Chili. This time of year, stews and endlessly bubbling soups just tweak at the belly and the mind. This one is a FABULOUS recipe (with 2nd place in a TEXAS chili cook off to show for it!) and so so easy. It’ll taste good if you eat it the day you make it; it’ll taste AMAZING if you let it sit for a day or two in the fridge. Perfect for entertaining or “keep in the freezer” nights!
Time to prep: 10 minutes
Time to cook: 3 hours +
Serves: 8+ (can halve it)
Serve with: rice, cheese, sour cream, scallions. Baked potatoes. Hot dogs. Spaghetti if you’re from Cincinnati. THIS IS AMAZING! It freezes beautifully and is better when it’s had time to sit – so make LOTS.
- 3-4 onions, chopped
- 1 lb mild or hot Italian sausage, casings removed (can sub turkey or chicken sausage)
- 3 lbs ground beef (can use ground turkey if you wish)
- 6 TBS chili powder (my favorite is Penzey’s)
- 6 TBS flour
- 2 TBS paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- 3-4 14 oz cans kidney beans
- 1 28 oz can whole tomatoes
- 2 bay leaves
- Crumble the sausage and ground beef in a large pot (spaghetti pot or dutch oven) and set it over medium heat. Add the onion and stir. Cook, stirring occasionally, until the meat is no longer pink.
- Drain the meat in a colander set over a bowl (to catch the grease). Put meat back into the pot, still on medium heat.
- Mix the chili powder, flour, paprika, salt, and cayenne in a bowl.
- Sprinkle the spice mix over the meat and stir in. Cook for at least a minute, cooking the raw taste out of the flour.
- Stir in the beans and tomatoes, scraping up any stuck bits from the bottom of the pan. Turn heat down to lowlowlow.
- Add the bay leaves.
- Simmer, covered, for 2-3+ hours. You will have to stir occasionally to make sure it’s not burning on the bottom.