Brent's Food Blog

mmmmm foooood…..

Brent’s Homemade Homestyle Chili

with 4 comments

I’ve made chili a couple times, each with slightly different ingredients, but now that I have a handy-dandy blog to keep track of what ingredients I put in it, I can tweak it with some reliable knowledge of what I’ve already tried!  This is a ridiculously inexpensive meal that is great for lunches and cold days. It actually wasn’t that hot even with the three peppers and other spices.  Next time I think I should get one of those dried mexican chili peppers next time and see how that changes things in the spice department.

Closeup of chili, it'll eat your face with goodness.

I started by pan cooking the sausage still in the casings (I wanted the sausage to be the larger chunkier bits in the chili, and the ground chuck to be the littler meat bits). It took ~20 minutes to cook all the way through, turning every 5 or so.  During which time we can get the crock pot ready with everything else: drain & wash all beans, add tomato paste, sauce, half of the chopped onion, green onions, and assorted peppers.  When the sausage is done, cut them into chunks and brown the remaining meat and sauté the other half of the chopped onion. Add both meats to the pot. Add water and mix everything around.  Add all spices and mix again.  Top with cheese.  Cover and cook on High for 3 hours or Medium for 5-6 hours, stirring every 45-60 minutes to prevent burning.

It ended up being a 3.5/10 on my spicy-ness meter. Eat it with cornbread muffins and a glass of milk and you wont even notice the spice. In the past, I’ve added Cajun Spice (cayenne pepper & paprika apparently) to give a nice burning in the back of the throat taste, but it’s never been higher than a 6.

I really need a larger crockpot. And to remember to take pictures before devouring the bowlful. And to remember that chili needs garnishes when taking pictures of it, otherwise it just looks like a giant bowl of poo. Or Cornbread muffins for eyes and a submerged ladle for a giant awkward nose.

Chili monster says "EEEAAAATTTT MEEEEEE!!!!"


3/4 lb ground chuck – browned
3/4 lb Spicy Italian Sausage – cooked then chopped
1 can Black Beans
1 can White Kidney Beans
1 can Pinto Beans
1 16oz can Tomato Sauce
1 6oz can Tomato Paste
1/2 lg yellow onion chopped
3-4 green onions
1 Jalapeño Pepper
1 Serrano Pepper
1 Red Jalapeño Pepper
2 cups water
3 tbsp Chile Powder
1 tbsp Ground Pepper
1 tbsp Ground Cumin
3 tbsp Italian Style Herbs (A mix of Oregano, Thyme, Marjoram, Rosemary)
1/4 lb Cheddar Cheese, grated

Serves 7-8 depending on bowl size, high in protein, fiber and calories.  Low in vitamins & other healthy things. ~$3 per bowl.


Written by Brent

March 12, 2010 at 11:15 am

Posted in Chili, Main Course

Tagged with , , ,

4 Responses

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  1. ghost chilis will kick the spice up a notch…. or maybe 50


    March 12, 2010 at 5:57 pm

  2. What on earth is a ghost chili?! It sounds….. ghostly 😀


    March 12, 2010 at 6:54 pm

    • they’re the hottest chili on the planet. it rates over a million Scoville units whereas tobasco sauce only rates around 5,000. you actually have to wear a mask to cook with them they’re that potent. one of the restaurants here in phx uses them to add extra “kick” to one of their sauces.


      March 14, 2010 at 9:48 am

  3. Hmmm….Evan has his special chili recipe, too. Maybe we should have a cook off!!! OMG, yes.


    March 14, 2010 at 9:55 pm

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