Chef Pepe’s Chili

Chef Pepe's Chili - St. Anthony's Dining Room Recipe

It’s a joy for us to share this recipe for our Chef Pepe’s Chili. Hearty, filling, warming, and tasty, recipes like this have been served by us for decades and adapted in endless variations by Chef Pepe himself. Our Dining Room recipes are more than meals, they set the table for community and connection, and are sometimes the first step to making a lasting difference for San Francisco’s poorest and most vulnerable brothers and sisters.

When St. Anthony’s Dining Room prepares this recipe for thousands of hungry guests, we use 300 pounds of beans and 600 pounds of meat for a single day of serving. This version has been modified by a St. Anthony’s staff member, who carefully sourced the ingredients locally and scaled the recipe for the home cook. Prepared with care, intention, and love, she then photographed this lovely dish to share with all of you. We hope you try this recipe at home and share it with those you love and care for.

Chef Pepe’s Chili

Ingredients
1 15-oz can black beans
1 15-oz can kidney beans
1 15-oz can white navy beans
1 lb sweet Italian sausage
1 lb ground beef
1 lb ground pork
1 tbs cooking oil
1 yellow onion, chopped
4-6 cloves garlic, minced
1 6-oz can tomato paste
1/4 cup chopped chipotle peppers in adobo sauce
3 tbs chili powder
2 tbs paprika
2 tsp dried oregano
2 tsp garlic powder
2 tsp onion powder
1 tsp dried thyme
2 bay leaves
1 1/2 cups tomato sauce
1 1/2 cups chicken stock
4 tbsp masa harina
Salt to taste

Garnish (optional)
Fresh cilantro
Diced onion
Shredded cheese
Chili flakes

Directions

In a large pot over medium heat, add the cooking oil and onion. Cook, stirring frequently, until the onions are soft and translucent, then add the garlic. Cook for 30-60 seconds until fragrant, then stir in the tomato paste, chilies in adobo, chili powder, paprika, dried oregano, garlic powder, onion powder, and dried thyme.

Add the beef, pork, and sausage meat, and cook for 15 minutes, stirring occasionally. Drain the beans and add to the pot, along with the bay leaves, tomato sauce, and chicken stock. Simmer (covered) for an additional 30 minutes.  Stir in the masa harina (the chili will thicken). Taste for seasoning, add salt as preferred. Transfer to serving bowls and garnish with fresh cilantro, onions, shredded cheese and chili flakes if desired.

Serves 6

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