Everyone should have a go-to chili recipe. Don’t you agree?
I still think Mom makes the best chili in the world. Part of the reason is that I love how she seasons it and how she adds a little brown sugar to give a hint of sweetness. But it took me a long time to figure out that it was her use of fresh canned tomatoes that put its flavor over the top. For all those years growing up, I just took it for granted. How I now yearn for her chili filled with summer preserved goodness.
For a long time, I struggled to find a chili recipe that both Blake and I wanted to call “ours”. But then he had something very distinct to say after I tried the 6-Hour Slow Cooker Chili recipe from the Williams-Sonoma catalog back in 2004. He said, “Never make chili any way but this way again.” It’s true. I even wrote down his quote on the page I tore from the catalog…
"Never make chili any way but this way again." Blake, 12.04.04
It might seem that this was a monumental moment of our relationship. If chili can really make that happen for a couple, I’m not completely certain. But I do know that this recipe, since December 4th, 2004, has provided the base for our family’s go-to chili recipe. And I always get compliments on it. Especially from The Big Guy.
Ingredients
- 3 lbs. ground beef
- 2 lbs. ground turkey
- 5 large garlic cloves, minced
- 1 large yellow onion, chopped
- 3 14-oz. cans chopped tomatoes, with juices
- 2 14-oz. cans tomato sauce
- 3/4 c. ketchup
- 2 c. low sodium beef stock
- 1 15-oz. can black beans, drained and rinsed
- 1 15-oz. can kidney beans, drained and rinsed
- 1/3 c. cornmeal
- 3 to 6 T. medium chili powder, to taste
- 2 tsp. dried Mexican oregano
- 3 tsp. ground cumin
- 1/4 to 1/2 c. brown sugar, to taste
- kosher salt and freshly ground black pepper, to taste
Preparation
* Please note that this recipe is highly adaptable, and I encourage you to play around with the kinds and quantities of herbs and spices to fit your own tastebuds.
* And...this recipe makes a large quantity. You will need a slow cooker with a minimum capacity of 5 quarts.
In a large, heavy saute pan over medium-high heat, brown the beef. Using a slotted spoon, transfer beef to a slow cooker. Pour out any fat left in the saute pan. Add the ground turkey to the saute pan, brown it, and transfer it to the slow cooker with a slotted spoon. Add all the remaining chili ingredients to the slow cooker and stir to blend. Cover and cook for 6 hours according to manufacturer's instructions. My slow cooker only has a "high" and "low" setting, and I usually cook on high for 5 hours and then turn it to low for the last hour.
Ladle chili into warmed bowls and garnish with sour cream, chopped red onion, grated cheddar cheese, and chopped cilantro. I also like to serve this chili with Fritos Scoops and some fabulous cornbread muffins.
Source
Heavily adapted from a recipe I tore out of the Williams-Sonoma catalog many years ago.
I’m linking up with the following:
- Cheryl at TidyMom for I’m Lovin’ It (Free Blog/Picture Collage Template)
- Robyn at Add a Pinch for Mingle Monday (Sunny Side / Free printables)
Come join SoupaPalooza at TidyMom and Dine and Dish
sponsored by KitchenAid, Red Star Yeast and Le Creuset!
Thanks for sharing this. It looks yummy and I will definitely give it a try. I make chili a different way every time I make it….a little bit of this and a little bit of that. I’ve never added cornmeal, but I bet it makes a difference. Pinning as well….
Even with a recipe, mine still tastes a little different each time, too. Just depends on my mood…sometimes spicier, sometimes sweeter, sometime more beans…but always yum! Thanks for sharing!
Perfect for a chilly day! Love that it is made in the slow cooker too!
Maria recently posted..Pineapple Mango Green Smoothie
Nothing better than a snowy winter day, with a slow cooker of chili simmering away! Have a great weekend, Maria!
This looks delicious, and the pictures of it are just beautiful. A thumbs up from the hubs is always a good sign of absolute recipe perfection.
Natalie @ Cooking for My Kids recently posted..Happiness Is…Recipe: Strawberry Chocolate Chip Pancakes
My husband’s pretty black-and-white, so when he says something like that, I know he means business.
Thanks, Natalie.
I love the fact that you still have this page of the magazine after 8 years! Your adapted chili looks wonderfully warm and hearty.
Paula recently posted..French Macarons
It’s been my process, since I started blogging, that I get rid of any associated recipes in their paper form (minus ones from cookbooks, etc.). But I can’t quite throw this one away yet.
I’m such a fan of chili. This just sounds so hearty and looks delicious!
Cassie recently posted..Salted Turtle Cookies
Thanks, Cassie!
It does look amazing! Do you think this would work with vegetarian mince? I live with a vegetarian and because its cheaper for us all to eat together we just have vegetarian mince in everything, in lasange and in spagetti bolognaise. But we haven’t had it in chilli before.
Harriet recently posted..Sony Ericsson Xperia X8
So, you had me looking up “vegetarian mince”…I’m sure it would work just fine in this chili. Let me know how it goes, please!
Yeah its a funny kind of substance, mycoprotein I think. I wouldn’t eat it on its own but it tastes no different than minced beef when its in a lasange so we just have it cos its cheaper and easier!
Harriet recently posted..Sony Ericsson Xperia X8
Well, I’m always learning something from you over there!!
That quote from your hubby is so sweet! That same type of reaction from any of my family guarantees that I make a recipe again… and often!
And the chili looks YUM!
Angela @ angelaskitchen.com recently posted..Gluten Free Whole Grains at OAMM
Well HELLO, my dear! So nice to hear from you!
This looks like a delicious chili for a blustery day!
Thanks, Robyn!
Chili is a complete comfort food!! and simmering for 6 hours – - well I can just imagine the intensity of taste. I must make this … and soon
Living The Sweet Life recently posted..Nona’s Italian Wedding Zuppa
Hope you like it, have a great day!
Hey lady, this chili looks delicious! I am a big proponent of the crock pot – put everything in the morning and ready by dinner! Plus, the volume you can make is awesome for leftovers. I love the recipe, thanks for sharing!
Julia {The Roasted Root} recently posted..Coconut & Chipotle Roasted Butternut Squash with Toasted Pepitas
Hi Julia, nice to meet you! I live for leftovers, so this is a great recipe for that!
Heavily adapted? They’re both in a crockpot for 6 hours.. I think it ends there.
Try using (any) beer instead of beef stock and add chopped cilantro…float 1 or 2 whole jalapenos in your chili while it cooks (don’t break open!) and you get the flavor without the heat. I’m famous for my chili and it is a LOT like yours!
Thank you for the tips – they both sound excellent, and I’ll definitely give them a try!
I made this tonight and only made a few additions of my own – I added a can of corn and 1 tsp Nutmeg. I used about 5 T chili powder and the heat was pretty good, if not a little too mild (might add some Sriraca next time). Thanks for the recipe, me and my boyfriend loved it!
Hi Thanks for the recipe, I’ve been looking for a good chili recipe.
Do you think I could do this in Low heat setting instead of high and cook for longer? 6 hours is too long to make this after work, not long enough for me to put it on in the morning to have it ready by dinner time.
i made this today and it was a hit! i had never made chili before, and I have to say it turned out awesome. Thanks for the recipe!
That’s awesome to hear, Janelle – thank you so much for coming back to let me know!