Really Good Chili

Last weekend I was in the mood to make chili but the recipe I have been using, for as long as I can remember, is Chili for a Crowd from The Silver Palate Cook Book.  It is a great recipe but it is really for a crowd.. it serves 35-40! Seeing that it was just my husband and me for dinner,  it didn’t make sense to make such a big batch of chili.  I asked around and then went to the internet to find another recipe.  I decided to use this Award Winning Chili recipe and made some changes to suit us.  I could not find ground venison so I used ground beef and added mild Italian sausage because I really like how it gives more flavor to the beef.  I forgot to buy the jalapeños so they got left out and the recipe called for 1 cup of water but I thought it would make it too wet and I am glad I omitted it because the chili was thick and not runny.  The recipe also called for a 14 ounce can of Mexican style tomatoes but I could only find 10 ounce cans of Rotel, so I used the 10 ounce can.  And lastly, we don’t like kidney beans so I only added the black beans.  Having never tried the recipe before I do not have a comparison, but I will tell you it was one of the best chili’s I have ever had.  It was even better the next day, so if you can make it in advance.  I made it in the morning and had it sitting on the stove top all day waiting to be heated up for dinner..YUM!

My Version of Award Wining Chili | Ridgely's Radar

My Version of Award Wining Chili (2)| Ridgely's Radar

Award Wining Chili Adapted from KelBel on food.com
 
Prep time
Cook time
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This is a delicious Chili that has a good kick but won't blow the roof off.
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 lb. ground venison or 1 lb. ground beef or 1 lb. ground turkey
  • 2 mild Italian Sausage links
  • 2 onions, diced
  • 1 green pepper, diced
  • 1 tablespoon fresh jalapeno, finely chopped
  • 1 (14 oz) can Mexican Style tomatoes (like Rotel - I could only find a 10 oz can)
  • 2 (8 oz) cans tomato sauce
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon paprika (smoked if you can find it)
  • 1 (14 oz) can Kidney Beans, drained and rinsed ( I did not add)
  • 1 (14 oz) can black beans, drained and rinsed
  • 1 cup water ( I did not add)
  • olive oil
  • toppings
  • cheddar cheese, grated
  • sour cream
  • green onions, sliced
Instructions
  1. In a medium sized dutch oven heat 1 tablespoon olive oil with diced onions. Stir and cook until onions are translucent. about 3-5 minutes.
  2. Add ground meat and sausage removed from skins. Cook until meat is brown.
  3. Drain excess grease
  4. Add green peppers, tomatoes and seasonings. Bring to a boil
  5. Add beans , cover and simmer for 1 -2 hours.
  6. Serve with toppings
Notes
I used ground beef and forgot the Jalapeños. We do not like Kidney Beans so I only used the black beans. It was delicious, with a really nice kick and I am sorry I missed the Jalapeños. I served with Fritos corn chips, corn bread and a green salad
Nutrition Information
Serving size: 1 Calories: 300.5

My Version of Award Wining Chili (3)| Ridgely's Radar

to buy: dishes Juliska Berry and Thread Dinnerware 

 

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Comments

  1. Funny I thought I was the only one using the Silver Palate recipe all these years…..and I was just looking for something to change it up. Thanks for the tip, look forward to trying!

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