Cool weather + the weekend + Sunday football games mean only one thing: its also chili season. No matter whether you like yours with beans or without, filled with meat or vegetarian friendly, in a red sauce or a white one, spicy or mild, this is definitely the season for chili. And in my house we certainly love chili of all kinds. White chicken chili, sweet potato and black bean chili and even a pumpkin and sausage chili mixed with macaroni are all good but sometimes a more traditional chili is in order. And when that is the case, this is my go-to recipe.
This chili is filled with meat, beans and vegetables and most importantly, packed with flavor. If you prefer you can make it in a slow cooker; simply place all of the ingredients in the crock, set the temperature to low and let it cook for eight hours. Or you can cook it as I do on top of the stove. Let it simmer on low all afternoon and by the time the game is on you’ll have a hot bowl of chili. Top the chili with cheese, sour cream and diced avocado and serve it with a side of corn chips or corn bread.
MEAT & BEAN CHILI
2 tablespoons olive oil
1 teaspoon salt
2 large onions, chopped
4 cloves garlic, minced
1 medium carrot thinly sliced
4-5 fresh bell peppers- I used a mix of red and green
4 small jalapeño peppers
1 lb ground beef (can substitute ground pork, veal, lamb or a combination of meats)
1/2 lb veal cut into bite-sized pieces
1 can corn kernels, drained
2 11.5 ounce cans beans- I prefer kidney beans
3 11.5 ounce cans whole Roma tomatoes- roughly chopped
2-3 dashes Tabasco sauce- adjust based on preferences
3-4 tablespoons chili powder- I like Penzeys Spice Medium Hot Chili Powder– but adjust based on personalpreferences.
- Pour 2 tbsp olive oil into a Dutch oven or other heavy duty pot and place over medium high heat.
- Add the onions, garlic, peppers, carrot, and jalapenos to the pot.
- Add the salt and stirring frequently, cook for 8-10 minutes until soft.
- Add the meats and cook until well browned being sure to break up any larger pieces as you go.
- Add the corn, the drained and rinsed beans and tomatoes with their juice and mix to combine.
- Stir in the Tabasco sauce and the chili powder.
- Stir, cover the pot, and reduce the heat to low.
Continue to cook over low heat for 45 minutes, stirring occasionally. Taste and adjust the seasoning to meet your personal tastes.
- I let the chili cook on low all afternoon and it tastes even better when reheated the next day. The longer the chili cooks the more the flavors will develop.
- Serve with shredded cheese, sour cream, and sliced avocado if desired.