This is the chili recipe that I always go to when it is cold outside and I want something to keep me warm and energized. The basis of this recipe is actually from Ryan Summerskill, the first ACM president at K-State when it first restarted back in the mid-2000s. Since then I’ve modified it to fit my mood and the ingredients I have on hand. Let’s face it: good chili has a recipe; great chili needs none!
This recipe barely fits in the smaller electric roaster I own, which is approximately 6 quarts. Half of it should do for a large pot on the stove, or make double or triple the recipe for a large roaster if you have to feed an entire group.
- 2 lb. ground meat, browned
- freshly ground or coarsely chopped is better
- can add leftover meats, such as pork carnitas
- 1 tbsp butter or olive oil
- 2 green bell peppers, diced
- 2 onions, diced
- 6-8 cloves garlic, minced or microplaned
- 2 cans crushed tomatoes
- 2 cans chili beans
- 1 can kidney beans
- 1 can diced tomatoes and chilis like RO-TEL (optional)
- 2 whole fresh tomatoes, diced
- hot water (as needed)
- cumin (lots)
- chili powder (lots)
- garlic powder
- onion powder
- dried yellow mustard
- cinnamon (just a little)
- sugar (to cut the acidity if needed, usually I don’t use any)
- 6 qt electric roaster (or comparable sized large stockpot or slow cooker)
- large skillet
- Brown the meat. I like to give it just a bit of crispiness to add flavor to the chili. You can do this while the rest of the chili is simmering to save time.
- Preheat electric roaster to around 350°F.
- Sautè peppers & onions in skillet with oil or butter until soft, about 3-5 minutes.
- Add garlic to pan, sautè until fragrant, about 1 minute.
- Add crushed tomatoes, chili beans, kidney beans, browned meat and veggies to electric roaster. Add water if needed to cover everything.
- Bring to boil, then lower heat to 250°F and simmer for at least 1 hour and up to 3 hours. Add water as needed to keep things moist.
- Season to taste about 10-15 minutes before serving.
I recommend serving with cheese, sour cream, corn chips, fresh onion, etc. to make a delicious meal.
- 2016-12-20 - Got the seasoning just about right on this one. The seasoning is definitely the most difficult part to get right. I usually go slow, adding a bit at a time and tasting as I go until it is just right. Remember that it will be more fragrant when hot.