The Year was 1998 and the Gresbach family was all gathered around the television watching Superbowl XXXII: Greenbay Packers and Denver Broncos. With my family being from Wisconsin, this was a very big game for us. Although Denver defeated the packers in a 31-24 final, it was still a great game and another wonderful evening spent with my family.
During halftime my grandpa always had chili waiting hot on the stove along with all the toppings of sour cream, shredded cheddar, and chives alined on the counter in front. I don’t know who he got the recipe from or how he makes it but it is the best chili i’ve had. I think about that chili every day and think of all the football games and gatherings my family had when chili was the entree. Needless to say you don’t need to wait for a superbowl or cold winter weather to make a steaming hot pot of chili.
Traditional versions of chili are made using chili peppers, garlic, onions, and cumin. The addition of ground beef is sometimes used depending on culture. Variations on geographic or personal reasons may include beans and tomatoes as well. After years of messing around with chili recipes, I’ve put together a recipe everyone will enjoy.
What you will need:
-1 Small yellow onion, small dice
-1 Stalk celery, small dice
-4 Cloves garlic, chopped
-1 15 Oz can red kidney beans, rinsed
-1 15 Oz can black beans, rinsed
-1 4 Oz can chopped green chili’s
-1 28 Oz can tomato sauce
-1 Tablespoon Sambal
-1 Teaspoon chili powder
-1 Teaspoon Cayenne powder
-TT Salt and pepper
-1 packed smoked sausage (Omit if vegan)
-Turn oven on to 350 degrees Fahrenheit.
–Heat a large sauce pot with one tablespoon of olive oil over medium heat.
-Once hot, saute vegetables and garlic until translucent. Approximately 3 minutes.
-Add in beans, and Tomato sauce followed by seasonings and sambal until desired taste. Stir to combine and cook over low heat stirring often for 1 hour.
-While that is cooking, cut sausage on the bias and line on a sheet tray covered in foil and bake in the oven for 15 minutes.
-When sausage is ready add it into the chili and continue cooking for one hour.
– Serve immediately with toppings of your choice.
The seasonings in this chili can be tricky. I didn’t put up specific measurements because with my taste I prefer mine spicier. If you are unsure start with 1 Tablespoon of each and adjust flavor from there. Go light on the chili powder and cayenne because flavors continue to develop throughout cooking and those two are powerful together and may cause your chili to become too spicy. If you don’t have any dry chili in your pantry you can substitute chili sauces such as Texas Pete or Franks. Lastly, I prefer to use tomato sauce because the beans soak up a lot of the liquid throughout cooking getting it to the perfect consistency.