Karen’s Family Favorite Chili

I like Chili a lot. A real lot. A really, really lot. Nothing beats a steaming bowl of homemade Chili on cold Fall and Winter evenings. And, I have been making Chili, THIS Chili pretty much the same way for over 40 years. Never a complaint from anyone which is nothing short of a miracle considering how many people have eaten it over the years. Everyone from young kids to Great Aunts have enjoyed this Chili so that’s why I call it “Family Favorite Chili.” But, ya know what? Until this day I have never written down the recipe. Nope, not once. I can’t tell you many people have requested this recipe over the years but I never had one to share with them. I just know what I put in it and go from there. But one of our daughter in laws specifically requested the recipe so I carefully measured and finally wrote it all down. The recipe as follows is for the smallest batch I would cook, but I have done essentially the same thing using 5 lbs of either ground beef or ground venison. Just double, triple or quadruple all the ingredients. What I want to accomplish in making a really good Chili is a depth of flavor. Rich layers of flavor so that one ingredient is not dominant but each ingredient compliments the others. Sort of like a chorus were each singer could stand alone but when united they create beautiful music. Oh my, am I not poetic this morning? It’s 5:15 am and I have not had coffee yet. That’s my excuse and I’m sticking with it. LOL! Before serving, taste and adjust for seasoning, usually a bit of salt if anything. Serve’er up with your favorite toppings like shredded cheese, chopped onion and/ or sour cream. I make my Buttermilk Cornbread to go along with the Chili and all is right with my world. Enjoy!

I LOVE this stuff!

All righty, we’re going to build us some Chili and this is what we’ll need.

Karen's Family Favorite Chili

Deep, rich layers of flavor define this bowl of red. Full of spice with just a hint of heat. Enough to satisfy those who seek "heat," and really make those of us who love spice but not "heat," happy. This recipe goes together quickly but a nice long simmer is needed to bring it all together.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings 6 Servings

Ingredients

  

1x2x3x

• 1 LB Ground Beef substitute Venison if you like
• 1-1/2 Cups chopped Onion I use a sweet Onion like Walla Walla
• 1 Cup diced Green Pepper
• 1 large diced Jalapeno Pepper about 3-4 inches long
• 1 Tsp minced Garlic
• 1 Tsp Salt
• 1/4 Tsp ground Black Pepper
• 1 Tsp ground Cumin
• 1 Tsp Cocoa Powder secret ingredient!
• 3 TBSP Chili Powder please use top quality and not the stuff on the bottom shelf in the grocery store. It makes a world of difference
• 2 14 oz cans diced Tomatoes
• 1 28 oz can Dark Red Kidney Beans rinsed and drained!
• 2 Cups Water
• 1 TBSP Honey another "secret" ingredient, added at the very end

Instructions

 

• Prepare the Onion, Garlic, Green and Jalapeno Peppers and set aside
  
• In a large kettle, brown the Ground Beef. Drain off any fat, then add the Onions, Garlic and Peppers. Let that simmer about 5 minutes until the vegetables are wilted. Stir it a few times.
  
• Stir in the spices. Salt, Pepper, Cumin, Cocoa Powder and Chili Powder until well combined.
  
• Drain and Rinse the Kidney Beans then add them to the Kettle.
  
• Stir in the diced Tomatoes and the 2 Cups of Water.
  
• Bring it all to a boil, lower the heat to a simmer and let the Chili cook for at least 1 Hour. ( up to 1-1/2 hours). Stir the pot several times to prevent the Chili from sticking and burning. Stir in that Tablespoon of Honey and simmer another minute or 2.
  
• That's it friends. That is one Kettle of flavor filled Family Friendly Chili! Serve with your favorite toppings. I like shredded Cheddar Cheese. Sparky likes it "loaded" with Cheese, Onions and Sour Cream. AND...there is nothing wrong with a Cast Iron Skillet of piping hot Cornbread to go with it!
  

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