Meat Lover’s Chili

Makes approximately 12 servings

1 lb 1 1/2 lb ground beef
1 lb spicy pork sausage
1 lb chorizo regular pork sausage
2 small heads 1 large and 1 small head garlic, minced
2 small red onions, coarsely chopped
(added) 2 small yellow onions, coarsely chopped
2 poblano peppers, coarsely chopped
1 2 Anaheim peppers, coarsely chopped
2 green bell peppers, coarsely chopped
4 cans (15 oz) diced tomato
2 cans (15 oz) tomato sauce
1 can (15 oz) corn
1 can (15 oz) kidney beans
1 can (15 oz) black beans
1 can (15 oz) white beans
1 can (7 oz) diced chiles
1 small can (4 oz) diced jalapeños
1/2 tsp tbsp paprika
2 tbsp chili powder
(added) 1 tsp onion powder

(added) 1 tsp cayenne pepper
1 tsp 1/2 tbsp salt
2 tsp black pepper
1 tsp white pepper
1/2 tsp 1 tbsp oregano
(added) 1/2 tbsp dried basil
olive oil (to saute veggies in)

  • Cook the ground beef in a large skillet until just browned and, when finished, transfer into the biggest stockpot you have. Repeat this process with the pork sausage and then the chorizo.
  • Coarsely chop the onions and fresh peppers and saute them in olive oil until slightly softened. Set aside.
  • Open, drain, and rinse the cans of corn, kidney beans, black beans, white beans, and add to the stockpot. Open and add the cans of diced tomato, tomato sauce, diced chilies, and diced jalapeños.
  • Mince the garlic and add to the stock pot, along with the spices.
  • Cook over medium-low heat for about 45 minutes, stirring occasionally. Stir, taste, and adjust seasonings to taste.
  • In the last 5 minutes on the stove, stir in the onions and peppers. When time is up, turn off the heat and stir chili to mix flavors. 
  • Serve with whatever toppings float your boat. We recommend any and all of the following: cheese, sour cream, green onions, cilantro, avocado, and tortilla chips. Chili will be ready to eat same day, but will taste better after the flavors mix together overnight.

It’s that time of year again! Time for the leaves (and the temperature) to starting dropping. Time for the crisp breezes and the smell of wood smoke. And yes, of course, it’s time to start making our traditional Halloween chili. This year we stuck pretty close to our existing recipe. I did, however, want to try a few slight modifications. First of all, we cut out the chorizo and went back to Italian sausage. We also decided to create our own chili powder mixture, rather than spooning in the store bought variety. that meant playing with proportions of oregano, onion and garlic powder, and paprika and cayenne. The change has given us a bit more control over the final flavor, which we both appreciated. Oh yeah, and I can’t forget the garlic! We went all out this year, upgrading from two small heads to one large and one small head. My arms were tired from all the mincing by the time we were done, but the result this year was well worth the effort. Happy Halloween from our family to yours!

We all have certain traditions, picked up in our formative years, that relate to food. For me, one such tradition was homemade chili on the night of Halloween. A bowl of warm and hearty chili always went down well just before we kids would head out looking for candy. As a result, for many years I thought of chili as a fall dish to be enjoyed once each year. Then came college, when I discovered that a large pot had the seemingly magical ability to see me through numerous dinners, with plenty of extra for the freezer.

Chili is no longer relegated to the fall season in our household. We now make batches a few times per year, usually in the fall, winter, and early spring. Not only is it filling, the meat and bean heavy recipe I adapted is great for providing all the protein that we need for our active lifestyles. I also love that chili allows me the freedom to experiment with strange ingredients. For example, in various iterations I have rounded out the basic recipe with Brussels sprouts, mushrooms, and different kinds of beans. I have also substituted the meats for anything from ground turkey to kielbasa. In short, this recipe provides a solid base, but allows you to indulge in as much whimsy as you choose, much like the Halloween nights when this tradition, for me, began.



Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterEmail this to someoneShare on Yummly

Leave a Reply

Your email address will not be published. Required fields are marked *