On this election day, no matter your political views and whose name you’ll be placing a check mark by, I think we could all use a bit of comfort today. There is not a whole lot more comforting than a hearty chili, especially one that tastes this good. As I make my way through the last day of the One Room Challenge, I’m seeking as much comfort as possible! Be sure to stop by on Thursday morning to see the big reveal of our new game room.
I adapted this chili recipe from a fabulous recipe I found many moons ago on Allrecipes.com. The original is to-die-for, but I’ve adapted it to our tastes and, to whatever we have in our house to put into it – it’s flexible. It’s also the recipe I follow every year for our annual Halloween Party, this year being no exception. I’ve yet to hear anything other than mmm.. oh yummy.. so good.. from our guests! I hope you enjoy it, and I hope, no matter who our new President is to be, good chili will help us all to remember that all will be okay. It always is. Even in the world of the One Room Challenge.
2.5 pounds ground beef chuck
1 pound mild Pork sausage
2 (15 ounce) cans chili beans, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with peppers and onions, chili ready, in juice
1 (6 ounce) can tomato paste
1 (28 ounce) Baked Beans
1 large yellow onion, chopped
3 stalks celery, chopped
1 can (6 ounces) chili peppers, chopped
1 can (15 ounce) sweet corn
3 slices of bacon, cooked, chopped
4 cubes beef bouillon
1 bottle of stout beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco(TM))
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
Serve with cheddar cheese, a dollop of sour cream and a sprinkle of chopped green onion
In a large pan, crumble the ground beef and sausage until evenly brown. Add onions and celery and cook until vegetables are translucent. Drain off fat.Transfer meet mixture to a large crockpot. Add remaining ingredients, other than toppings, and combine to blend. Cover and cook on 4-6 hours on low. Serve immediately, or for even better flavor, refrigerate overnight and reheat the next day, serving with your choice of toppings.
Thanks for stopping by!
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