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When we meet out in public, do you assume that I have recipes for nearly everything tucked away under my hat? Perhaps you are under the impression that I would know how to cook most any basic recipe.

Nope. What I do have is a loud laugh and if you shared that information with me, I would probably use it. I also have an insatiable appetite for new recipes and learning how to make obscure or common recipes so that when others enjoy them they say things like, “OMG! That’s the best bean dip I ever put in my mouth!”. I’ll work on a recipe and make it over and over until I get it exactly like I want it.

I’m starting that process again today because I am just not happy with the chicken chili that I have on my website. I mean, it tastes very good and people have given it 5 STAR ratings BUT it isn’t actually white. It has black beans. So, in my book, that isn’t a REAL white chicken chili. I do have my regular “go to” chili recipe and many moons ago I fed the whole town of Danbury that chili at Halloween parties I used to hold. Ever try to dance the “Time Warp” with all of your neighbors and everyone dressed for Halloween? Yep, those were the days.

Since we are friends and you are probably in the mood for a good chili too, I’ll share my basic chili recipe with you here and then whenever I perfect the white version, I’ll share that too. That’s fair, right? If you’ve got a hankering to try some experimental white chili, just drop me a line because chances are I’ve got a “mistake” bowl or two in the fridge that I am more than willing to share. Be forewarned, chili has beans and beans are the musical fruit and, well, you know the rest. Don’t say I didn’t warn you.

Chili

Ingredients

2 Tbs butter

1 medium onion chopped

1 lb ground beef

3 cloves garlic minced

1 15.5 oz can black beans drained

1 15.5 oz can Red Beans drained

1 15.5 oz can Chili Beans DO NOT DRAIN

2 12 oz can Fire Roasted Diced Tomatoes DO NOT DRAIN

1 packet taco seasoning use hot if you want hotter chili

1 packet Ranch dressing mix

¼ Cup Brown Sugar dark brown sugar is best

1 tsp crushed Chipotle Peppers

Instructions

In a skillet on medium heat, melt 2 tbs butter.

Add chopped onions to butter and cook until translucent.

Add the ground beef and brown. As meat comes to a brown color – add the minced garlic. When the meat is browned, pour off the grease.

In a large crock pot or stock pot , add the browned meat, onion and garlic mixture. Open the black beans, discard the extra liquid from the can and add the black beans to the pot. Open the red beans, discard the extra liquid from the can and then add the red beans to the pot. Open the chili beans and add directly to the pot. Open both cans of tomatoes and add directly to the pot. Stir well after each can.

Add the packets of taco seasoning and Ranch dressing mix. Add the brown sugar and crushed Chipotle Peppers and stir well.

If cooking on the stove top, heat on medium heat and serve when heated through (allow to simmer for several hours if you can, add water as needed). If cooking in a crock pot, pour the ingredients in the pot into the crock pot, place on high and heat for 3 hours (or low for 6-8 hours)

Notes

This chili ALWAYS tastes even better the next day so consider making it the day before you plan to serve it. (No worries, it is good every time but is only improved with time).

MAKE THIS CHILI VEGETARIAN

Easy! Just leave out the ground beef! Your vegetarian friends will be thrilled!

Consider a topping for this chili

Toppings

Sour Cream

Cheese

Corn Chips

Green onions

Chopped onions

Green chilis

Red Pepper flakes

chopped tomato

jalapeno slices

cilantro