After years of experimenting with a wide array of chili recipes from books, websites and word of mouth, I am proud to say my search for the perfect chili has ended. All thanks to a little wedding gift I received called “Bride & Groom: First and Forever Cookbook” by Mary Corpening Barber & Sara Corpening Whiteford. I’ve been talking it up for a while now, so I figured I should pass along this killer recipe to all my friends.
If you are like me and prefer a more soupy chili rather than one that’s totally chunky and has no sauce… you’re search too has ended. This chili recipe is so unbelievably flavorful and feeds an army. Ok maybe not an army but it will totally feed a Boy Scout troop, no doubt.
I typically make my chili in the morning or early afternoon and let it sit so that the flavors develop even more. Before I’m going to serve it, I just heat it up for a few.
Here’s the dish on Texas Chili:
1 Tbs. Bacon Grease or Vegetable Oil
2 Medium Yellow Onions, chopped
3 Tbs. Chopped Garlic
3 Tbs. Chili Powder
2 Tbs. Paprika
1 Tbs. Cumin
2 Tsp. Dried Oregano
1 lb. Ground Beef Chuck
1 lb. Italian Sausage Links, removed from casings and crumbled
2 Tsp. Kosher Salt, plus more as needed
2 cans (28 oz, each) Crushed Tomato Puree
1 can (15 oz.) Kidney Beans, rinsed and drained
1 can (15 oz.) BBQ Baked Beans, drained
1 Tbs. Minced Canned Chipotle Chilies in Adobo Sauce, plus more as needed
Heat the bacon grease (or vegetable oil) in an 8 quart heavy bottomed stockpot over medium heat. (I always use vegetable oil.) Add the onions and garlic and cook, stirring occasionally, until tender, 7 to 10 minutes. Add the chili powder, paprika, cumin and oregano and stir until the spices are well combined. Add the ground chuck, sausage and 1 tsp. of the kosher salt. Increase the heat to medium-high and cook the meat, stirring frequently, until cooked through, 8 to 10 minutes. Stir in the remaining ingredients. Reduce the heat to low, cover, and simmer, stirring occasionally for 1 hour. Adjust the seasonings with more kosher salt or chipotle chiles if necessary (I add a bit more of the chiles).
Serve the chili with some of these fixin’s:
Grated Sharp Cheddar Cheese
Chopped Green Onion
Crumbled Corn Chips/Tortilla Chips
Red Pepper Flakes
Chopped Jalapeno Chiles
This recipe is so tasty that you really don’t need any fixin’s at all, but it does make a lot. So if your not making this for a big crowd, you will have tons of leftovers and might want to switch things up a bit by adding some of the fixin’s for your leftovers.
I like it best with some shredded cheddar (my hubby prefers no fixins) and we either dip tortilla chips in it or eat it with some cornbread.
This is a great dish to bring to a World Series Party, Superbowl Party or to a Potluck Dinner. We like to have it on a cold rainy “stay inside” weekend while watching shows we DVR’d during the week, movies or re-runs of our fave 80’s shows.
Enjoy and let me know what you think. I’m certain that your search for the “perfect” chili has now ended.
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