It’s still cold and we are at the point where we are all over the cold. Yes, we will randomly have a warm day but our bodies are craving those spring days. A good way to ease your pain is with a GIANT pot of chili. This isn’t some ho-hum chili either, it is PACKED with stuff. I think that is one of the hardest parts of living in Texas, their chili is so basic, a spicy tomato based sauce and meat. My girlfriends and I went on a little getaway to a small town on the coast of Texas and we were so excited to hear they were having a chili cook off. Instead we got heartburn and a bunch of little cups, filled with what I use as a topping on a hot dog. Definitely not what I consider a chili that is meal worthy, I like mine to have chunks of awesomeness and different textures. I have an awesome Pumpkin Turkey Chili for when I am wanting a Whole30 dinner and this is the one I have been making for years.
I love the different meats and veggies in this, it is our family standard for a reason. I actually made this chili for a chili bar at a baby shower for our first baby. She was due the week before the Super Bowl and we did a football party when our two favorite teams were playing each other. It was so fun to have all the guys and gals enjoy the day and celebrate our little girl. Back to the chili, it has ground beef and smoked sausage for incredible flavor. Add the corn, beans, and peppers for the perfect filling add ins swimming in a rich sauce. It is just so good. I love to have a spread of toppers, your imagination is the limit on them. Below is a list of toppings I have had in the past, maybe you can think of more!
Corn chips, cheese, sour cream, green onions, red onions, jalepenos, pickled jalepenos, crumbled bacon, cilantro, hot sauce, BBQ sauce, pepitas, avocado, guacamole, cashew yogurt, limes, tater tots, nacho cheese sauce, sliced radishes, charred corn, crumbled corn bread, and blue cheese.
1 Tablespoon oil, avocado preferred
1 pound ground beef
12 oz smoked sausage, sliced
2 cups (1 can) black beans, drained and rinsed
1 large onion, diced
1 can corn, drained
1 can (28 oz) Red Enchilada Sauce
1 can (7 oz) diced green chiles
1 can (14.5 oz) petite diced tomatoes
2 bell peppers,diced
1/4 teaspoon ground all spice
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 teaspoons taco seasoning
1 teaspoon granulated garlic
1 Tablespoon BBQ Sauce
2 teaspoons salt
1 teaspoon ground pepper
- In a large pot, heat the oil on medium-high heat. Add the diced onions and pepper and season with a sprinkle of salt and pepper. Once the onions are translucent, add the beef and cook until it is browned. Add the sausage and brown it, stirring occasionally.
- Sprinkle in all the spices and BBQ sauce, stir, and cook for a minute. Add in the enchilada sauce, tomatoes, green chiles, and black beans and stir. Simmer for at least 30 minutes covered on low heat.
- About 15 minutes before you serve, add the corn and stir to combine. Serve with your favorite toppings.
The start of something GOOD
The best part of chili is that you just build flavor, layer by layer until it is perfect. Onions and peppers first, next is the beef, then the sausage, sprinkle those spices and drop in the BBQ sauce, pour the cans of enchilada sauce, tomatoes, and chiles, and lastly the beans. Let those all hang out and become sooo yummy. Last to the party is the corn (I had done it earlier with the beans but it starts to taste a little too much like corn if it simmers). Then it is ready for your pie hole!