Best Timmy Chili Recipe

Timmy Chili

Developed on active duty (Navy) and perfected throughout local and state cook-offs, this Rojo (also known as red chili) has continuously received first place and people’s choice awards! It has received accolades in Hawaii, Colorado, Iowa, and Kansas.

One of my highest accomplishments is bringing this US-style chili to Australia during my assignment there. It’s easy to make, goes with anything, or tastes great on its own, and no matter how full you get, you always want more!

INGREDIENTS

• Two 16-ounce cans of tomato sauce
• Two 16-ounce cans of diced tomatoes
• Two 16-ounce cans of black beans
• Two 16-ounce cans of dark red kidney beans
• Two 16-ounce cans of pinto beans
• Two 4-ounce cans of diced green chiles
• 8 ounces jalapeños, sliced
• 1 large onion, diced
• 3 tablespoons garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon parsley
• 1 tablespoon basil
• 1 tablespoon oregano
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 2 teaspoons chipotle powder
• 2 teaspoons ancho chile powder
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes
• 1 pound ground beef
• 1 pound hot ground sausage
• 1 pound hot Italian sausage

Directions

Combine the tomato sauce, diced tomatoes, and beans in a large pot. Turn on medium heat, cover, and bring to a bubble.

Stir in the green chiles, jalapeños, and onion. Continue to cook, covered, on medium heat.

Add the garlic and each spice. Cover again and turn the heat to low.

Brown all the meat. Drain the cooked beef, but keep the sausage juices. Add all the meat (and sausage juice) to the pot.

Simmer for at least an hour, stirring occasionally. The longer the chili sits, the better blended the spices will be. This chili is best after overnight refrigeration.