{not} your basic chili recipe ~

Most folks have a favorite chili recipe. And on a cold, rainy day or when there is a big game coming up, nothing beats a big pot of chili. This is NOT your basic chili recipe, but it is so worth the extra ingredients! It may not work for any kiddos around, but the adults will sure enjoy it.

Bluwaterguy first started making and tinkering with his chili recipe in college. He started with the basics ~ ground beef, onion and a chili spice kit. He still uses some of the original chili spice kit as a foundation, but after that it is all about layers of flavor with spice, heat, and a bit of sweet. With all the ingredients on hand, it doesn’t take long to dump it together in the pot and simmer about an hour. Once you start eating, your brain registers the heat at different levels, then a hint of sweet, then you want another spoonful to get another flavor hit, and before you know it the whole bowl is gone!

Like a lot of recipes developed over time, Bwguy has his spices and sort of wings the ingredients, tasting as he goes. It was interesting trying to capture the actual recipe last weekend. We did get it down, though I still shake my head over the peanut butter. Really? Yes, trust me, it’s the secret ingredient!

Make a big pot ~ it freezes well ~ and use it for chili dogs, nachos or just eat it by the bowl with your favorite toppings. Perfect for a Super Bowl party or any rainy night supper. It’s not your basic chili recipe, but I think you’ll REALLY like it!

{Not} Your Basic Chili Recipe ~ {a lot of heat and a bit of sweet}

Ingredients
1 lb ground chuck 80/20
1 lb lean ground beef 97/3
2 cups chopped yellow onions
2-3 tablespoons Worcestershire sauce

2 cans stewed tomatoes (14.5 oz cans)– cut or chopped slightly into chunks
1 can tomato sauce (15.0 oz can)
3 oz tomato paste (half of 6 oz can)
¼ cup ketchup (adds a slight vinegar taste)
½ bottle of beer (brown or malty ale – other half bottle for the cook!)
7 oz water (half of stewed tomato can)
1 can kidney beans (16.0 oz can – drained and rinsed)

First round of heat (front burn)
Chili kit spices (We use Carroll Shelby’s Original Texas Brand – don’t use the white masa corn flour pouch)
½ teaspoon Ancho chili powder
½ teaspoon Chipotle chili powder
½ teaspoon chili powder mix (Penzey’s Chili 9000 or fave blend)
1 teaspoon ground black pepper
1 tablespoon Worcestershire sauce

A little bit of sweet
2 tablespoons honey (orange blossom honey)
4 tablespoons lt. brown sugar

Second round of heat (back burn)
1/8 teaspoon cayenne pepper (from the Chili kit spices)
1 teaspoon Habanero pepper sauce
1 teaspoon Sriracha sauce

SECRET ingredient! (use carefully or it will be too much)
1-2 tablespoons peanut butter or peanut butter powder
1 tablespoon before simmering to balance the heat and sweet – (maybe) 1 more towards end of simmering if needed to turn down the heat

Cooking Instructions (we use a 6 qt cast iron dutch oven)

Sweat the onions in butter & olive oil over medium heat – don’t caramelize. Then add Worcestershire to onions to deglaze the pan & caramelize the onions slightly & cook off the liquid. Add ground beef to onions and brown thoroughly.

Added stewed tomatoes – cut or chopped slightly into chunks – tomato sauce, tomato paste, ketchup, beer and water. Stir to combine after each ingredient.

Add the “first round of heat” spices – chili kit spices (don’t use the white pouch – masa corn flour for thickener – not needed), Ancho powder, Chipotle powder, chili powder mix, black pepper, Worcestershire sauce

Add the “bit of sweet” – honey and brown sugar – to the pot and stir to combine.

Add the “second round of heat” spices – cayenne pepper, Habanero sauce and Sriracha sauce, and stir to combine.

Add the “secret ingredient” – peanut butter or peanut butter powder – to balance the heat and the sweet.

Simmer 1 hour to reduce liquid, stirring occasionally. Taste for salt in last 15 minutes, and add to taste if needed. If the heat or sweet is not balanced out after cooking, add another teaspoon or so of peanut butter to meld flavors as needed. Add drained and rinsed beans and stir gently to not break up – turn off heat and the beans will warm up from the heat of the chili.

Serve up with your favorite toppings – cheese, sour cream, green onions, corn chips – and enjoy!!