K-Jon’s Award-Winning Chili: A Symphony of Rustic Flavors and Deep Satisfaction

There are some dishes that, once tasted, burrow their way into your culinary memory and never quite leave. K-Jon’s chili is one of those. I remember the first time I encountered it; it was at a bustling local food competition, the air thick with the competing aromas of countless chilis, each vying for the judges’ favor. Amidst the fray, K-Jon’s stood out – a humble, yet deeply inviting bowl that spoke of slow cooking and thoughtful layering of flavors. It was a revelation, a testament to the idea that simplicity, when executed with precision and quality ingredients, can indeed triumph. Winning first place against eighteen other contestants is no small feat, and the fact that another iteration secured second place by a single vote speaks volumes about the inherent deliciousness of this recipe. This isn’t just chili; it’s an experience, a rustic masterpiece with layers of complex flavors that unfold with every spoonful.

Recipe Overview

• Prep Time: Approximately 30-45 minutes
• Cook Time: Approximately 2 hours
• Total Time: Approximately 2.5 – 3 hours
• Servings: 10-12
• Yields: Enough for 10-12 servings of approximately 6 ounces each
• Dietary Type: Contains Meat

Ingredients

This chili is built on a foundation of robust meats and a vibrant medley of aromatics and spices. The careful balance of sweet, savory, and a touch of heat creates a truly memorable chili.

• 2 lbs tri-tip steak, cut thin against the grain
• 1 lb Bob Evans Zesty Pork Sausage (or a similar zesty pork sausage)
• 2 cups green bell peppers, chopped
• 7 cups sweet onions, chopped
• 1/4 cup shallots, minced
• 1/4 cup jalapeños, seeded, deveined, and diced fine
• 2 tablespoons garlic, fresh, minced fine
• 1 cup yellow bell pepper, chopped (reserved for finishing)
• 2 teaspoons beef bouillon granules
• 2 teaspoons Worcestershire sauce
• 2 cups water
• 1/3 cup Grandma’s molasses
• 1/4 cup cumin
• 1/2 cup dark chili powder (note: this is a generous amount, contributing to the depth of flavor; adjust spice level with cayenne if desired, but preserve the chili powder quantity for authenticity)
• 2 tablespoons smoked paprika
• 1 teaspoon Accent seasoning (MSG)
• 2 (15-ounce) cans Hunt’s tomato sauce
• 2 (10-ounce) cans Ro-Tel, chunky (undrained)
• 32 ounces black beans, drained and rinsed
• 16 ounces dark kidney beans, drained and rinsed
• 16 ounces light kidney beans, drained and rinsed
• 1/2 cup green onion (green ends only), thinly sliced (for garnish)
• 1/2 cup sharp cheddar cheese, shredded (for garnish)
• 1/2 cup sour cream (for garnish)

Equipment Needed

For this chili, you’ll primarily need:

• A large, heavy-bottomed pot or Dutch oven (at least 6-quart capacity)
• A large skillet for browning meats
• A sharp knife and cutting board
• Measuring cups and spoons
• A wooden spoon or sturdy spatula for stirring

Instructions

The magic of this chili lies in its layered cooking process, allowing each ingredient to contribute its best to the final symphony of flavors.

1. Prepare the Dry Spice Blend: In a small bowl, thoroughly mix the cumin, dark chili powder, smoked paprika, and Accent seasoning. Set aside this essential spice blend.
2. Brown the Sausage: In your large skillet, brown the pork sausage over medium-high heat, crumbling it as it cooks. Drain off any excess grease and transfer the browned sausage to your large pot or Dutch oven.
3. Sear the Steak: In the same skillet (no need to clean it), add the thinly sliced tri-tip steak. Sear the steak for about 5 minutes, just until it begins to brown on all sides. You want to develop some color but not overcook it at this stage. Add the seared steak to the pot with the sausage.
4. Sauté the Aromatics: Add the green bell peppers, sweet onions, shallots, and jalapeños to the skillet. Sauté for approximately 10 minutes, or until the vegetables have softened slightly and the onions are becoming translucent. Reserve the chopped yellow bell pepper for later. Add these sautéed vegetables to the pot.
5. Build the Liquid Base: In a separate, small saucepan, combine the beef bouillon granules, Worcestershire sauce, and water. Heat this mixture until the bouillon is dissolved. Add this hot liquid to the pot with the meats and vegetables.
6. Incorporate the Molasses and Tomato Products: Stir in the Grandma’s molasses, Hunt’s tomato sauce, and the two cans of Ro-Tel (undrained).
7. Add the Dry Spices: Add three-quarters of your prepared dry spice blend to the pot. Reserve the remaining one-quarter cup of the dry spice blend for later. Stir everything together thoroughly.
8. Simmer for Depth: Bring the chili mixture to a mild boil, then reduce the heat to low, cover the pot, and simmer for 1 ½ hours. This long, slow simmer is crucial for allowing the flavors to meld and deepen.
9. Introduce the Beans and Reserved Spices: After 1 ½ hours, add the drained and rinsed black beans, dark kidney beans, and light kidney beans to the pot. Add the reserved dry spice blend as well. Stir well to incorporate.
10. Final Simmer: Simmer for another 10 minutes, uncovered, allowing the beans to heat through and the flavors to fully integrate.
11. Finish with Yellow Pepper and Serve: While the chili is in its final simmer, sauté the reserved chopped yellow bell pepper in a lightly oiled skillet until it is soft and tender. This step is for presentation, adding a bright pop of color and a fresh crunch.
12. Serve: Ladle the hearty chili into bowls. Garnish each serving generously with the sliced green onion ends (scallions), shredded sharp cheddar cheese, and a dollop of sour cream.

Expert Tips & Tricks

• Meat Preparation is Key: Cutting the tri-tip thinly against the grain ensures a tender bite in the finished chili. Don’t be tempted to skip this step or use pre-cut stew meat unless it’s also cut thinly and against the grain.
• The Power of Two Pots: Browning the sausage and steak separately and then adding them to the main pot allows for better control over texture and flavor development.
• Spice Blend Preparation: Mixing the dry spices beforehand ensures they are evenly distributed throughout the chili, preventing pockets of intense spice and contributing to a harmonious flavor profile.
• Don’t Rush the Simmer: The 1 ½ hour simmer is non-negotiable. This is where the magic happens, transforming simple ingredients into something truly extraordinary.
• Yellow Pepper for Zing: The sautéed yellow bell pepper isn’t just for looks; it adds a subtle sweetness and a pleasant textural contrast that elevates the finished dish.

Serving & Storage Suggestions

This chili is a complete meal in itself, but it also pairs wonderfully with cornbread, crackers, or a simple side salad.

• Serving: Serve hot, immediately after preparing the yellow pepper garnish. The vibrant garnishes of green onion, cheddar cheese, and sour cream are essential for the complete K-Jon’s experience.
• Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and improve with time.
• Freezing: For longer storage, allow the chili to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months.
• Reheating: Reheat refrigerated chili gently on the stovetop over low heat, stirring occasionally. Frozen chili can be thawed in the refrigerator overnight and then reheated on the stovetop, or thawed and reheated directly in a microwave-safe dish. You may need to add a splash of water or broth if the chili has thickened too much.

Nutritional Information

Here’s an estimated nutritional breakdown per serving, assuming 12 servings.

Nutrient	Amount per Serving	% Daily Value
Calories	478.5 kcal
Total Fat	19 g	29 %
Saturated Fat	7 g	35 %
Cholesterol	44.6 mg	14 %
Sodium	993.3 mg	41 %
Total Carbohydrate	58.7 g	19 %
Dietary Fiber	16.2 g	64 %
Sugars	15 g	60 %
Protein	22.8 g	45 %

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

While K-Jon’s original recipe is a masterpiece, there’s always room for personal touches.

• For a Spicier Kick: If you prefer more heat, consider adding a pinch of cayenne pepper or a diced serrano pepper along with the jalapeños.
• Vegetarian Option: For a vegetarian version, omit the meats and consider adding extra beans, sautéed mushrooms, or plant-based crumbles. You may want to adjust the beef bouillon to a vegetable bouillon.
• Bean Variety: While the specific bean combination is part of what makes this chili unique, feel free to experiment with other beans like pinto beans or cannellini beans if needed, ensuring they are drained and rinsed.

FAQs

Q: What is the best way to cut the tri-tip steak for this recipe?
A: Cut the tri-tip thinly against the grain to ensure a tender texture in the finished chili.

Q: Can I use pre-ground beef instead of the pork sausage?
A: While the zesty pork sausage adds a unique flavor, you could substitute with a well-seasoned ground beef if necessary, but it will alter the flavor profile slightly.

Q: How long should I simmer the chili?
A: The chili needs to simmer for a total of 1 ½ hours before adding the beans and then another 10 minutes after.

Q: Is Accent seasoning (MSG) essential?
A: Accent seasoning enhances the savory “umami” flavor of the chili. While not strictly essential, it contributes to the complex taste profile of this award-winning recipe.

Q: How can I make this chili thicker if it’s too thin?
A: If the chili is too thin after cooking, you can simmer it uncovered for a short period to allow some of the liquid to evaporate. Alternatively, you can create a slurry of a tablespoon of cornstarch mixed with a few tablespoons of cold water and stir it into the simmering chili until thickened.

Final Thoughts

K-Jon’s Award-Winning Chili is more than just a recipe; it’s a culinary legacy. It’s a testament to the power of simple, honest ingredients prepared with care and patience. The deep, complex flavors that emerge from this rustic preparation are sure to impress, whether you’re serving it at a backyard barbecue or a formal gathering. I encourage you to dive into this recipe, to experience the satisfaction of creating something truly special. Don’t be afraid to share your creations and your own culinary stories; that’s what makes food so wonderful. This chili is best enjoyed with good company, a warm fireplace, and perhaps a hearty slice of cornbread. Enjoy every spoonful!