balance, this chili simmers to perfection, creating a deeply satisfying dish with layers of flavor in every bite. Perfect for game days, chilly evenings, or family gatherings, it's easy to customize with garnishes like cilantro, sour cream, and shredded cheddar cheese. Ready in just under two hours, this comforting classic serves eight and promises to be your new go-to crowd-pleaser.
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Recipe Information
Ingredients
- 2 pounds Ground beef (80/20 blend)
- 1 pound Pork sausage
- 1 large Yellow onion, diced
- 1 medium Red bell pepper, diced
- 4 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 28 ounces Fire-roasted diced tomatoes (canned)
- 2 cups Beef stock
- 15 ounces Kidney beans (drained and rinsed)
- 15 ounces Black beans (drained and rinsed)
- 3 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cayenne pepper
- 1 teaspoon Ground oregano
- 1 tablespoon Brown sugar
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Lime juice (freshly squeezed)
- 0.25 cup Chopped fresh cilantro (for garnish)
- optional Sour cream (for garnish)
- optional Shredded cheddar cheese (for garnish)
Instructions
In a large Dutch oven or stockpot, heat over medium-high heat.
Add the ground beef and pork sausage, cooking until browned and crumbled, about 8-10 minutes. Drain excess fat if necessary.
Stir in the diced yellow onion, red bell pepper, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
Mix in the tomato paste and cook for another 1-2 minutes to enhance its flavor.
Pour in the fire-roasted diced tomatoes and beef stock. Stir to combine.
Add the kidney beans and black beans to the pot, followed by the chili powder, ground cumin, smoked paprika, cayenne pepper, oregano, brown sugar, salt, and black pepper. Stir well.
Bring the mixture to a simmer, then reduce the heat to low. Cover and gently simmer for 60-75 minutes, stirring occasionally.
Adjust the seasoning with additional salt and pepper if needed. Stir in the lime juice just before serving.
Ladle the chili into bowls and garnish with fresh cilantro, sour cream, and shredded cheddar cheese as desired.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1448 mg | 63% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 7.5 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 114 mg | 9% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1093 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
