Name: Topeka Winter Sunrise Chili
Prep time: 25 min
Cook time: 165 min
Total time: 190 min
Yield: 6-8
Ingredients: • Meat:; • 1.5 lbs ground beef (80/20 for richness); • 1 lb beef chuck, cut into ½-inch cubes; • ½ lb smoked sausage (preferably Kansas-made, like from a local butcher, sliced into thin rounds); • Vegetables:; • 1 large yellow onion, finely chopped; • 1 green bell pepper, diced; • 3 cloves garlic, minced (heeding your love for garlic, but balanced); • 1 (15 oz) can kidney beans, drained and rinsed (a Kansas nod to heartland tradition); • Chiles and Heat:; • 2 dried guajillo chiles, stemmed and seeded; • 1 dried arbol chile, stemmed (for spicy kick); • 1 jalapeño, seeded and finely chopped; • 1 tbsp chili powder (mild, like Gebhardt’s); • ½ tsp cayenne pepper (for heat that builds); • Spices:; • 1 tbsp ground cumin; • 1 tsp smoked paprika; • 1 tsp dried oregano (Mexican or regular); • ½ tsp ground black pepper; • Liquids:; • 2 cups beef broth; • 1 (14.5 oz) can fire-roasted diced tomatoes; • 1 (8 oz) can tomato sauce; • 1 tbsp tomato paste; • 1 tbsp apple cider vinegar; • Other:; • 2 tbsp bacon fat (or vegetable oil); • 1 tbsp cornmeal (for thickening, a Kansas touch); • Kosher salt to taste

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Ingredients

(Servings: 6-8)

• Meat

• 1.5 lbs ground beef (80/20 for richness)

• 1 lb beef chuck, cut into ½-inch cubes

• ½ lb smoked sausage (preferably Kansas-made, like from a local butcher, sliced into thin rounds)

• Vegetables

• 1 large yellow onion, finely chopped

• 1 green bell pepper, diced

• 3 cloves garlic, minced (heeding your love for garlic, but balanced)

• 1 (15 oz) can kidney beans, drained and rinsed (a Kansas nod to heartland tradition)

• Chiles And Heat

• 2 dried guajillo chiles, stemmed and seeded

• 1 dried arbol chile, stemmed (for spicy kick)

• 1 jalapeño, seeded and finely chopped

• 1 tbsp chili powder (mild, like Gebhardt’s)

• ½ tsp cayenne pepper (for heat that builds)

• Spices

• 1 tbsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano (Mexican or regular)

• ½ tsp ground black pepper

• Liquids

• 2 cups beef broth

• 1 (14.5 oz) can fire-roasted diced tomatoes

• 1 (8 oz) can tomato sauce

• 1 tbsp tomato paste

• 1 tbsp apple cider vinegar

• Other

• 2 tbsp bacon fat (or vegetable oil)

• 1 tbsp cornmeal (for thickening, a Kansas touch)

• Kosher salt to taste

• Garnishes (optional)

• Chopped fresh parsley (a nod to Kansas farms)

• Shredded sharp cheddar (local if you can get it)

• Sliced green onions

• Cornbread

Steps

1. Prep the Chiles:
• Toast guajillo and arbol chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Soak in 1 cup hot water for 15 minutes. Blend with soaking liquid to make a smooth chile paste. Set aside.

2. Brown the Meat:
• Heat 1 tbsp bacon fat in a large Dutch oven over medium-high heat. Season beef chuck cubes with salt and pepper. Brown in batches, about 4 minutes per batch, for a deep crust. Set aside.
• In the same pot, brown ground beef, breaking it up, about 5 minutes. Remove and set aside.
• Add smoked sausage slices and cook until lightly caramelized, about 3 minutes. Set aside with other meats.

3. Cook the Aromatics:
• Add remaining 1 tbsp bacon fat to the pot. Sauté onion and green bell pepper until soft, about 5 minutes. Add garlic and jalapeño, cooking for 1 minute until fragrant.
• Stir in tomato paste and cook for 2 minutes to enhance flavor.

4. Build the Chili:
• Return all meats to the pot. Add chili powder, cumin, smoked paprika, oregano, cayenne, and black pepper. Stir for 1 minute to bloom spices.
• Pour in chile paste, diced tomatoes, tomato sauce, beef broth, and kidney beans. Stir to combine.

5. Simmer for Depth:
• Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally, until beef chuck is tender and flavors meld. If too thin, sprinkle in cornmeal and simmer uncovered for 10 minutes to thicken.

6. Finish:
• Stir in apple cider vinegar for a bright finish. Taste and adjust salt or cayenne for extra spice (aiming for a bold but not overwhelming heat).
• Let sit for 10 minutes off heat to settle flavors.

7. Serve:
• Ladle into bowls. Top with parsley, cheddar, or green onions. Serve with warm cornbread to soak up the rich, spicy broth.

Nutrition Facts

Calories

450kcal

22%
Fat

30g

46%
Saturated Fat

12g

60%
Carbohydrates

30g

10%
Fiber

6g

24%
Sugar

6g

12%
Protein

25g

50%
Cholesterol

85mg

28%
Sodium

800mg

33%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

• Kansas Touch: If you can source local beef or sausage from a Topeka butcher (like near the Kansas River Market), it’ll elevate the hometown vibe.
• Spice Control: For a touch more heat, leave some arbol seeds in. For less, skip the arbol and reduce cayenne to ¼ tsp.
• Winter Morning Vibes: Serve in heavy ceramic bowls to keep it warm, and pair with strong coffee to complete the cozy Topeka morning scene.
• Make Ahead: Like any great chili, it’s better the next day. Store in the fridge and reheat slowly on the stove.

Topeka Winter Sunrise Chili