Chili has been a staple in my life for as long as I can remember. Every September, as soon as the temperature hit the mid 60s, my dad would whip up a big batch. We’d eat chili all autumn and winter long. We’d feed it to the Pumpkin Patrol and our town’s police officers on Halloween Trick-or-Treat night … always made in the very large fish fryer in the driveway! We went through a lot of chili … chili pie … chili mac … chili and corn bread.
When I fix chili, I really fix chili. This is my 7 quart cast iron dutch oven and my recipe barely fits.
I made this over the weekend for 5 of us and I have enough left for dinner one night … if I add macaroni and make chili mac! Everyone had two heaping bowls!
My husband, who’s nickname is Chili, loves chili. Rather ironic, isn’t it? Over the years, I fine-tuned the family chili recipe to Chili’s taste buds … he likes hot chili. Then, when our daughter came along, I toned down the heat a little! Now I have to fix a double batch if I want leftovers for a few days … it doesn’t last long in this house!
Hot or mild, this is a simple recipe. If you need something quick for a weeknight meal, this can easily be fixed in short order … and halved if you don’t want a lot of leftovers. If you have time to let it simmer for an hour, it’s even better.
The recipe below needs a large pot … or you can cut the ingredients in half for a smaller batch.
I am linking this recipe to the Cook Once Eat Twice challenge hosted by Searching for Spice.
- 2 lbs ground beef or venison
- 1 medium onion, chopped
- 2 green peppers, chopped
- 2-3 hot peppers, diced
- 2 large tomatoes, chopped OR 1-2 15 oz cans diced tomatoes
- 2 clove garlic, grated
- 2 30-oz cans hot chili beans
- 1 20-oz can tomato sauce
- 2 1.25-oz packet hot chili seasoning
- 1 4-oz can green chiles
- 1 12-oz can dark beer
- Using a large stock pot, brown the ground beef. Add onions and peppers and continue to cook until tender.
- Add tomatoes, beans, and tomato sauce. Stir to combine.
- Add green chiles and seasoning packets. Continue stirring.
- Add beer and mix thoroughly. Cover and simmer of low-medium heat stirring occasionally.
- This recipe can be cut in half for a quick week night meal. You can also make a mild version by substituting mild version of hot ingredients and skipping the hot peppers.