I am loving this chili recipe!
So if you have followed my blog for a while, then you have already heard me tell you my story with chili. In case you have not heard that story just know that I grew up not liking it at all. I mean really not liking it. Okay, let me rephrase it. I grew up not liking the way my mom would make it. My mom’s chili was basically tomato soup with beans and crumbs of beef. No love at all. But, it was actually one of her favorite and better meals that she would make for us. Poor mom. Therefore, growing up not really liking chili has made it really difficult for me to enjoy it in my adult life as well. Don’t get me wrong, I have had some really good chili before, but I still go back to those first experiences that I had with my mom’s chili. I don’t even make chili that often, if at all, for myself because it’s a dish that is kind of guilty by association.
Well, now that I am more mature and wiser when it comes to food, I decided to give chili another shot. Maybe its me? Maybe I need to change my approach? Maybe I should try some different meats and spices and see how it comes along? Well all of those questions made me create what I think could be one of my best chili dishes yet! I added less tomato sauce and more hearty ingredients like smoked sausage, onions, jalapenos, diced tomatoes, two different types of beans, and corn. The best part of it is, I threw everything into a crockpot and let it do all the work! I am telling you the only work you really have to do is grounding the beef before you put it into the crockpot. That’s it! Put everything in a slow cooker before you go to work and when you come home your house will smell like a Tex-Mex Restaurant in San Antonio, Texas.
This is the best way for me to enjoy chili. Thick, hearty, and with cornbread. I don’t believe in chili that has cinnamon, sugar, and/or chocolate. That isn’t chili to me. Living in Cincinnati doesn’t make it better. Some of you have heard of Goldstar Chili and/or Skyline Chili. Can we say “gross”? I’m sorry my true Cincinnatian’s that is food that is true to your soul because you guys were raised on the stuff. That is not my cup of tea. I prefer for my chili to be thick, savory, and spicy. Kind of like this Slow Cooker Chili I made to share with you guys. Go ahead and make a pot. It will last you a few days and taste better each and every time.
- 1 lb. ground beef
- 13 oz. smoked sausage link, chopped (your choice of flavor)
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 whole jalapeno, diced
- 18 oz. Tomato Paste (can)
- 1 1lb. Tomato Sauce (can)
- 2 c. beef broth
- 16 oz. chilli beans (can)
- 16 oz. black beans (can), drained and rinsed
- 15 oz. sweet corn (can), drained
- 1.25 oz. chilli seasoning
- ½ tbsp. garlic salt
- ½ tbsp. chilli powder
- ½ tbsp. red pepper flakes
- 2 tbsp. Worcestershire Sauce
- salt and pepper, to taste
- In a medium saute pan, cook the ground beef on low to medium heat until cooked, about 5-7 minutes. Break up the beef while it is cooking.
- In a crockpot set on low heat, add the chopped onion, garlic, and jalapeno. Add in the beef into the pot with the excess fat. Add the chopped sausage and stir so both meats, onions, jalapeno, and garlic is well incorporated.
- Add the tomato paste, tomato sauce, beef broth, chilli beans, black beans, and sweet corn and stir until well mixed. Add the chilli seasoning, garlic salt, chilli powder, red pepper flakes, and Worcestershire sauce. Stir so all ingredients are well mixed. If needed, season with salt and pepper. Allow to simmer on low for 4+ hours. Serve with favorite toppings.