Thick and Meaty Chili

I’m just going to start by saying that as writen this recipe is pretty spicy, because that’s how my guy likes his chili!  You can easily tone down the recipe by using mild beans and seasonings instead.  The flavor will still be there, just a milder form.

The basic recipe was given to me as a newlywed from my mom, we’ve adapted it over the years to suit our tastes a little better since my parents pretty much like their chili to taste like ketchup (just teasing you mom!). 

This is an excellent recipe when having people over since it’s better if made the day before.  Put it in a crockpot to warm up a couples of hours before the party and voila!  Dinner is served.  I’ve served it at a lot of parties to rave reviews.

  • 4 lbs of assorted meat (according to Alton Brown it’s best to use three different flavors.  Typically I use turkey, beef and hot Italian sausage but you could use lamb, buffalo, venison, etc)
  • 50 oz hot chili beans (undrained)
  • 30 oz kidney beans (drained and rinsed)
  • 30 oz red beans (drained and rinsed)
  • 1 large onion
  • Other vegetables if desired (celery, peppers, etc)
  • 4-6 cloves of garlic
  • 8 medium tomatoes (if available otherwise use additional tomato sauce)
  • 15 oz tomato sauce (more or less depending on how saucy you like your chili)
  • 3 packets hot chili seasoning
  • 1/4 cup sugar 

In a large pot, brown thawed meat (all meats can be browned together as long as they are thawed otherwise I brown separately).  Drain, rinse and set aside.  In same pan, sautee onions, garlic and any other vegetables in a small amount of olive oil. 

To the vegetable mixture, add back in meat, beans, tomatoes, tomato sauce, chili seasoning & sugar.  Let simmer on the stove for 1 – 2 hours, stirring frequently.  Can be served immediately but is typically better the next day.

Serve with fresh homemade bread or if you are feeling extra fancy a sourdough bread bowl.

Optional toppings:

Cheese
Sour Cream
Saltines

Enjoy!

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