Chili

Jan 31, 2017 | Recipes | 0 comments

Chili is something I’m always experimenting with. I’ve made it at least 50 different ways over the years. Some were hits, and others were a miss. This is one of my favorites, though, so I decided to share it with ya’ll.

It’s got enough spice to warm you up on a cold winter day, which we’ve had several of this past month. It’s also very filling, which is nice on a cold day too when all you want to do is cuddle up in front of a nice fire and read a good book… Or, in my case, cuddle with a cat, cause as any cat owner will tell you, reading is a difficult task with kitties. You’re supposed to sleep on books right?

Anyway, if the spice level in this recipe is too much for you, just reduce the amounts of the spicy ingredients to your desired heat level. I recommend, adding a little of one spice element at a time, then tasting to see if it’s how you like it.

This chili also tastes even better the next day, so it’s a good recipe for those days you know you won’t have time to cook. Just make it the night before, then just pop in the microwave whenever you’re ready to eat.

Serves 4-6

Prep Time (min.)

Cook Time (min.)

INGREDIENTS:

16 oz. sausage

1 lb. ground beef

1 yellow onion, diced

3 garlic cloves, minced

1 jalapeno pepper, minced

1 green pepper, diced

1-15.5 oz. can kidney beans

1-15.5 oz. can great northern beans

1-14.4 oz. can diced tomatoes, Italian blend

2-8 oz. cans tomato sauce

1 ½ tbsp. Worcestershire Sauce

1 tsp. liquid smoke

1 tbsp. honey

1 c. water

3 tbsp. chili powder

1 tbsp. paprika

2 tsp. cumin

¼ tsp. red pepper flakes

salt and pepper

hot sauce

 

optional:

shredded cheddar chees

diced green onions

sour cream

saltine crackers or Frito chips

DIRECTIONS:

1. First, toss the beef and sausage into a large pan over high heat. Sprinkle with salt and pepper, then cook until just browned. I like to use a potato masher for this part to make sure both of the meats get combined well, and broken up into small bite-sized pieces.

2. When the meat is just browned, toss in the onion, garlic, jalapeno pepper, and green pepper. Cook until the vegetables are tender.

3. Now it’s time to add the seasoning. Add the dry ingredients first: chili powder, paprika, cumin, and red pepper flakes. Stir until well combined.

4. Next, add the wet ingredients: diced tomatoes, tomato sauce, Worcestershire sauce, liquid smoke, honey, and water. Stir until well combined and sauce is bubbly.

5. Finally, add the beans and a dash or two of hot sauce. At this point, if you need to add more salt and pepper, toss that in too. Stir to combine.

6. Let the chili simmer for 10 min. to make sure all the flavors have melded together well. Serve with your favorite toppings.

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