Recipe: USC Chili

by ELYSIAN Magazine

A twist on the American classic


1 lb. hot Italian sausage

1 lb. mild Italian sausage

3 lbs. ground beef

4 cups chopped onions

½ cup vegetable oil

48 oz. prepared marinara sauce

¼ cup chopped chipotle peppers

1 Tbs. salt

1 tsp ground black pepper

1 Tbs. granulated garlic


Remove casing from the hot and mild Italian sausage. Sauté until brown. Drain excess fat. Cool sausage and grind in food processor to a medium blend. Place aside.

Brown ground beef. Cook until fat evaporates. Place aside.

Pour oil into a sauté pan under medium heat. Add onions and cook until opaque.

In a large stock pot, add the onions, ground beef and sausage. Heat to 300 degrees. Add salt, pepper, garlic, marinara sauce and chipotle peppers. Simmer for 45 minutes.

Serves about 20 people.

Optional condiments: Guacamole, Sour cream, Sharp cheddar cheese, Chopped red onion

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy