FYB House Chili

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This is the house chili here at Fill Your Belly headquarters A.K.A. my kitchen.  It’s a great allpurpose chili with just enough spice and heat to please adults yet mild enough to keep kids happy.  As I said on yesterday’s blog, all the normal accompaniments were served with it – cheese, diced onions, sour cream, avocado, fritos and the perfect side of Buttermilk Cornbread.

The great thing about chili is once it’s in the pot simmering, other than the occasional stir, you can pretty much forget about it.  In fact the longer it cooks the better the flavors get.  And for those of you who love your slow cooker, chili is perfectly designed for it.  So grab a bowl, gather your family around the table and dig in.  Enjoy!

I started by dicing all my vegetables – 1 onion, 2 ribs of celery, 1 red bell pepper, 1 anaheim chile seeded, 1 jalapeno seeded and 3 garlic cloves minced then set them aside in a bowl.

I measured out my spices and herb – 2 tablespoons New Mexico chile powder, 1 teaspoon smoked paprika, 1 1/2 teaspoons Mexican oregano crumbled, 2 teaspoons ground cumin, 1/4 teaspoon ground allspice, 1/2 teaspoon cayenne and 1/4 teaspoon ground mustard.

In a large dutch oven over medium high heat I browned off 1 1/4 pounds of beef chuck and 1/2 pound of mild Italian sausage for about 8 minutes then drained off the excess fat.

I added the diced veggies to the browned meat and cooked them for 10 minutes over medium heat to soften.  I stirred in the spices then added 2 15 oz cans of chili beans with sauce, 1 28 oz can of petite diced tomatoes with their juice, 1/4 cup of tomato paste, 1 teaspoon worcestershire sauce, 6 oz of Corona beer (1/2 bottle) and 1 teaspoon sugar.  No salt is needed as there’s plenty in the chili beans.  I stirred it well then covered the pot and let it simmer over low heat for 2 hours stirring occasionally.  After 2 hours, I set the lid slightly askew to vent and continued simmering for another hour.

And this is it!  Good stuff.  Enjoy!

4.0 from 1 reviews
FYB House Chili
Prep time
Cook time
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This classic chili has has just enough spice to please everyone. Full of flavor but not too overpowering for sensitive palettes. It's a favorite here and sure to be a favorite of yours.
Recipe type: Entre, Main
Cuisine: American
Serves: 6
  • 1¼ pounds ground chuck
  • ½ pound bulk mild Italian sausage (no casing)
  • 1 onion diced
  • 1 red bell pepper diced
  • 2 ribs celery diced
  • 1 anaheim chile seeded and diced
  • 1 jalapeno chile seeded and diced
  • 3 garlic cloves minced
  • 2 tablespoons New Mexico chile powder (or any mild, pure chile powder)
  • 1 teaspoon smoked paprika
  • 1½ teaspoons dried Mexican oregano crumbled (or 2 teaspoons if not Mexican variety)
  • 2 teaspoons ground cumin
  • ½ teaspoon cayenne
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground mustard
  • 2 15oz cans chili beans in sauce
  • 1 28oz can petite diced tomatoes with their juice
  • ¼ cup tomato paste
  • 1 teaspoon worcestershire sauce
  • 6oz beer (I prefer ½ bottle of Corona for this)
  • 1 teaspoon sugar
  1. In a large dutch oven over medium high heat cook the beef and sausage for about 8 minutes until browned then drain off the excess fat. Add the onion, red bell, celery, Anaheim chile, jalapeno chile and garlic to the meat. Reduce the heat to medium and cook for about 10 minutes until softened. Add the remaining ingredients and stir to combine. Bring to a simmer then reduce the heat to low, cover with a lid and let simmer for 2 hours stirring occasionally. After 2 hours, set the lid askew to vent and simmer another hour. Serve with shredded cheese, diced onion, sour cream, avocado and fritos...or whatever you like.




FYB House Chili — 2 Comments

  1. Made this chili tonite (along with the cornbread) and enjoyed. I used hot Ital sausage as that was all I was able to find so that probably made it just a touch spicier than we would like. I have a few questions though. 1/4 tsp ground mustard – is that prepared stone ground mustard or Keene’s mustard powder or ??? And the 2 15oz cans of kidney beans in sauce — is that just regular kidney beans and the juice they are usually packed in or is this a different kind of kidney bean in sauce – if so what kind of sauce?
    These really is pretty good chili so I’d like to perfect. Using the mild rather than hot Ital sausage will take the heat factor down a notch I’m sure. 🙂 Even bot the fritos and then forgot to use them! LOL!! Thanks for any advice you can give.

    • Sorry took so long to get back to you. Been out of town and working . First- the mustard is mustard powder and the second is chili beans in sauce and yes use all the sauce. They’re not kidney bans but are found in the same area in the store. They are made with usually pinto or white beans but as labeled as chili beans. Hope this helps and I’m glad you enjoyed it.

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