Chili from Phillip Ashley Rix of Phillip Ashley Chocolates Design Studio and Boutique in Memphis, Tennessee. His take on the classic combines cocoa powder with roasted jalapeño peppers, and one bottle of hot sauce and beer each for a dark and complex chili with a kick.
recipe 
yields
18 cups
4 tablespoons chili powder
2 tablespoons cocoa powder
2 tablespoons cumin
2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon black pepper
2 tablespoons all-purpose flour
2 cups water,1 6-ounce can tomato paste
1 16-ounce can tomato sauce
1 5-ounce bottle hot sauce (preferably Frank’s)
¾ cup of brown sugar,28-ounce can diced tomatoes
2 16-ounce cans black beans
1 16-ounce can dark red kidney beans
1 16-ounce can light red kidney beans
1 16-ounce can pinto beans
1 or 2 tablespoons olive oil
2 pounds Italian beef or turkey sausage
2 pounds grass-fed ground Angus beef or ground turkey
1 medium white onion, diced fine
1 jalapeño, roasted, peeled, seeded and chopped,
2 ounces Ghost River Golden or other lager style beer
Spice Mix
Chili
steps
- In small bowl, mix together all spice mix ingredients. Set aside.
- To make chili base, whisk together flour and water in large stockpot until smooth. Add tomato paste, whisking to fully incorporate. Stir in tomato sauce, 4 tablespoons hot sauce, brown sugar, and 2 tablespoons spice mix. Stir in diced tomatoes.
- Rinse and drain beans; add to stockpot.
- Remove skins from sausage. Set large, heavy skillet over medium-high heat, add 1 tablespoon oil, and swirl to coat. Add sausage; cook and stir until browned, breaking up into smaller pieces. Remove from pan, and place in bowl. Reserve.
- Reduce heat to medium. If necessary, add more oil to skillet and add onions. Sauté until tender. Add roasted jalapeño.
- Add ground beef or turkey to onions and jalapeño. Cook and stir until browned, breaking up into smaller pieces. Return cooked sausage to pan with ground meat.
- Add remaining spice blend, then pour beer over mixture, and simmer until liquid is reduced to less than half.
- Add meat and liquid to pot with beans and stir well. Let simmer for 20 minutes; stirring occasionally.
- Adjust seasoning, adding more hot sauce if desired. Let chili rest for 1-2 hours before serving.
Date Published: 01.14.16
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- From Chocolatier Phillip Ashley Rix of Phillip Ashley Chocolates Design Studio Boutique in Memphis, Tennessee
