Simple, Delicious Chili

Once we are regularly hanging out in the 60-70 degree range here in Kansas, I like to make soup for dinner at least twice per week. I love to make soup because most of my recipes make large portions (yay for leftovers!) and only require one pot or a slow cooker. Not to mention, they are so yummy! There is just something so cozy about eating a bowl of soup on a chilly day. It warms you from the inside and all seems right in the world 🙂

One of my very favorite soups to make is chili. It’s great for tailgating, having friends over or taking to a potluck. I tried lots of different chili recipes over the course of several years before finding this one. I came across it on Pinterest in 2014 and, after tweaking it a bit, it has been my favorite ever since. I wish I could give credit to the person who originally posted this recipe, but the blog where it came from no longer exists. Thankfully, before the blog post unexpectedly disappeared, I wrote down the ingredients! What a shame it would have been to lose such an excellent recipe!

Tips

One tip for making sure this chili reaches its fullest flavor potential is not to rush it. You will see in step six below that, after all the ingredients have been added, the chili is supposed to simmer for at least 45 minutes. Please do not skip the simmering! For one thing, the green peppers need this time to soften. Crunchy green peppers are great dipped in ranch dressing, but that’s not what we’re going for here. Secondly, the flavors from all the spices will meld together very nicely while the pot simmers. Trust me, if you don’t give it time to simmer then the flavors fall flat. Be patient and allow the simmering to take place. You won’t regret it!

Another tip – this recipe calls for 2 T-1/2 cup brown sugar. I have heard from some people that they think the brown sugar makes the chili too sweet. I encourage you to experiment with the sweetness. Add a little brown sugar, a tablespoon or two, at first to see how you like it. Add more, if it pleases your palate. If you only enjoy savory chili then feel free to leave it out completely.

Below you will see the recipe calls for mild green Chile peppers. If you want to add some spice, opt for medium or hot Chile peppers. Also, red pepper flakes are listed as an optional ingredient. I never add red pepper if I am serving this chili to kids. It takes the spiciness factor through the roof, even if adding just a little. But, if spicy is what you’re going for then, by all means, go for the red pepper flakes!

Serving

I love to serve this chili with corn chips or saltine crackers, shredded cheese, sour cream and a jar of jalapenos. I seriously enjoy this chili so much and topping it with these extras makes it that much better!

Another equally delicious way to serve this is over tater tots as “chili cheese tots.” Just bake frozen tots as directed on the package. When tots are done, top with chili, cheese and sliced green onions. It’s something the whole family will enjoy.

Please try this chili ASAP! Without further ado, I give you one of the best chili recipes I’ve found. Enjoy!