Share and Enjoy
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.
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!
- 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
- 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.