Hearty Chili with Beans
Chili can be enjoyed any time of the year. Who else agrees with me?
Okay, okay, some of you may say, “Wait Terra, not during the crazy hot summer months.”
AND maybe you’re right.
BUT it is a perfect meal MOST of the year.
In 2015, I released my second book called, Find My Heart (The Winters Family Book Two). In that book, you will find a few barbecue recipes and some sweet treats. One of the recipes and a favorite at the café (in the book), is Brisket Chili.
Y’all, that brisket chili was damn amazing!
It’s been just over five years since the book that really started my writing journey was released. To celebrate the book and the delicious recipes, I decided to make chili. Okay, the new chili recipe was good, but I still highly recommend checking out the brisket chili recipe.
Chili should be fun and never ever include rules or in our case: amounts.
What I mean by that is, add whatever the heck you want to your recipe.
When I had my food blog a few years ago before my hiatus there was a recipe available called Kitchen Sink Chili. It literally had everything but the kitchen sink.
Hubby and I love just going throughout cupboards and pulling everything out. We’ve tried a lot of different variations. I think there is only one ingredient we disagree on. He likes to add a small amount of cinnamon. I’m adamantly opposed to that addition. You’ll have to try it and see what you think.
I hope the Brisket Chili in Find My Heart or this Hearty Chili with Beans inspires you to make YOUR favorite bowl of chili.
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Hearty Chili with Beans
Recipe by Terra Kelly
Prep: 20-30 minutes
Cook: 1 hour
Makes: 6-10 bowls
Author Note: This recipe does not have exact amounts. Chili is essentially a little of everything and anything your palette desires. Have fun and enjoy!
Ingredients
1 lb ground sausage, browned
1 lb ground beef, browned
1 large onion, chopped
2 large celery stalks, chopped
2 medium carrots, peeled and chopped
1 (15 oz) can mushroom (or you can use fresh)
1 (15 oz) can fire-roasted diced tomatoes
1 (15 oz) can kidney beans, drained
1 (15 oz) can navy beans, drained
32 oz can (or box) creamy tomato soup
½- 1 Tbsp Cumin (not exact, add as much as you want)
½- 1 Tbsp Garlic Powder (not exact, add as much as you want)
½- 1 Tbsp Smoked Paprika (not exact, add as much as you want)
½- 1 Tbsp Chili Powder (not exact, add as much as you want)
Salt and Pepper to taste
Optional:
Top with shredded cheese and sour cream
Directions
In a tall stockpot, brown sausage and beef. Add prepped onion, celery, carrots, mushrooms, fire-roasted tomatoes, kidney beans, navy beans, tomato soup, cumin, garlic powder, smoked paprika, chili powder, salt, and pepper.
Let the ingredients come to a boil and then turn the burner to medium-low and let the chili simmer for at least 30 minutes or up to one hour.
Optional: Top with cheese, sour cream, and favorite hot sauce.
Enjoy a bowl or two!
Note: Just like I stated up in the recipe headline, there are no exact amounts. You could add more or less of the spices. Have fun with the recipe!
