Chili recipes are some of the most popular American recipes around. There’s nothing like a big bowl of chili on a cold night. It’s just so…satisfying and rib sticking! I make chili quite often, since the old man and I both enjoy it, and I use several different chili recipes. I usually make a pretty large pot full of chili. We warm up the leftovers the next day for lunch, or eat it on hot dogs, with lots of napkins in easy reach.
I’ve tried many different recipes for chili, but in case you haven’t noticed, I like to make my own version of dishes, and chili is no exception. This is our favorite chili. Sometimes we eat is as a main dish, and sometimes we serve it as a dip at parties. As a dip, we like to serve it with Doritos Scoops or Fritos Scoops – they hold onto the chili better than flat chips. To serve at a party, you can use a crock pot to keep the chili warm. This would be a great dish to serve at a Super Bowl party!
I call this concoction Smoky Cowgirl Chili. I guess it’s because I always wanted to be a cowgirl when I was a kid. Well, actually, I wanted to be a cowboy, but Nature did not cooperate!
Recipe type: Chili
- 3 pounds lean ground beef
- 2 large onions, finely diced
- Chopped jalapeno peppers, to taste
- 2 tablespoons minced garlic
- 1 tablespoon ground cumin
- 1 tablespoon sugar or Splenda
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 tablespoon chili powder
- 1 can (32 ounce size) crushed tomatoes
- 1 teaspoon Liquid Smoke
- ¼ cup BBQ sauce
- 3 cans dark red kidney beans
- sour cream, grated cheese, and diced red bell pepper
- Brown the beef, the onions, the peppers, and the garlic together in a large cast iron Dutch oven.
- Drain off the fat.
- Add all the spices, the tomatoes, the Liquid Smoke, and the barbecue sauce.
- Stir well and simmer for about an hour.
- Add the three cans of kidney beans, and simmer for another 45 minutes.
- Serve in large bowls and top with shredded cheddar cheese, diced red bell pepper, and a dollop of sour cream.