It’s still chilly across most of the northern hemisphere and there’s no better cool weather dish than chili. I found a truly great chili recipe via Food Network, that I have adapted. The recipe below is derived from the one here:
You can try that one, or use my slight (mostly halved) variation below for some outrageously good chili. Also note, this recipe tastes great even without the bacon and pork sausage, if you’re looking to reduce costs.
12 oz. bacon, dice into 1 inch pieces
16 oz. pork sausage
1.5 lbs. hamburger
2 Jalapeno peppers – coarsely chopped – to reduce heat remove seeds
1 Pasilla (Pablano) pepper – cut into small strips
1 small green pepper – coarsely chopped
1 onion – coarsely chopped
2 cloves of garlic minced
1 can (15 oz.) Pinto Beans
1 can (14 oz) Diced tomatoes
1 can (15 oz) Tomato sauce
1/2 tablespoon black pepper
1.5 tablespoons red chili powder
1/2 cup ketchup
2 dashes hot sauce
1.5 tablespoons Worchestershire sauce
1/3 cup sugar
1/2 cup water
Get a large frying pan and a large chili pot.
Fry up the bacon in the pan, drain and toss in chili pot.
Fry up the sausage, grind fine, drain and toss in chili pot
Fry up the hamburger, grind fine, drain and toss in chili pot.
Add all the other ingredients to the pot, mix thoroughly, and simmer 6 hours.
Lighten up on the jalapenos and hot sauce if you can’t take heat.