Baby it's Cold Outside... For Texas

Today has been a cold gloomy kind of day. Not as cold as New York gets in December, but we've been back in Texas since March, so I feel comfortable saying that it's cold without loosing too much of my inner New Yorker. To keep warm and toasty we've decided it's a perfect day for some chili.
I love chili. It's the perfect dish for a cold day, especially since you can throw just about anything in the pot and have it turn out pretty darn good. For the chili I made today, I didn't follow a recipe, and I didn't measure anything out (which is pretty rare for me). I just picked out my cans from the pantry and my spices from the rack and got my 'Master Chef' on. After finishing his second bowl I would say my husband approves of the end result.

Just look at all that cheesy goodness. We might be in Texas, but I prefer a sweet chili with a little kick at the end. Baked beans, smoked paprika, cumin, and a little mustard and Sweet Baby Ray's BBQ sauce help me achieve my desired flavor. If you like a spicy chilly that's fine too, to each his own. You'll just have to go for ingredients that will give you your desired amount of spice. If my husband had it his way there would have been some jalapenos in the batch I made today. Since I didn't use a recipe for this dish I'm going to post my absolute favorite chili recipe, my Dad's venison chili. If you don't like or don't have any venison on hand (my issue unfortunately), then you can easily omit his ingredient as it calls for ground beef as well. This recipe is always a big hit when my dad makes it, and the recipe makes a good amount which is great for get-togethers or for freezing the left-overs.

Dad's Chili
* 1lb. Stew meat (venison chunks)
* 1lb. Ground beef
* 1 cup onion, diced
* 2 green peppers, diced
* 4 cloves garlic, minced (garlic salt or powder can be substituted)
* 1/4 cup chili powder
* 1 Tbsp. Cumin
* 16oz. canned diced tomatoes
* 1 6oz. can tomato paste
* 1 1/4 cup ketchup
* 2/3 cup brown sugar
* 1/3 cup Worcestershire sauce
* 1 Tbsp. dry mustard
* 4-5 cans of beans:
        Pinto, white, black, kidney, baked, etc.
* 1 tsp. salt

Brown meats in a pot with onion and peppers. Add remaining ingredients to pot, stirring to mix. Bring to a boil, stirring occasionally. Turn heat to low to simmer, let cook for at least one hour. This recipe can also be done in the slow cooker for added convenience.

 

I know it looks like a long list of ingredients, but this chili is definitely worth it. This year we will be spending Christmas in Texas and cooking a big pot of delicious chili makes me feel like I'm back in my parent's kitchen, watching my Dad cook his signature chili. I hope this recipe helps keep you warm and happy through the coming winter days. Grab a big steaming bowl and sit down in a comfortable spot, to relax and enjoy This Crazy Beautiful Life.