Foodie Friday--Dad's Favorite Chili

I have been on the lookout for a chili recipe for over thirty years. I've tried many types of recipes, some cooked by the letter of the recipe and some made with my own twist.

 

None of them compare to this recipe.

 

Seven days later we are still eating this chili and enjoying it like we had on the first day.

Plus, this recipe makes A LOT OF CHILI.

 

I had used my regular 5 quart Calphalon pot that I use for everything . . . and it was too small.

 

Fast forward to the chili bubbling and dripping down the sides of the pot and burning on the stove to me hastily scooping the chili into my big ass crock pot--lined with a slow cooker liner because those wonderful heat resistant bags of nylon are the BEST!

 

Two hours later, and a supreme amount of elbow grease to clean the stove and pot, I had a fantastic scoop of chili poured over Fritos, a sprinkling of shredded cheese and a large pinch of bacon crumbles. I was in heaven.

 

My hubby thinks I might give his boss a run for the money when the chili cookoff rolls around.

 

Feel free to take this recipe and put your own spin on it.

Dad's Favorite Chili

2 lbs ground chuck

1 lb bulk Italian sausage

3 1-lb can Ranch-style chili beans

1 1-lb can chili beans with spicy sauce

2 28-ounce cans diced tomatoes

1 6-oz can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

2 Poblano chili peppers, chopped

1 Tbls minced garlic

1 Tbls. bacon crumbles

1 Tbls. beef Better Than Bouillon

1 12-ounce Corona beer

1/4 cup chili powder

1 Tbls Worcestershire sauce

1 Tbls oregano

2 tsp. cumin

2 tsp hot pepper sauce (Tabasco)

1 tsp basil

1 tsp salt

1 tsp black pepper

1 tsp cayenne pepper

1 tsp paprika

1 tsp white sugar

 

In large stock pot (6 quart or larger), brown beef and sausage. Drain grease. Add all ingredients.

Stir to blend. Cover and simmer over low heat for at least 2 hours, stirring occasionally.

Adjust salt, pepper, and chili powder.

 

Tips & Tricks

 

• I didn't have Italian sausage, so I used bulk sausage. Next time, I'll try spicy bulk breakfast sausage for a different zing.
• I picked up the Ranch-style (black label) beans thinking they were just beans. They aren't. They are in a sauce. I didn't drain them and just tossed them in the pot.
• I think I used 4 14-ounce cans of diced tomatoes, but honestly, I think I might have only put in 2 cans. Oops. Do what floats your boat. 2 cans or 4 cans. It really doesn't matter, just make sure you have enough room in your stock pot!
• Recently I bought fresh paprika. It was smoked paprika, because that was all they had. I like the nuance of the flavor.
• Yes, I did have to add more salt. It will all depend on your beans, bouillon, and the sausage you use. Wait until everything cooks down a bit so you don't over season it.

Fritos and shredded Mexican cheese is handy, gooey and makes a great Frito chili pie!

 

Enjoy!

MAGolla