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!

Print Recipe

Award Wining Chili Adapted from KelBel on food.com

This is a delicious Chili that has a good kick but won't blow the roof off.

Prep Time15 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 15 minutes mins

Course: Main

Servings: 6

Calories: 300.5kcal

Author: Ridgely

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
• 1/2 teaspoon cayenne pepper
• 1/2 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

• 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.
• Add ground meat and sausage removed from skins. Cook until meat is brown.
• Drain excess grease
• Add green peppers, tomatoes and seasonings. Bring to a boil
• Add beans , cover and simmer for 1 -2 hours.
• 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

to buy: dishes Juliska Berry and Thread Dinnerware