Thursday, October 24, 2013


How interesting that my 200th post is my chili recipe. I have actually made this a dozen or more times since I started blogging, but I felt nervous about posting it. I figured basically everyone has "their chili recipe" and no one would bother wanting to try mine. Which is sad, because its GOOD. So I decided to blog it today. And I hope that some people try it.

I have a few tricks up my sleeve.

Corn is one. I know I have seen it in a few chili recipes before, but I really like it. It gives a nice visual change, but also a sweetness.

Another is worcestershire sauce. Nectar of the gods.

Roasted red bell peppers is my latest addition. Yum!

And last but not least....a packet of brown gravy mix. It is worth it to toss out my "crunchy" card for this. I think it helps thicken it up a bit and gives a boost of flavor. I don't think I can replicate it well enough.

Also, for the longest time, I seasoned it with 1 packet of mild chili seasoning and 1 packet of hot chili seasoning. And in a pinch, I still do. But using the regular seasonings is cheaper and you don't get all the anti caking additives and what not. And you can also season to your own personal tastes.

All my seasoning amounts are guesses. I use my palm to measure. So feel free to add more if you feel it needs it.

I also *highly highly* suggest throwing this all together the night before and letting it sit in the fridge overnight, and then letting it cook on low all day. Time is the biggest tip on this. Every day it sits, it tastes better and better.

You can use 3 cans beans in this (whatever type you like. I do kidney and pinto) or you can make up some dried beans. One bag of dried beans is a little less than 4 cans, so when I do this, I make a large batch of chili with the higher amount of beef and maybe an extra can of tomatoes and just freeze some leftovers so we don't eat it for a week.

If you use that many beans, it might be too big for a normal crock pot, and you might need to use your stock pot on the stove.

I posted this on another recipe, but my new favorite way to cook dried beans is this:

Inspect and rinse beans

Put in a oven safe lidded pot with 1.5 inches of water on top.

Bring to boil, cover, and place in 275 oven for 1 hour and 15-30 minutes. Drain and wah-la!



1-2 lbs ground meat. (depends on how meaty you like it. I use either beef or turkey and it doesn't make a huge difference)
2 onions, diced
28oz can diced tomatoes, not drained
14.5 oz can tomato sauce
4oz can tomato paste
2 cups frozen corn
1 small jar roasted red bell peppers, drained and rinsed and chopped
6 cups of drained beans of choice (around 3 cans)
1/4 cup worcestershire sauce
1 packet brown gravy mix
hot sauce (I like Chalula, and use this to help make it as hot or mild as you like)
3 tbsp chili powder
1 tbsp cumin
2 tbsp garlic powder
2 tbsp onion powder
2 tsp seasoning salt (lowrys or the like)
1 tsp-1 tbsp red pepper flakes (to your heat preference)
1 tsp dried basil
1 tsp dried oregano
1 tsp ground coriander

In a large skillet, cook the meat and onion until meat is cooked through.

In a large crock pot or stock pot, combine meat, onion, all tomato products, corn, bell peppers, and beans.

In a medium bowl, whisk all remaining ingredients (with a little water if needed) and add to pot.

Add enough water to cover all ingredients.

Preferably, let sit overnight in fridge and cook low all day long.

We serve ours with fritos, shredded cheddar, and sour cream.

No comments:

Post a Comment