• 1 1/2 lbs. bottom round steak, well trimmed
  • 1/2 lb. sweet Italian sausage links
  • 1/2 lb. hot Italian sausage links
  • 1/8 cup olive oil
  • 1/2 lb. yellow onion, diced
  • 1/2 (6 oz.) can tomato paste
  • 1/2 cup Dijon mustard
  • 2 Tbsp. minced fresh garlic
  • 3 Tbsp. El Diente Peak Southwestern Seasoning
  • 1 Tbsp. Organic Ground Cumin Seeds
  • 3/4 Tbsp. Coarse Black Malabar Pepper
  • 1 Tbsp. California Basil
  • 1 Tbsp. Greek Oregano
  • salt to taste
  • 1 (1 lb. 12 oz.) can diced fire roasted tomatoes
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1/8 cup lemon juice
  • 2 Tbsp. balsamic vinegar
  • Grated zest of 1/2 orange
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh dill
  • 1 tsp. ground Saigon cinnamon (or more to taste)
  • 1 bottle amber or dark beer
  • 2 squares baker’s chocolate (optional)
  • Optional garnish: cheddar cheese, sour cream, chopped scallions, freeze-dried corn


Sear steak and whole sausages on a very hot grill or grill pan, but do not fully cook. Allow the meats to cool slightly before cutting into small cubes. Heat oil in a large pot or Dutch oven. Add onions and cook over low heat until translucent. Add meat and any meat juices to the pot. (Tip: If you do not have access to a grill or grill pan, cut the meat into small cubes and remove the sausage from its casings. Brown well in the oil along with the onions and continue as follows.) Reduce heat to a simmer. Stir in tomato paste, mustard, garlic, El Diente, cumin, pepper, basil, oregano, and salt to taste. Add tomatoes, beans, lemon juice, vinegar, orange zest, parsley, dill, and cinnamon. Stir well. Add beer and baker’s chocolate (if using). Simmer, covered, for 30 min.

Serving Suggestions

Serve with optional garnishes and plenty of cold beer. Can be made well ahead of time and reheated. Also freezes well. Alternate serving suggestion: Allow chili to thicken a bit then pour into a 9x13 baking dish. Prepare 2 to 3 boxes of Jiffy Corn Bread Mix or your favorite corn bread recipe. Spread the corn bread batter over the top of the chili and bake until done. This makes a nice presentation and is easy to serve.


10 servings

Thanks To

Marty Silverman, Savory Spice—Westfield, NJ

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Savory Spice Shop Ingredients
El Diente Peak Southwestern Seasoning 2 floz bottle $4.00
Cumin Seeds, Ground, Organic 1/2 oz bag $1.60
Pepper, Black, Malabar: Coarse OUT OF STOCK
Basil, California 4 floz bottle $3.45
Oregano, Greek 1/2 oz bag $2.30
Cinnamon, Saigon Cassia: Ground 1/2 oz bag $1.70
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