Jay Wilson’s Chili Recipe

The CMs have made a number of posts this evening, since the big Runes and Skills info blast. Sadly, they’ve all been chatty or otherwise devoid of info/content.

With one exception… it’s Jay’s chili recipe! The closing line of his big system update promised that it was available upon request, but Bashiok didn’t even wait that long.

I’ve placed it below the fold, since while we’re happy to indulge in the occasional OT discussion, recipes are a bit too far out of our purview.

Jay’s Chili Recipe

(Heavily modified from Jay’s step-brother’s recipe, but he deserves a nod for it.)

  • 1/2 white onion
  • 1 1/4 lb 15% ground beef
  • 1 lb breakfast sausage
  • 28 ounce can roasted crushed tomatoes
  • 7 oz can Casera salsa
  • 15 oz can black beans (I won’t apologize for putting beans in chili, bean haters…)
  • 15 oz can pinto beans
  • 1 Tbspoon garlic powder
  • 2 Tbspoon ground cumin
  • 5 Tbspoon chili powder
  • 3 peppers (jalapeño, Fresno, habanero)
  • Beef broth
  • Salt and pepper to taste

    Chop onion, brown with ground beef (use a little olive oil if you want), strain and set aside

    Fry sausage in a pan, shouldn’t need any oil, just heat 🙂

    Chop up peppers and sausage

    Throw everything in large pot, including pan drippings from the sausages (I recommend straining the beans)

    Add beef broth for liquid to desired thickness

    Simmer for 45 minutes minimum, stirring occasionally

    Feel free to double the recipe if you really love chili. Tastes even better the next day, and I hear freezes well.

    If you are vegetarian, I love you too: substitute the meat with portabello mushrooms and your favorite veggie burger patties. I’ve done this for a Vegan friend and it turned out great.
    Avocado works really well as an optional topping.

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14 thoughts on “Jay Wilson’s Chili Recipe

  1. start with one bowl of chili
    remove beef
    remove chili powder
    remove beans
    remove tomato paste
    remove smoked paprika
    remove cumin
    remove onion
    put remaining contents in a squeeze bottle so anyone new to utensils won’t have a problem  

    • I really don’t think anyone would be want to eat whats left.
      PS you can’t remove something that wasn’t in the recipe in the first place.
      PPS I know you were just being a smart A…

      • “I really don’t think anyone would be want to eat whats left.”
        Unfortunately that’s the way a lot of people feel about D3. With all the changes and removals they don’t want to play what’s left. 
        I’m still going to get it. I’ll be buying it and downloading it as soon as its availible and activiating it at midnight on the dot.
        Though now that runes don’t drop, I’m not too excited about Rushing to Inferno.  
        I know there will be other cool “Inferno only” items, but runes just seemed special somehow.

        • And here’s the secret! The only thing that matters is that you buy it, and you will – even though you don’t like it. Where’s the incentive for them to change anything, when everyone will still buy it?

          Waah waah. Vote with your wallet or be quiet.

          • Pfew that’s BS too be honest lol 🙂 If blizz only cared about “us assholes buying the game” no way in hell they would be as successfull as they are now.

            Getting pretty tired of people bitching about Jay and Co. being the devil and what not. Just some ordinary guys, with below average looks (aka no booty for them), having to do gaming development for a living 🙂 can hardly say I am jealous of them, considering how their “fans” (specifically me) treats them  😈


        • I can agree that I definately liked the Rune drop system, and liked it even more with the idea of Unattuned runes that would have affixes on them.  But I REALLY like the new system purely in regards that now lvls 30-60 mean something.  Before they were just filler levels but now they’ll have purpose.  I like the way the game is shaping up and unless they bastardize the later difficulties or all the charm is gone from this system after a few lvls then I still think you’re going to have an incredible game and a GOTY (candidate for haters/doubters) title.  At the end of the day it will be the item system that will keep us playing so assuming that their new loot system works well that’s why everyone played D2 for as long as they did.

      • actually mr eliminator.. Let’s say a photo was provided of the chilli we’d be making, but the recipe doesnt have what was shown in that photo. That’s what we have here :-] not to say that this new chilli would be good or bad.

  2. being a chef I can tell you when he says 15% ground beef he probably means 85% lean meat.  Cause if it was 15% lean meat it would be A LOT of fat.  Witch might explain some things about Jays body…

  3. I gave up using ground (or minced as we call it in the UK) beef a long time ago. It just turns into flavourless chewy lumps. I think that’s because modern mincing machines can grind a lot finer than doing it by hand.
    Here’s my recipe FWIW:

    1 large onion or 2 banana shallots, chopped
    2 cloves garlic, finely chopped
    1 red chilli,  if you like it spicy add as much chili as you want, but keep it fresh 🙂

    2 sprigs of thyme, leaves picked and roughly chopped
    Olive oil, for frying
    500g/1lb of beef shin or stewing steak – cubed.
    1 tsp ground cumin
    2 tsp sweet paprika
    1 tsp dried oregano
    3 fresh tomatoes or 1 beef tomato, roughly chopped
    400g tinned chopped tomatoes
    100-200ml chicken or beef stock
    3 tbsp tomato puree
    1 cinnamon stick
    1 bay leaf
    400g kidney beans, drained and rinsed
    Salt and pepper

    Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the meat in a separate pan over moderate heat in a little oil.

    Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.

    Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer for a minimum of 3 hours. You can transfer it and cook it overnight in a slow cooker if you want

    Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.

    At this point you can let it cool for freezing, or to develop the flavour if you want. It does taste better the next day.

    *nod to Gordon Ramsey for original on Channel 4 some years ago. The Cinnamon & cumin really add depth

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