Madigan made… a simple recipe for chili.
What meals are your go-to winter comfort foods?
Nothing warms me up more in the cold weather than a big bowl of chili. As I told you yesterday, we’ll often make a big pot of chili this time of year for football games and entertaining.. I’ll just put the slow cooker on low to keep it warm and people can help themselves.
Growing up, my mom used to make chili in the Cincinnati-style (I lived there as a kid and my parents are from the area). Cincy chili has a thinner consistency than most chili and it is served over spaghetti. (I know… it may sound strange but if you haven’t tried it, I promise you it is very tasty!) Most regional recipes add cinnamon, cloves and maybe chocolate, too. It is soooo good! Every time we visit my parents in Ohio, my hubby and I try to grab a three-way (chili, spaghetti and cheese) from Skyline Chili if we have time. Yum!
While I like that regional version, when I cook my own chili at home, I crave a heartier recipe with substance (not over noodles). But I do still add some spices to the pot as a nod to my Cincinnati roots. I think the cocoa and cinnamon add a little more depth to the chili’s flavor.
Why not make a big pot of chili this week or for the big football game coming up?
My Simple Homemade Chili Recipe:
Adapted from Wegman’s chili recipe and inspired by Cincinnati style seasonings
- 1 tbsp. vegetable oil
- 2 lb. ground beef
- 1 lb. hot Italian sausage patties
- Salt, to taste
- 1 green bell pepper, diced
- 2 and 1/2 large onions, diced
- 3 cloves garlic, minced
- 4 tbsp. Worcestershire sauce
- 7 tbsp. chili powder
- 2 tsp. cumin
- 2 tsp. oregano
- 1 tsp. cinnamon
- 1/2 tsp. cayenne powder
- 1 can (15 oz.) diced tomato
- 1 can (15 oz.) cannellini beans, drained and rinsed
- 1 can (15 oz.) red kidney beans, drained and rinsed
- 1 tsp. cocoa
- 1 bottle beer, 12 oz.
- Garnishes, as desired. (sour cream, chopped green onion, cheddar cheese)
Brown: First, heat your oil in a large pot on medium-high heat. Brown the beef and sausage. (about 8-10 minutes)
Sauté: Add the peppers, onions and garlic. Season with salt and stir / cook for several minutes. Add the Worcestershire sauce and cook for several more minutes.
Season: Add the cumin, oregano, cinnamon and cayenne. Stir and cook the mixture for another 5 minutes or so over medium heat.
Simmer: Add the final ingredients (tomato, beans, cocoa and beer) and simmer the chili over low heat for about 30-40 minutes.
Serve: Add your favorite garnish (or eat it plain) and enjoy!
Yum! I made this chili on Sunday for my hubby and I while the football games were on. It was the perfect meal for a frigid weekend. We will be eating leftovers of this batch all week! I think chili tastes even better the next day, don’t you?
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