Monday, October 5, 2009


With the fall already here and the unseasonably cool weather, I felt a big bowl of warm chili was the perfect dinner idea! Boy was I right! I've been looking for a great chili recipe and really enjoyed the one I tried. I was a little worried because Chris isn't a big chili eater, but this recipe has quite a few veggies for chili. He ended up loving it! (He's such a good sport!) To complete the meal, I went out and bought a loaf of homemade whole wheat bread at a local bakery. It was definitely the perfect compliment to the meal. Maybe in the future as my cooking skills improve, I'll be able to make my own bread! This recipe made a huge batch, which was perfect for us. I froze about 1/3 of it for future nights when I'm scrambling for dinner and put the rest in a container in the fridge for leftovers this week.

*Chris doesn't like super spicy, so I modified the recipe a little to make it less spicy. It still was fairly spicy though*

2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce (I used medium sauce)
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped (I left this out)
1 tablespoon bacon bits (I left this out)
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder (I used about 1/8 cup or less)
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper (I left this out)
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos® (optional)
1 (8 ounce) package shredded Cheddar cheese (for topping)

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck 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 and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. 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.
Source: Annie's Eats

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