Between October and February, chili is a go-to recipe in our house, and I’m going to let you in on a secret…… it’s actually one of the meals that Joe makes better than me. He has some kind of magic that just makes it taste GOOD, but I think it comes down to the fact that its made (with love) FOR me.
We all know that chili is sacred to a lot of people… People guard their chili recipes like riches, and there is no shortage of “secret ingredients.” In the hunt for our go-to chili, we found that there are hundreds of recipes out there–we’ve made so many pots of chili, experimented with dozens of recipes, and finally settled into our own. It’s definitely a conglomeration of many, and I can’t even begin to credit all the recipes we’ve blended. But, if you want a simple but solid recipe, this one is for you.
However, don’t let the simplicity fool you, though. Just because it may be easy, doesn’t mean it is basic. This recipe is just so full of good flavors. And the best part? It’s versatile! Changing the types of chili powder you use, or even experimenting with different peppers can make it a completely different batch. We like plain-ole-jalapeños, but we’ve used chipotles before and it makes for a smokier flavor. You can also change the beans, but we prefer a mixture of black, dark and red kidneys and a regular can of chili beans. You can also change the beer–we throw in whatever we have on hand. Sometimes it’s an IPA, sometimes its a lager… Just remember, you get to drink the rest, so make sure it’s something you like.
Like any good chili, the key to this recipe is that you should let it simmer as long as possible. It’s great after two hours, but we’ve had it simmer all day before, and the flavors explode. Serve with a variety of toppings like sour cream, cheese, jalapeños, and corn-chips so people can make their bowl to their liking. I guarantee it will be a hit–and even a bigger one next day.
Drink with: Beer, of course!
This chili is the result of a mish-mash of recipes, and dozens of experiments. It is a staple in our house, and it is one of the meals Joe always takes point on. Hearty, spicy, and full of flavor--this chili is sure to warm up those chilly nights or wow at any party. Adjust spices to your preference
- 2lbs ground chuck
- 1lb ground pork sausage (mild or hot-your choice!)
- 1 LARGE yellow or white onion, diced
- 1 bell pepper (green or red) diced
- 2 jalapeños, diced
- 3 Cloves of Garlic, minced
- 1 can black beans - drained
- 2 cans Kidney Beans (I do one each of light and dark) - drained
- 1 can of chili beans in spicy sauce - not drained
- 6oz tomato paste
- 2 28oz cans of diced tomatoes (I prefer petite diced)
- OPTIONAL: Small can of diced green chilis (we've used them and left them out before)
- 6 oz of beer (any beer is fine, pale ales/IPAs provide a good flavor)
- 2T Worchestershire
- 2T Hot sauce
- 4t Better than Buillon™ (or 4 beef buillon cubes)
- 1/4C GOOD chili powder (can cut with chipotle/ancho for uniqueness)
- 1T Cumin
- 1.5t Onion Powder
- 1.5t Garlic Powder
- 1.5T Basil
- 1T Oregano
- 1t Cayenne pepper
- 1t Crushed Red Pepper Flakes (or More1)
- 1.5t Paprika (I use Hot Spanish or Smoked)
- 1t salt
- 1t pepper
- 1t sugar
- Sour Cream
- Green Onions
- Corn Chips
- Shredded Cheese
- Hot Sauce
- Step 1 Crumble beef and pork into the bottom of a deep and heavy-bottomed pot, and start to brown over medium heat.
- Step 2 Before fully cooked, throw in onions, bell pepper, and jalapeños and continue to cook until meat is done and veggies are starting to soften. Drain off fat and return to pan
- Step 3 Add Garlic and cook until fragrant – about a minute.
- Step 4 Add tomato paste and stir until meat and veggies are covered–cooking for a minute longer.
- Step 5 Add tomatos, beans, and beer. Stir.
- Step 6 Add in spices and stir.
- Step 7 The chili will be thick, but don’t add in more liquid! Bring to a boil, reduce heat to low, cover, and simmer for 2.5 hours (the longer the better!)
- Step 8 Serve and top with your preferred toppings