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Chandler's Flamin' Chili Recipe

Chandler's Flamin' Chili Recipe

Todd Chandler, a Web site production supervisor in New York, serves this favorite recipe every Super Bowl Sunday. He suggests letting guests add chili pepper to their own portions upon serving, so they can control the level of heat.


  • 16 oz. red kidney beans
  • 16 oz. black beans
  • 28 oz. canned stewed tomatoes (Mexican style, if available)
  • 1 6-oz. can tomato paste
  • 1/2 cup water
  • 2 green peppers, chopped
  • 1 red pepper, sliced
  • 1 white onion, chopped
  • 2 garlic cloves, chopped
  • 1 hot chili pepper sliced and seeded (optional)
  • 1 lb. flank steak
  • 1 lb. spicy Italian sausage
  • 2 tsp. to 2 tbsp. chili powder to taste
  • 1 tbsp. cumin
  • 1/2 tsp. salt
  • 1 tsp. black pepper
  • Red onion, sour cream, Monterey Jack cheese, tortillas and tortilla chips for garnish


Strain beans in a colander and rinse well; pour into slow cooker. Add stewed tomatoes, tomato paste and water; mix gently. Add peppers, onions, garlic and chili pepper; stir ingredients until mixed well.

Grill the flank steak for just 2 to 3 minutes on each side; steak should still be mostly raw. (The flank steak can be marinated 6 to 8 hours ahead of time in a mixture of 2 to 3 tablespoons of low-fat Italian dressing, 2 crushed garlic cloves, and 2 teaspoons cayenne pepper.) Slice steak into thin strips 1/4 inch thick. Grill sausage for just a few minutes on either side, then cut into 1- to 2-inch sections. Put both sausage and steak into slow cooker.

Add chili powder, cumin, salt and pepper. Stir contents until mixed well. Turn slow cooker on Low and cook for 8 hours; if possible stir every hour or two. Serve with chopped red onion, sour cream and Monterey Jack cheese. Warm tortillas also offer another fun option to make "chili-burritos," or serve with tortilla chips and use the chili as a dip. Makes 12 to 15 servings.