Chunky Chili

I love a good chili and this recipe is sure to please.  It makes 16 servings so enough to share with others or freeze.  With the Super Bowl coming up, I’d share one of our favorite chili recipes.  This recipe was given to me by a dear friend, Eloise Pollock.  She had us over for lunch one day and served chili.  It was so good I asked for the recipe.  Sprinkle with cheddar cheese if you like and serve with cornbread.

Chunky Chili

4 tablespoons vegetable oil (I used avocado oil)

2 large onions, chopped (I used one onion)

4 large garlic cloves, minced

4 lbs. lean stew beef, cut in small cubes

3 lbs. bulk pork sausage

2 (1 lb 12 oz) cans whole tomatoes

2 (6 oz) cans tomato paste

6 tablespoons chili powder

3 teaspoons cumin

1 tablespoon oregano

2 (1 lb) cans baked beans

2 teaspoons salt

2 teaspoons sugar

2 tablespoons unsweetened cocoa powder

2 (15 oz) cans kidney beans, drained (I used one)

1 (15 oz) can pinto beans, drained (I didn’t use these)

In a large heavy saucepan, heat oil.  Sauté onion and garlic until soft but not brown.  Add beef and sausage.  Cook until brown; pour off fat.  Add liquid from tomatoes.  Chop tomatoes and add to meat mixture with tomato paste, chili powder, cumin, oregano, baked beans, salt, sugar and cocoa powder.  Simmer partially covered for 2 hours, stirring often.  If too dry, add a little water as it cooks.  Stir in kidney beans and pinto beans.  Cook 30 minutes longer or until meat is very tender.  May be refrigerated or frozen.

Before serving chili, remove any excess far from top.  Reheat on stove or in a 350 degree oven until hot and bubbly.  Makes 16 servings.

Sweet Notes:  Scott mentioned that chili originally didn’t have beans in it so he likes this one because you can keep it meaty.  We negotiated and added one can of the kidney beans in addition to the baked beans.  Eloise adds the baked beans and sometimes omits the kidney beans and almost always omits the pinto beans.  Maybe there is something to be said about few beans in one’s chili.

Credit:  Eloise Pollock

7 thoughts on “Chunky Chili

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  1. Beans are poison to us diabetically challenged folks….but adding cocoa powder? Now that IS clever. Lots of antioxidant action there and probably makes for a richer tasting chili. I will try it! (FYI, buy the “undutched” cocoa powder for antioxidant polyphenol effect…)

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    1. Thanks Nancy. Just read about dutched cocoa and undutched cocoa. Interesting and good to know about this process. I’m working in a French cocoa right now and wondering if it’s dutched cocoa because it is from Europe – dutched cocoa is also known as European style. Would love to hear how you like your chili after adding some cocoa. Undutched of course. 🙂

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  2. Hi Meghan – What a great recipe, cannot wait to try it. Also like the quantity – many meals prepared at once. Will try it (with or without the extra beans) for a ladies lunch (seems to be my only entertaining time). Any suggestions for a dessert? Like Scott’s comments – please wish the best to the birthday boy. Love, Sharon

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    1. Thanks for Scott’s birthday wishes – he enjoyed hearing from you! With the chili, we made it the day before and was a nice opportunity for the flavors to come together. For dessert, we kept it simple with fresh berries and ice cream.

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  3. Such a treat to see my recipe in print! I have multiple mason jars filled with my last batch… waiting for the next rainy day to suddenly appear in our current spring-like weather.

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    1. Thanks Eloise! We really enjoy this chili and appreciate having the recipe. Mason jars are a great idea for storage and an alternative to the freezer. I’m thinking you likely used a pressure cooker to store the meat in the jars.

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