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
Award Wining Chili Adapted from KelBel on food.com
- Prep Time: 15 mins
- Cook Time: 2 hours
- Total Time: 2 hours 15 mins
- Yield: 6 1x
- Category: Main
This is a delicious Chili that has a good kick but won’t blow the roof off.
- 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
- cheddar cheese, grated
- sour cream
- green onions, sliced
- 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
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
- Serving Size: 1
- Calories: 300.5
to buy: dishes Juliska Berry and Thread Dinnerware
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!