I want to first thank Instagram for not posting my picture and recipe post last night which forced me to write my first blog post. While it was frustrating to sit and edit a photo and write down a long recipe with instructions, this IG glitch was just the kick in the rear I needed to finally write my first post on my blog!!
I am excited to finally be writing my first blog post. Had I known this was going on my blog I would have taken more pictures and maybe done a more stylized picture, but either way here it is.
This is really just my basic homemade chili recipe, you can add more heat or omit whatever you don’t like from this recipe and I’m sure it will still be good! This recipe has evolved over the years to something my family and I really like, and I hope you will too.
- Brown 2.5lbs hamburger & 1.5 lbs mild Italian sausage (use hot sausage if you like more heat) together along w 1/2-3/4 Tablespoon of dried minced onion and dried minced garlic.
2. In a food processor combine 1 can of Rotel (any heat level you like) until there are no large chunks, along with 1 small can of Chile’s in Adobe.
3. After the hamburger mixture is browned and drained of fat, add in 1 1/2 Tblsp Chili Powder, 2 tsp Cumin, 1 Tblsp Dried Oregano, just shy of 1 Tblsp unsweetened cocoa powder, 1 Tblsp brown sugar and stir to combine over low heat. Once combined add in 1 can/bottle of your favorite beer. I’m a huge fan of Stella Artois, so tonight I added that. Allow to simmer together on low for a few minutes, stirring occasionally.
4. Add about 1/2 – 3/4 of the Rotel mixture to the hamburger mixture and stir, add more as needed (if you like a wetter chili add the entire Rotel mixture)
5. Turn the heat up to medium and add in the beans. I typically use whatever beans I have on hand, anywhere from 5-6 cans of various beans. For this batch I used 2 cans of White Chili Beans, 1 can Red Chili Beans medium heat, 1 can mixed chili beans with both kidney & pinto beans, 1 can of black chili beans and 1 can of Dark Red Kidney Beans drained & rinsed.
6. Stir everything together and adjust seasoning as needed. For a little more heat add a few dashes of dried red chili peppers at this point. I sometimes add approximately 2 Tblsp of hot & sweet flavored jalapeño slices along w juice, or add more brown sugar if you like your chili a little sweet with a little heat.
7. Allow to simmer or make ahead of time and allow the flavors to come together a bit more of possible. Or do like I did last night and just make it and eat it all right away because you’re so excited you can’t wait to dig in!!
Serve with Zataran’s cheddar and jalapeño cornbread (I add a few extra slices of jalapeño on top), it is super yummy!!