- Servings: 4
|1 lb||Ground "hot" Italian Sausage|
|1½ lbs||Cubed Beef Rib Roast or Steak|
|2||Large Garlic Cloves, minced|
|½||Medium Yellow Onion, chopped|
|½ cup||Hot Cherry Peppers, diced|
|1||Medium Green Bell Pepper, chopped|
|½||Small Jalapeno Pepper, diced|
|1 Tbsp||Chili Powder|
|½ Tbsp||Dry Oregano|
|¼ tsp||Cayenne Pepper|
|2½ Tbsp||Dehydrated Onion Flakes|
|1 Tbsp||Salt, or to taste|
|½ tsp||Onion Powder|
|3 oz||(1/3 Cup) Tomato Paste|
|1× 28-oz can||Tomato Puree|
|2½ cups||Beef Broth|
|6 oz||Hanks Root Beer|
|2||Scallions, chopped for garnish|
|¼ cup||Cheese Whiz Cheese Spread|
|¼ cup||Sour Cream|
|Philly Breadstick Pretzels:|
|1 tsp||Chili Powder|
|½ tsp||Cumin Powder|
|1 can||Prepared Breadstick Dough|
On medium heat, brown the sausage, remove from pot and set aside. In the same pot, brown beef cubes, remove and set aside with sausage. In the same pot, saute onions, garlic and all 3 peppers until softened, about 10 minutes.
Stir in all the dry spices until combined well. Add tomato paste and mix well. Add puree, beef broth and root beer, then stir well. Stir the pot to make sure all of the ingredients are completely combined. Lower heat to low, and simmer for 2 hours.
Combine ingredients and serve on the side with the chili.
Philly Breadstick Pretzels:
Combine all spices. Shape each breadstick into a pretzel shape and sprinkle with the spice blend. Bake per package instructions. Serve with chili.
I created this recipe to reflect several of the very iconic food items almost always associated with the city of Philadelphia. I am very proud to say that it is the city in which I was born and raised. The combination of these flavors results in a chili that is tangy, spicy, and incredibly tasty. Garnish with scallions. A dollop of the "whiz cream" provides the coolness one may desire to offset the zip and heat of the chili itself. The Philly breadstick is a great accompaniment to the dish as well.