It’s still hot here in South Carolina, but not quite ashot, so I know that fall is right around the corner. And with that comes football season. While I myself am not an avid follower of the sport, I do like to cheer on my alma mater. Go Gamecocks!
And who doesn’t love a good tailgate or — more importantly — the tailgate food? I love it all! Give me a hamburger and a hot dog. I want a veggie tray with lots of Ranch dressing and a side of fried chicken. I’ll help myself to your Mexican bean dip and that spinach and artichoke masterpiece. Yum!
But by far, my favorite fall or football or tailgating — or whatever you want to label
it — food is CHILI! It’s a classic comfort food loved by all. And there are endless variations from vegetarian chili to white chicken chili to delicious meaty red chili. And that’s exactly what I plan to share with you today — my award-winning*Kitchen Sink Bowl of Red chili.
*A few years ago, I took first prize in my department’s inaugural chili cook-off at work. A few years before that, I took second prize in my friends’ Super Bowl chili cook-off. While they may not have been major awards, two different groups of people did a blind tasting and determined my chili to be one of the best.
Please note: You do NOT make this chili in your kitchen sink. It garnered this name because I put so much good stuff in it. It’s got everything but the kitchen sink!
I can’t remember the first pot of chili I ever made. It was probably when I was living on my own for the first time in my very first apartment. I had always tinkered with cooking during high school and when I was in college, but it was mostly just a lot of pasta and sauce back then.
By the time I reached my early-twenties, however, I was falling head over heels for cooking. I tried new recipes almost nightly and rarely ate the same meal twice, except for a few favorites.
And when it came to chili, I wanted it to be the best. I remember as kid how warm and safe it made me feel as my family sat around the table enjoying it together. I wanted to recreate that feeling with my own version.
I read SO MANY chili recipes, but none sounded just right. So I did what any aspiring chef would do, I decided I’d have to just craft a recipe myself. I started listing all the ingredients and flavors I wanted to include… sweet onion, garlic, sausage, oregano… the list grew. I checked my pantry to see what I had on hand and then it was off to the store. I scoured the aisles looking for just the right ingredients. Then it was back to my apartment to start cooking.
After several delicious attempts, I finally perfected my recipe. The result is a wonderful hearty chili with everything but the kitchen sink! It’s sure to warm you up on even the coldest of days. The recipe below is about a medium spice level, but you can always add more cayenne red pepper or chili powder to kick up the heat.
I use two types of meat, lean ground beef — I prefer the 93% lean/7% fat — and ground Italian sausage. You can use sweet, mild or hot, depending on your personal preference. I usually opt for the sweet or mild and prefer to get my heat from my spices. Combining the two types of meat adds more depth to the flavor of the chili. I also use this combo for meatloaf and sometimes hamburgers. I consider using ground beef and ground Italian sausage together in almost any recipe that calls for ground meat. Try it sometime and let me know in the comments how you and your family liked it!
Growing up, my mom only used one kind of beans in her chili — dark red kidney beans — and I loved them. I loved their shape, color, texture and taste. When I started crafting my own chili recipe, I wanted more beans! Beans are so good for you. They are an excellent source of protein and are a nutrient-dense food. Beans also contain vital nutrients like folate. Are you listening, mamas? Folate. During pregnancy, folate helps prevent birth defects related to your baby’s brain and spinal cord. Wow! More beans, please!
I’ve also got your standard chili ingredients in there as well — onion, garlic, tomatoes, cumin, cayenne pepper, chili powder, etc. However, the last two ingredients are my secret weapons! Are you ready? Pineapple salsa and fresh cilantro. I’m sure the pineapple salsa is probably harder to grasp than the cilantro, but trust me on this. Everyone who has tried this in my chili LOVES it, and like I said, this chili isaward-winning! I prefer Newman’s Own pineapple salsa because it was the first one I tried, and it’s still the best one I’ve tried.
Please note: If you can’t find the Newman’s Own pineapple salsa, but find Newman’s Own mango salsa instead, walk away or look for another brand of pineapple salsa. I’m not saying the mango salsa isn’t delicious on its own, but it is NOT the flavor profile we are going for with this chili.
Once all the ingredients are in the pot, I usually let this simmer for about 30 minutes to one hour. And then we’re ready to eat. Top with your favorite shredded cheese, sliced jalapenos, sliced green onions or sour cream. In my house, we always use plain Greek yogurt instead of sour cream. It’s an easy swap that no one will notice. The flavors and textures are very similar, but Greek yogurt not only provides more protein, but is also about 1/3 the calories of sour cream. That’s what you call a win-win, mamas.
Store any leftovers in the fridge. This dish is great to make in large batches and freeze in smaller batches. I did this before the birth of our first child (a winter baby), and it was a lifesaver! My husband is by no means a cook, nor does he pretend to be. But he does know how to thaw something and stir it as is warms. Even he couldn’t screw this up!
Even if you aren’t expecting a baby, this dish does freeze beautifully. During the cold winter months, it’s great to know you already have a meal in the freezer that can be ready to eat with very little effort.
And while it’s true that frozen foods kept consistently at very low temperatures could keep indefinitely, you’ll probably want to enjoy your frozen batches of chili within four to six months for the best quality.
Kristin’s Kitchen Sink Bowl of Red
Ingredients
1-2 tablespoons olive oil
1 lb. lean ground beef
1 lb. ground Italian sausage
1 whole sweet onion, diced
1-2 tablespoons minced garlic
2 teaspoons dried oregano
½ teaspoon garlic powder
1 teaspoon ground white pepper
½ teaspoon cayenne red pepper
1-2 teaspoons ground cumin
4 tablespoons chili powder
¼ cup apple cider vinegar
1 can beef broth
½ cup of water
28 oz. canned crushed tomatoes
42.5 oz. canned diced tomatoes
1 can dark red kidney beans, rinsed
1 can light red kidney beans, rinsed
1 can pinto beans, rinsed
1 can black beans, rinsed
few shakes each of red and/or green Tabasco
1 jar Newman’s Own pineapple salsa
3 tablespoons chopped fresh cilantro
Directions
- Add olive oil to your pot and cook ground beef, Italian sausage, chopped onion and garlic over medium high until the meat is no longer pink.
- Drain meat mixture when done and return to pot.
- Reduce heat to medium. Add oregano, garlic powder, white pepper, cayenne pepper, cumin, chili powder and apple cider vinegar. Stir to combine.
- Stir in beef broth and water.
- Add tomatoes and beans. Stir to combine.
- Add Tabasco and pineapple salsa. Stir.
- Add cilantro and stir once more to combine.
- Reduce heat to low and simmer for 30 minutes to one hour.
- Serve warm with shredded cheese, sour cream (or plain Greek yogurt), sliced jalapenos or sliced green onions.
Enjoy! Let me know how yours turned out in the comments.
