I can’t believe it has taken me this long to post my chili recipe on here! This is one of our favorite soup recipes and one that we have been tweaking for some time. There is a ski resort around us that Matt claims makes the best chili of all time. So we have tried our hardest to duplicate it going by taste. This has been our go to chili recipe for a couple of years now, so I hope you guys really enjoy it too! It is loaded with 5 kinds of beans, peppers, and seasonings! It does call for ground beef and Italian sausage, but they could be easily omitted if you are a vegetarian. Just throw some more beans in! Yum!
Speaking of ski resorts, we had a little family time last weekend with my whole family at a ski resort (Seven Springs) in the Laurel Highlands. It was the perfect little getaway to relax and hang out. Matt and I started it off by stopping at Frank Lloyd Wright’s Falling Water house, which I’ll be honest, I had never heard of until Matt suggested we go there. It is this house built into a waterfall and it is really spectacular to see in person! Then we stopped at an awesome winery for lunch (aka- a massive amount of cheese dip) and a glass of wine and then off to the ski resort we went! We had the cutest little cabin and ate more food than we thought humanly possible. Luckily, we hiked pretty much the whole time, so the massive food fest was just fine lol. It was basically hike, eat, hike, eat, hike eat. Which, if you haven’t figured yet, is definitely my idea of the perfect weekend!! My sister and I also got to practice our photography skills. We both got the same camera last year for Christmas, so we are still learning how to use all of the features haha. The boys loved stopping every 5 feet for a photo op …. not! But that didn’t stop us from doing it lol. I also made sure to do some yoga in the trees because you have to do tree pose when you are in the forest. I think it is required. That is available for your viewing pleasure on my Instagram account. Along with photos of when you are driving along and there is a random cow just hanging out on the side of the street ….
But anyways, what do you do when you come back from eating tons and tons of food? Make a GIANT pot of chili, of course! This recipe makes about 6 to 7 quarts of soup! That may sound like a lot, but trust me, you will be happy you have that much once you taste it! Pop half right in the freezer and you’ve got some dinners set for when you are in a pinch! I love this chili because it is super filling, it has 5 kinds of beans in it and 2 kinds of meat! It also has lots of peppers, both mild and spicy, so you can really adapt it to how spicy you like it. I think the secret ingredient is adding some pickled hot pepper rings! It really adds a kick and a delicious flavor to the chili that I think makes it extra delicious! Then, when it is all mixed together, I add some beef broth to thin it out a little, you can add as much or as little as you like. I normally add about 4 cups of broth to get it to the thickness we like. Don’t be alarmed when you see the ingredient list, most of it is seasonings that you already have in the pantry. And also beans lol. But I will admit, it is one of my larger ingredient lists ever. Still, it is totally worth itttttt!!!!!!
- 1 pound ground beef
- 1 pound spicy italian sausage
- 2 medium onions, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2-3 chili peppers, diced (I use a mix of jalapeños and hungarian or sub sweet peppers for a milder chili)
- 2 28 ounce cans diced tomatoes
- 1 can black beans
- 1 can great northern beans
- 1 can pinto beans
- 2 cans kidney beans (1 light, 1 dark)
- 2 cups corn kernels
- 1 6 ounce can tomato paste
- 1½ tablespoons hot sauce (or to taste)
- 10 pickled jalapeños, diced
- 2-4 cups beef broth (to reach desired thickness)
- 2 tablespoons paprika
- 2-4 tablespoons chili powder, depending on heat preference
- 2½ teaspoons sea salt
- 2 teaspoons ground cumin
- 1 teaspoon cracked black pepper
- 1 teaspoon thyme leaves
- 1 teaspoon oregano leaves
- In a large (8 qt) stock pot, brown ground beef and sausage (about 10 minutes)
- Add onions and cook 5 minutes.
- Add peppers and garlic and cook 5 minutes.
- Add 2 28 ounce cans diced tomatoes, hot sauce, paprika, chili powder, sea salt, cumin, black pepper, thyme leaves, and oregano leaves. Heat to a boil, reduce heat, cover, and simmer 15 minutes.
- Add remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 1 hour.