Chili Recipe

It’s time to get heated. As the temperatures drop, I think a great way to warm up is with a big bowl of chili. Sharing my recipe is sort of giving you the gold. I’m sure you’ve heard the saying “Who wants to buy the cow if the milk is given away for free?” This crossed my mind before sharing this recipe that I’ve adjusted over the years to perfectly suit my taste. But then I remembered, I’m not a cow and I don’t even drink cow’s milk so.. here you have it. You’re welcome. You can cook up a cow to use in this recipe if you so please or you can use turkey, buffalo, deer, beans, or even sweet potatoes. No matter what you choose to use as your base, this chili recipe will be your go-to for nights when you want to curl up on the couch with Fall’s finest comfort food.

Start by cooking your meat (or substitute), onions, and peppers in a large skillet or dutch oven. Drain excess grease and then return to dutch oven or a large pot. Add tomatoes, seasonings, and water. Bring all ingredients to a boil for about five minutes. Add beans if desired, then cover and simmer. I like to let mine sit on low on the stove for up to two hours so all of the seasonings mix together well. Serve with desired toppings. I love corn bread served alongside mine. (I used gluten free cornbread pictured here.)

I typically double this recipe and eat it all during the week and then freeze some for those extra chilly, long days when all I want to do is heat up my dinner with minimal effort.

I’ve added sweet potatoes in with my meat as well, which is delicious! I cut mine into cubes and depending on how long I let the chili simmer I either add them in with the seasonings or cook them before and add them in when I serve it.

*If you leave out the beans, this is Whole 30 compliant!

INGREDIENTS:

• 1 pound of ground beef/turkey
• 1 large yellow onion, diced
• 1 large red onion, diced
• 1 green bell pepper, diced
• 1 Tablespoon of fresh jalepeno, chopped*
• 1 14.5 ounce can of diced tomatoes with green chiles
• 1 16 ounce can of tomato sauce
• 2 Tablespoons of chili powder
• 2 Tablespoons of cumin
• 1 Tablespoon of Frank’s Red Hot sauce, original flavor*
• 1 teaspoon of paprika
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1/2 teaspoon of cayenne pepper*
• 1 cup of water

If you like beans in your chili:

• 1 14 ounce can of kidney beans, rinsed and drained
• 1 14 ounce can of black beans, rinsed and drained

*Adjust according to your heat preference. As listed, it is medium to slightly hot.

DIRECTIONS:

1. Cook meat, onions, and peppers in a large skillet or dutch oven.
2. Drain excess grease. Return to dutch oven or add into large pot.
3. Add tomatoes, seasonings, and water. Bring to a boil.
4. Add beans if desired. Cover & simmer for 1 to 2 hours.
5. Top with desired toppings, serve, & enjoy!