Recipe Friday: Chili from Kelly's at Southbridge

Written by Marilyn Hawkes Category: Recipes Issue: October 2016

Photo by Kelli CaseyNow that fall is in full swing (well, at least according to the calendar), it’s time to rustle up the hearty grub that keeps us toasty on crisp evenings and sustains us while watching football. If you’re looking for a new chili recipe, Kelli Casey, general manager of Kelly’s at Southbridge in Old Town Scottsdale (she’s not the namesake Kelly), offers up an old family recipe that's now on the menu. “The recipe is a combination of old family recipes. I took part of my father-in-law’s – he’s from Pittsburgh and a diehard Italian – and part of my Irish grandmother’s recipe and combined them,” Casey says.

There’s a catch though. Casey doesn’t want to give away all the family secrets, so she’s left out a few ingredients. But, she ensures us, “it will still be delicious.” If you want to discover what’s missing, you’ll have to visit Kelly’s at Southbridge to taste the real deal. Then, report back and let us know.

Kelly’s at Southbridge Chili
Yields: 6 quarts

Ingredients and Instructions:

4 yellow onions
8 garlic cloves
12 celery stalks
3 tbsp. salt and pepper mix
3 tbsp. red pepper flakes

Finely chop onions, garlic and celery. Sauté with seasonings in 8 tbsp. olive oil in large pot until tender. Set aside.

4 lbs. ground beef
2 lbs. hot Italian sausage
1 tbsp. salt
1 tbsp. pepper
2 tbsp. onion powder
3 tbsp. garlic powder

Mix together in sauté pan/pot and cook until brown. Drain grease. Add meat to onion mixture.

Then add:
112 oz. crushed tomatoes
16 oz. tomato sauce
30 oz. black beans
30 oz. kidney beans
30 oz. northern beans
30 oz. pinto beans
7 tbsp. chili powder
5 tbsp. cayenne pepper
5 tbsp. ground cumin

Simmer on low heat for 1 ½ hours.

To serve, garnish with grated cheddar cheese, sour cream and chopped scallions.