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The Chili

Any day... any month... Winter, Spring, Summer, Fall: I will cook chili. It is one of my all-time favorite meals. (I say this about a lot of dishes, but really, chili is way up on the list of my “favorites!”) Years ago when I started trying to determine the actual measurements and proportions of my favorite recipes, The Chili was the first one I tackled. My family ate it a couple of times a month for a bit as I created what you see before you today.

Growing up, Mom took a much less involved route and would make chili using the recipe on the McCormick Original packaging. This is definitely to her credit and it is still my favorite store-bought mix. To this day, I make it McCormick's way when I am missing her. Either way, serve with a side of french fries sprinkled with seasoned salt, and you have a perfectly dreamy combo. Have a salad if you must, but don't skip the fries! You can't effectively clean the sides of the bowl with a piece of romaine.


  • 1 lb Jimmy Dean Sausage

  • 1 lb ground beef

  • 1 1/2 onion, chopped

  • 2 cloves minced garlic

  • 2 cans diced tomatoes

  • 2 cans tomato sauce

  • 1 can paste

  • 1 beer (An amber works best. If you want to get technical, Amstel Light. But any amber works)

Spices: (Mix and set aside)

  • 1/2 tsp salt

  • 4 tbsp chili powder

  • 1/2 tsp black pepper

  • 1 tsp dry mustard

  • 1 tsp curry seasoning

  • 1/4 tsp cinnamon

  • 1 1/4 tsp baking chocolate, not sweet

  • 1/4 (+) tsp cayenne

  • 1 tsp crushed pepper flakes

  • 2 tsp basil

  • 1 1/2 tsp dark brown sugar

  • 2 1/2 tsp parsley


  • Cook meat until just about done and assess the grease situation! If there is more than around 3 tablespoons of grease in the pan, drain or remove the excess.

  • Add onions and garlic to meat and let cook for a few minutes until onions begin to soften.

  • Add seasoning mix to meat and onions and cook for 1-2 minutes. Stir constantly until meat is well covered with the mixture. (This is one of my favorite smells!)

  • Add all cans (Except for one can of diced tomatoes. Set aside for later) with all the juice. - Stir until well mixed.

  • Add beer - Stir until well mixed

  • Simmer for 2 hours, stirring occasionally.

  • Add the last can of tomatoes, drained, about 30 minutes before serving. If you feel the chili is too thick, add in the juice as well.

  • For crockpot, move to a crockpot after adding the beer and bringing back to a simmer on the stove. Cook on low for 4-5 hours adding the last can of tomatoes about an hour before serving.

Makes 8-10 servings

Serve with french fries, beer, and toppings of your choice: cheese, sour cream, jalapenos, corn, scallions, cornbread, mashed potatoes, mac and cheese, rice, bacon...


This blog is a personal collection of my thoughts, wins, losses, memories, and crossroad moments. Almost all of which were hashed out around my kitchen counter and in my journals. If any of it resonates with you and you are ready to free up the hidden badass you ARE right now, I can help. It’s time… Click the link and Let’s chat.

1 commento

Membro sconosciuto
03 lug 2020

So good, love the egg and the zucchini!

Mi piace
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