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 of chili. We’d eat chili all autumn and winter long. We’d feed chili 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.