Did Someone Say Chili? It's Getting That Time of Year Again

The leaves are turning and it's getting a little bit chillier out at night. Parts of the US are seeing frost warnings... Colorado and Montana have seen their first snow falls which always reminds of "chili" weather. I have to admit only one of my daughter's loves this soup and the rest of the family could go without, but I love making it. It's like an event for me and feel the longer/slower you let it cook the better it tastes! 

There are several different types of chili:

Classic Beef & Bean Chili Soup
Made with ground beef, kidney beans, black beans, tomatoes, chili powder, onions, garlic, and bell peppers. A hearty, slightly thick chili soup that’s the traditional go-to.

White Chicken Chili Soup
Made with shredded chicken, white beans, green chiles, chicken broth, cumin, garlic, and a touch of cream or sour cream. Creamy, mild, and lighter in flavor.

Vegetarian Chili Soup
Made with a mix of beans (black, kidney, pinto), corn, zucchini, bell peppers, carrots, and tomatoes with chili spices. Packed with plant-based protein and fiber.

Turkey & Sweet Potato Chili Soup
Made with ground turkey, diced sweet potatoes, black beans, fire-roasted tomatoes, and smoky spices like paprika and chipotle. Sweet, savory, and subtly smoky.

Texas-Style Chili Soup (Chili con Carne)
Made with chunks of beef instead of ground, no beans, simmered with dried chilies, onions, garlic, and beef broth. Rich, spicy, and boldly flavored.

My go to is the classic and have my own recipe that I will share with you that actually placed 3rd at a chili cook-off a few years ago. (Yes, there were serious chili people that participated and I was the rookie! 😉) I will say though if I am in the mood for soup for lunch I always go for the white chili for some reason. It just seems lighter...

As you all have been waiting for!

Here is the "AWARD" winning chili recipe. Would love your comments after you all make it. Good luck!

• 2 lbs ground beef
• 1/2 lb mild pork sausage
• 1 - 27 oz. pinto chili beans
• 2 - 14 oz. chicken broth 
• 1- 14 oz. beef broth
• 1 - 8 oz. tomato sauce
• 1 -14 oz. diced tomatoes or you can slice your own but you will need to cook them down. 
• 1 - 8 oz. hot tomato sauce
• 1 small can of green chili's (finely diced)
• 1 small onion
• Spice Mix
• 6 tbl chili powder
• 2 tbl cumin powder (KEY!)
• 1 tsp garlic powder
• 2 tsp cayenne powder
• salt/pepper to taste

While browning all the meat together, cook down any of the vegetables in a skillet on low... stirring for about 10 minutes. Add the meat (after browned/drained), vegetables, and spices into the main pot. Slowly stir in both broths/sauces cooking on low, stirring for about 10-15 minutes. During this process add in a little more cumin than the 2 tablespoons recommended and add salt/pepper. Once you have everything in there let simmer on low for 2-3 hours... stirring occasionally. Taste every so often as Gordon Ramsey always states... add any salt, chili powder, cumin as needed. 

Two Key's to this Recipe

• Cumin!
• Chicken and Beef Broth (not tomato juice) You will notice a vast difference in your chili if you were using tomato juice before. The tomato sauce will give it the color you are looking for when added to the broth.