September 3, 2016

The Most Amazing Chili

Since it's {almost} fall, it seemed appropriate to bust out the chili for dinner tonight. I decided I would try out a new recipe but because I'm the daughter of a long line of Texans, I had to spice things up a bit!

If you really like spicy food, you will LOVE my tweaks! If you or someone in your family can't handle the heat, it's still really easy to make more on the mild side. I'll make note of how to make mild changes in the recipe.

This recipe makes A LOT of chili. You'll need a large stock pot. I thought I could make it in my dutch oven, but that was a no go when I only had half the ingredients in! If you don't have a large stock pot and don't need to feed a lot of people, you could most definitely half the recipe and it would still be perfect.

The longer that you let it sit, the better it gets! I suggest allowing at least two hours for it to simmer and it will most likely take you about 30 minutes to prep all the ingredients.

The Most Amazing Chili
Ingredients -
1lb ground meat
1lb hot sausage *Mild - use regular sausage
3 (15oz) cans chili beans, drained
1 (15oz) can hot chili beans in spicy sauce
1 (6oz) can tomato paste
1 (15oz) can fire roasted tomatoes in garlic
3 (15oz) cans Rotel (2 original and 1 mexican) *Mild - use 3 cans of mild Rotel
1 large yellow onion, chopped
3 celery stalks, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
4 cubes beef bouillon
1/2 cup water
1/4 cup chili powder
1 tbsp Worcestershire sauce
1 tbsp garlic, minced
1 tbsp dried oregano
1 tsp dried basil
1 tsp salt
1 tsp ground black pepper
1 tsp cayenne pepper *Mild - use less or omit completely
1 tsp white sugar
2 tsp ground cumin
2 tsp hot sauce *Mild - omit completely

Directions -
  1. Heat a large stock pot over medium-high heat. Crumble the ground meat and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
  2. Pour in the chili beans, spicy chili beans, diced tomatoes (Rotel) and tomato paste. Add the onion, celery, green and red bell peppers, bouillon, and water. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
  4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

I served mine with cornbread muffins, which is a favorite here. We also used sour cream {or you could use greek yogurt} to help tone down some of the heat.

I hope you enjoy this recipe as much as we did. I will definitely be keeping this around and using it as our family recipe from now on. It's truly delicious despite what seems like many, many, many ingredients!

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