Soup Recipes

Winner Winner Chili Dinner

April 14, 2019 /

Every year around football season, I host a chili cook off with my friends and family. This chili recipe has taken first a couple times!! Honestly, the chili cook off has brought some amazing chili’s to the contest and every year my family and friends continue to raise the bar. One year we had 13 chili’s to taste.. we had crock pots plugged in everywhere (even the bathroom:/ ) After that year we decided to convert the garage into chili land laden with extension cords!!! I know it’s April but it’s been cold here in Wisconsin and everyone was craving a batch of the famous family chili. Our chili recipe is super family friendly, not too spicy.
For my spice lovers…add a jalapeno and buy the hot Italian sausage! We serve it topped with sour cream and shredded cheese. Hope you enjoy:)

Ingredients:

  • 1# of ground chuck
  • 1# of pork mild Italian sausage
  • 3 1/2 Tbsp. of olive oil
  • 1 (28 oz) can of crushed tomatoes
  • 2 (15 oz) can of fire roasted diced tomatoes
  • 1 (16 oz) jar of your favorite salsa
  • 1 (15 oz) can of diced tomatoes with green chilies
  • 1 (27 oz) can of chili beans (I use mild or medium) DON’T RINSE THIS CAN, YOU WANT ALL THE LIQUID
  • 1 (15 oz) can of black beans RINSED
  • 1 (15 oz) can of red kidney beans RINSED
  • 2 celery stalks chopped
  • 1 large yellow onion chopped
  • 4 cloves of garlic crushed
  • 1 orange pepper seeded and chopped
  • 1 yellow pepper seeded and chopped
  • 1 pablano pepper seeded and chopped
  • 1/2 tsp of Worcestershire sauce
  • 1/2 Tbsp. of dried cilantro or 2 tbs of fresh chopped cilantro
  • 1 tsp of dried oregano
  • 1/2 tsp of fennel
  • 1 Tbsp. of chipolte powder
  • 2 Tbsp. of cumin
  • 1 tsp of crushed red pepper flakes (optional) If you’re afraid of spice don’t add! Again this is your family friendly version so omit if spice is not liked!
  • 1 tsp of kosher salt
  • 1 tsp of coarse fresh ground pepper
  • 1 tsp of brown sugar

Directions:

Before you start browning the meat, review the ingredients and chop all of your veggies and open all of your canned goods. In a large pot over medium heat add 1 1/2 Tbsp. of olive oil and crumble the beef and pork until brown (about 4-5 minutes.) Drain beef into a colander with a bowl underneath to catch grease (you’ll want to use some of this grease to saute your veggies.) Return pot to stove and add 2 Tbsp. of oil and 2 Tbsp. of the reserved beef/pork grease over medium heat… add all veggies and cook until onion is translucent about 5 minutes. Add beans, tomatoes, seasonings, meat, and let simmer over low for 1-2 hours. (If you feel the chili is too thick, I have added beef broth, beer, or leftover coffee to thin out to desired consistency. If your worried it’s too thin don’t get alarmed, the following day your chili will be perfect as the beans will soak up some of that liquid!)

This is one of those soups that you can really tailor to your taste. Just a few hints… if the soup is too acidic add more sugar. If the soup feels to thick don’t be afraid to add the liquid I suggested above. If the soup seems to thin…wait a day it’ll thicken.  If you want more spice add more spice…tailor this to your liking!! If you have some good substitutions or suggestions let me know I am always looking for the next Chili Cook Off Winner. Chili is one of those recipes that you can’t really screw up and sometimes a bit out of the box is amazing!

 

Enjoy! XOXOXOXOX

Jessi

Ratings 5/5