Treasure Island Chili with Lime Crème Fraiche!

6 hours

This chili really lives up to its name — it truly is discovered treasure. As the winner of The Johnsonville Italian 2012 Chili Challenge, you know it has to be good. This hearty, perfectly balanced chili boasts flavor combinations that you didn’t even know were possible and proves once and for all that chili really can be a gourmet meal. Congratulations to our winner, Josh T, and thank you for sharing this meaty masterpiece!

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Lunch, Dinner, Soups & Stews, Mardi Gras, Italian Sausage

Ingredients Directions Reviews Print Recipe

2 to 3 links
JOHNSONVILLE® Sweet Italian Sausages, grilled, then sliced
1 pound
JOHNSONVILLE® Mild Ground Sausage
1 pound
ground bison
2 pounds
petite sirloin steak, cubed
3 tablespoons
EVOO (extra virgin olive oil)
5 large
cloves garlic, minced (about 2 tablespoons.)
2
red onion, finely chopped
1 bag
mixed bag (trio), of sweet bell pepper, finely chopped (red, yellow, orange)
2
jalapenos seeded, and finely chopped
1 can
(4 ounces) chopped green chilies
2 cans
(15 ounces) crushed tomato
2 cans
(15 ounces) cans whole tomato
1 can
(12 ounces) tomato paste
6 1/2 cups
beef stock or beef broth
1 can
(15 ounces) black beans, drained
1 can
(15 ounces) kidney beans, drained
1 cup
Sriracha chili sauce
2 tablespoons
chili powder
1/4 teaspoon
cayenne pepper
1 tablespoon
cumin
3 teaspoons
sea salt
1 1/2 tablespoons
cocoa powder
1 tablespoon
brown sugar
3
bay leaves
2 cans
(25 ounces) Foster’s lager beer
GARNISH:
4 ounces
manchego cheese, shredded
4 oz.
white Cheddar cheese, shredded
1/2 cup
homemade Lime Crème Fraiche, (recipe follows)
Crème Fraiche:
2 cups
heavy whipping cream
1/4 cup
buttermilk
1
lime

Method for Crème Fraiche: Combine heavy cream and buttermilk in a non-reactive container, and allow mixture to set, covered, at room temperature for 24 hours. When done, add fresh squeezed lime juice about one teaspoon, to desired taste. Store in refrigerator until ready to use.
Add 1 tablespoon EVOO to a large hot skillet, and brown cubed steak, making sure to get a nice brown sear on all sides of the cubed steak. Set aside to drain. Next, use 1 tablespoon EVOO and brown the ground sausage and ground bison. Set aside to drain.
In same large skillet, add 1 tablespoon EVOO and red onion, peppers and jalapenos until soft and tender, about 10 to 15 minutes on medium heat. Add the garlic and continue to sauté until fragrant, about 30 seconds. Add half the can of tomato paste, (saving the other half for later use), and continue to cook, stirring frequently until it takes on a rusty brown color and gives off a sweet aroma, about 1 to 2 minutes. Add half of one can of beer to the skillet and stir well to deglaze the pan, turn off heat.
Preheat large stock pot (8 quart or larger) on medium-high heat. Once hot, transfer mixture from skillet to stock pot and add in all the remaining ingredients except for the cumin, cocoa powder, black and kidney beans, and the half can of tomato paste. Bring to a gentle simmer, and let simmer for 3 to 4 hours.
Now add the cumin and cocoa powder, and continue to slow simmer another 2 to 3 hours.
In the last hour of cooking, add the grilled sliced sausages, both the beans, and half can of tomato paste.
Once the chili has cooked the desired length of time, it’s ready to serve. Garnish with manchego and white Cheddar cheese, your lime crème fraiche and any additional garnishes. Enjoy!
Optional Garnishes: cilantro, fried quail egg (fried, one side, on skillet like a normal chicken egg) avocado, red onion, finely chopped pepper confetti (minced red, green and yellow bell pepper)