What is better than a snowy winter Sunday with a bowl of chili topped with cheese? Not really much. Cozy Chili is the ultimate winter food. Today was snowy and had such a chill outside. This was the perfect meal to heat up the house, engulf it with such a savory smell and then curl up on the couch to watch a movie!
- 1 ½ lbs ground beef
- ½ lbs bacon
- 1 lb hot italian sausage
- 2 28 oz cans diced tomatoes
- 6 oz tomato paste
- 15 oz can black beans drained
- 15 oz can kidney beans drained
- 15 oz cans pinto beans drained
- 1 onion chopped
- 1 tbsp minced garlic
- 1 red pepper chopped
- 2 ½ cups beef stock
- ⅓ cup hot sauce
- 1 tbsp worcestershire
- 1 tbsp oregano
- 2 tsp cumin
- 3 tbsp chili powder
- 1 tsp basil
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- In large dutch oven or stocking pot cook bacon
- Place bacon off to the side cook onion and pepper in bacon grease from pan
- Drain grease and put onion and pepper off to the side
- In same large dutch oven or stocking pot cook hot italian sausage and ground beef
- Drain grease from pot
- Break up bacon into crumbles and add back to pot
- Drain all beans and rinse
- Add all ingredients to pot and cook on medium until chili comes to a boil
- Once at a boil reduce to a simmer and cover with lid
- Cook 2 hours or more before letting sit for 15 minutes uncovered
- Serve with cheese and other chili toppings to your liking
This recipe makes a very large pot of chili, so most of the time we freeze a few quarts. We love these freezer quart containers to freeze our chili. In a few weeks when we have a jam filled day packed with nothing in the fridge we can take a quart out so it will defrost by dinner time to quickly heat up.
We garnished our chili with cheddar cheese, sour cream, jalapeños, and green onions. But the options are endless. Sometimes we will add some chopped red onion and a little extra hot sauce to give it a bigger kick. We usually make our jalapeños cheddar bread with this, but we should really try some cornbread out. Either are the perfect side to a steaming hot bowl of chili.
Cooking the onion and red pepper in the bacon grease definitely adds more flavor to the chili so do not skip that step! While the chili will still be flavorful and delicious, it will not be the same. But make sure to drain the grease fully before adding all the other ingredients and letting it simmer. If there is still grease it will make the chili greasy and reduce the flavor of the spices.
Try your best to let this simmer for a minimum of 2 hours so all the flavors can cook together and get to a night even heat. The longer it cooks the more flavorful in my opinion. But best to not cook for longer than 4 hours or this may burn and get too mushy.
From our kitchen to yours, cheers!