This chili has seen more football games and busy weeknights in my house than I can remember. The original version I created long ago is almost unrecognizable after years of tweaking to get the flavors just right.
Everyone has their favorite version of chili, from fiery hot to extra mild. This one hits right in between with a little heat, a little sweet, and loads of deep spicy flavor. Easy big-batch foods are the ticket for serving a raucous bunch crowded around the tv for some serious football watching. Whip up this crowd-pleasing chili early afternoon and let it simmer an hour or two. Bake a batch of Buttery Mini Corn Muffins to set out in baskets. Add chili toppings and desserts, and you’re ready to kick back with everyone and cheer on your team from pre-game to the final seconds.
Family Favorite Chili
Ingredients
2 tablespoons butter
1 large onion, diced
1 jalapeño pepper, chopped
3 cloves garlic, minced
2.5 pounds ground beef
1 (28 ounce) can crushed fire roasted tomatoes
1 cup tomato sauce
1 ½ cup chicken broth
1 teaspoon Better Than Bouillon Chicken Base
¼ cup dark brown sugar
3 tablespoons chili powder
1 tablespoon salt
1 tablespoon cocoa powder
2 teaspoons paprika
2 teaspoons cumin
2 teaspoons coriander
½ teaspoon cayenne pepper
2 (15 ounce) cans pinto beans
2 (15 ounce) cans great northern beans
1 teaspoon apple cider vinegar
Toppings:
Sour cream
Shredded cheddar cheese
Sliced scallions
Corn Chips
Directions
In a large Dutch oven, melt butter over medium heat. Add onion, jalapeño, and garlic.
Sauté 2-3 minutes.
Add ground beef. Cook and drain.
Stir in next 12 ingredients. Simmer over medium low heat for at least 1 hour.
Add beans and apple cider vinegar.
Serve with toppings and corn muffins. Yield: 16 servings
Buttery Mini Corn Muffins
Ingredients
1¼ cups all-purpose flour
¾ cups cornmeal
½ cup sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs
3 tablespoons melted butter
1 cup buttermilk
Directions
Preheat oven to 400º.
Whisk first 5 ingredients in a medium bowl.
Add remaining ingredients and stir to combine.
Spoon batter into wells of a lightly greased 24-well mini muffin pan.
Bake 10-12 minutes or until a tester comes out clean. Yield: 24 mini muffins