A Halloween tradition for my family! There’s really no comfort food quite like a bowl of hot chili. Nestled up by the fire on a chili autumn night, this is the dinner of choice to warm my bones.
I whipped this meal up in a pinch before work, so I sadly don’t have any step by step photos. However, when I make this again (because I will) I’ll surely update this post.
The only thing that can possibly make this meal any better for me: Cornbread Casserole. This stuff is a game changer. If you are a fan of traditional cornbread, this is that on crack. It’s gooey – so you can go right ahead and spoon it right on top. The cherry on top of a perfect meal, if you ask me…
What You’ll Need:
- 3 Pounds Ground Beef (I prefer 80% fat 20% lean)
- 2 Cans Pinto Beans, drained
- 2 Cans Kidney Beans, drained
- 1 Sweet Vidalia Onion, chopped
- 1 Red Onion, chopped
- 1 Red Bell Pepper, chopped
- 2-4 Jalapeños, chopped (how many depends on your heat preference)
- 3 – 28 oz. cans Crushed Tomatoes
- 2 Cups Beef Stock
- 1 – 6 oz. can Tomato Paste
- 2 tablespoons Worcestershire sauce
- 1 – 2 tablespoons butter (to sautee onions & peppers)
- Some people enjoy adding corn to their chili. If you prefer to, just add in 1-2 cans (drained) at the same time you add the beans.
Homemade Chili Seasoning
- 1 tablespoon Brown Sugar
- 1 tablespoon Garlic Powder
- 1 tablespoon Chili Powder
- 1 tablespoon Cumin
- 1/2 tablespoon Cayenne Pepper
- 1/2 tablespoon Smoked Paprika
- 1 tablespoon Fresh Parsley, chopped
- Salt & Pepper to Taste
- I add all these seasoning to a “jam” mason jar so I can break it out whenever I need. Play with the amounts of each to your own taste preference (i.e. the more cayenne, the spicier your dish will be)
Toppings & Extras
- Shredded Cheese (Cheddar, Pepper Jack, Monterey Jack….)
- Sour Cream or Plain Greek Yogurt
- Chopped Scallions
- Chopped Onions
- Bacon Bits
- Pickled Jalapeños
- Cornbread Casserole
- Tortilla Strips or Chips
Pairs Well With:
- Pumpkin Beer
- Red Wine
- Scary Movies
Let’s Get Cookin’…
- Melt your butter at the bottom of a large stock pot. Begin by sautéing your chopped onions and peppers. Sprinkle on some of your chili seasoning and let cook on medium-low heat until soft.
- Once the onions & peppers are soft, drop in your ground beef. Break apart beef with a wooden spatula and mix, ensuring the beef gets cooked evenly. Sprinkle some more chili seasoning on top and sauté until almost cooked through.
- Add in the can of tomato paste and Worcestershire. Mix until evenly distributed.
- Pour in crushed tomatoes and beef stock and stir well.
- Pour in all of your drained beans and stir again.
- Cover your stock pot and let simmer over medium-high heat for about 20 minutes, stirring every so often.
- You can either enjoy this right away or let it simmer on low heat all day. The choice is yours!
*freeze portions of this chili for an easy weeknight dinner.