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3x award winning chili

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Ingredients
  

  • 3 lbs round steak small cubed
  • 1 pound spicy sausage I prefer Jimmy Dean
  • 1 sweet onion
  • 1 Poblano/Serrano pepper
  • 7 cloves of garlic slice these razor-blade thin
  • 1 Green pepper
  • 2 x 28 oz cans of crushed tomato
  • 2 x 15oz cans of chili beans
  • Cayenne pepper
  • Cumin
  • Coriander
  • Chili powder
  • Salt
  • Pepper
  • 5 x TABLESPOONS Worcestershire
  • 4 x TABLESPOONS Liquid Smoke Hickory is my go-to, but feel free to venture out.

Instructions
 

  • Dice your veggies up, cube your steak, and just mush the sausage around in the pot. Season everything very liberally - literally saturate the entire pot with seasonings, mix, and repeat a minimum of 3 times. The Worcestershire and Liquid Smoke really come in handy here. This has been the #1 reason why I've won 3 competitions with this chili since many people choose to just sprinkle seasoning in the pot and then wonder why their food tastes so bland in comparison.
  • DO NOT PUT IN THE BEANS/TOMATOES UNTIL TOMORROW
  • Let this marinate overnight. Minimum of 4 hours - honestly it's best to just do this prep work in the evening.
  • In the morning you're going to brown the entire thing - grab a skillet and a second pot and just scoop out the goodness and brown it in the pan. Remember, this is actually browning rather than cooking it through. Once that's done, pour in your beans and tomatoes and crank this baby up to high for a minimum of 8 hours. Typically after 10 hours you'll notice the steak has really broken down and is tender as hell, but at 8 hours it's very much ready to go.