We’re having chili tonight because 1) we take our football seriously around here and 2) it’s my husbands’ love language. I call it Rocky Top chili because we live in Volunteer Country and who doesn’t love to to hear Rocky Top play 20 twenty times on a continuous loop?! I rest my case. There are a few hard and fast rules for this chili and one of them involves playing/singing/clogging to Rocky Top while you stir. All three gets you extra points. If I ever become famous, it’ll be because of this chili. This is my best chili recipe ever. Except that I make it different everytime, depending on whether there’s any smoked meat to throw in or not. People may love you for your money or good looks—-they love me for chili. And I’m okay with that. Amen.
Ingredients:
2-2 1/2 pounds ground sirloin
1/2 pound pork sausage
1 large onion
5 cloves garlic, chopped fine
1/2 t. cayenne pepper
3 T. cumin
3 T. chili powder
1 T. hot mexican chili powder
1 28 oz can San Marzano tomatoes
2 – 14 oz cans diced tomatoes
3-4 cans 15 oz cans of various beans ( I use black, pinto, chili, cannelini) all in their sauces, no draining
1/2 jar chili sauce (12 oz jar)
2 T. Country Bob’s steak sauce
2 T. worcestershire sauce
3 T. honey or a 1/3 cup brown sugar
1 T. balsamic vinegar
1 12 oz beer or chicken stock
salt and pepper to taste
I was gonna go all Pioneer Woman on you and blog every step of this chili recipe.
And though I love her like a sister (though we’ve never met—and did you know she now has a show on the food network?!), I honestly don’t have the patience to upload/edit every step of this 8 billion ingredient recipe.
Don’t be scared by the list. I’m laid back with my chili. I throw in what I have and if I don’t have it on hand, I find a willing and able substitute.
That being said, you’re gonna email me and ask me about Country Bob’s steak sauce. If you’re lucky enough to live in a city where you can get it, you make us all green with envy.
I bought mine whilst in Minnesota this summer and then blogged the event on Facebook thanking Issues for introducing me to it. That’s how good it is.
But if you don’t have Country Bob’s, use something else or just omit that step.
Here’s what you must not, under any circ*mstances, monkey around with—-
I like to call these “tomatoes that will change your life.” At any given time, I have 10 cans of these on hand. I never want to be caught unawares. It’s all very apocalyptic sounding but trust me on this one.
I put them in EVERY soup, EVERY sauce, EVERY tomato-requiring dish. They are pricey, I’ll give you that. So if you need more than one can of tomatoes, only use one of these.
But don’t scimp here.
What to do:
Brown the meats
Remove the meats and add a few swirls of olive oil and the onions and garlic
Saute those til translucent, add back the meat and add the rest of the ingredients
Simmer it as long as you have. I usually cook mine a couple hours in the am and then turn it back on the afternoon.
You will need to re-season!!!! If you taste it in the afternoon and it needs more salt, add salt. More heat, add Sriracha, more sweet, add honey, more umpffff, add chili powder and cumin.
If you don’t know what it needs, add a little salt and a strip or two of bacon. That always set the world aright. Don’t be scared. I always add more stuff and usually multiple things. That’s why they call me the chili queen. I’m not scared. I throw things in until it brings a tear to the eye.
Serve with fritos and sour cream and salsa and green onions and cheddar cheese.
Or better yet, serve with my Holy Guacamole!
It’s so easy to make and so tasty. Don’t be scared.
Here’s all you need:
2 avocados
2 cloves garlic, minced
2 T. chopped onion
Juice of one lime and one orange (I use orange if I have it but it’s not required. Lime is required)
1 fresh jalapeno or a few pickled jalapeños as desired for heat, chopped fine
Salt and pepper to taste
And then dance a little Rocky Top jig!
Rocky Top Chili Recipe aka {Best Chili Recipe Ever}
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Ingredients
2-2 1/2poundsground sirloin
1/2poundpork sausage
1large onion
5clovesgarlicchopped fine
1/2t.cayenne pepper
3T.cumin
3T.chili powder
1T.hot mexican chili powder
1 28ozcan San Marzano tomatoes
2 - 14ozcans diced tomatoes
3-4cans 15 oz cans of various beansI use black, pinto, chili, cannelini all in their sauces)
1/2jar chili sauce12 oz jar
2T.Country Bob's steak sauce
2T.worcestershire sauce
3T.honey or a 1/3 cup brown sugar
1T.balsamic vinegar
1 12ozbeer or chicken stock
salt and pepper to taste
Instructions
Brown the meats
Remove the meats and add a few swirls of olive oil and the onions and garlic
Saute those til translucent, add back the meat and add the rest of the ingredients
Simmer it as long as you have. I usually cook mine a couple hours in the am and then turn it back on the afternoon.
You will need to re-season!!!!
If you taste it in the afternoon and it needs more salt, add salt.
More heat? Add Sriracha, more sweet, add honey, more umpffff, add chili powder and cumin.
If you don't know what it needs, add a little salt and a strip or two of bacon. That always set the world aright.
Don't be scared. I always add more stuff and usually multiple things.
Serve with fritos and sour cream and salsa and green onions and cheddar cheese.
Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.
If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.
A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long. For maximum flavor, reduce the coffee along with a blend of tomato paste, aromatic veggies and spices like we do in our Spicy Vegetarian Chili.
Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.
Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.
Although the internet abounds with recipes for quick-cooking chilis that take as little as 20 minutes (via MyRecipes), this stewed dish truly benefits from a longer cook time that will gently coax all the flavors out of the meat, legumes, vegetables, and spices in the recipe.
Tomato paste may come in a small can (or tube), but it packs a powerful punch and is an essential flavor building block for dishes like chili and beef stew.
Making homemade chili is quite simple. You'll first need to cook the onions and garlic. Then you'll add your beef and cook it through. You'll finally add the peppers and seasonings, stirring it together to get that beautiful flavor together.
Cocoa powder has earthy undertones that play well with the spices found in chili. You don't need a lot of it either. If you're making a big pot, 1 to 2 tablespoons will be all you need. Add it with your liquid ingredients and simmer for as long as you can to maximize flavor.
A smaller amount of red wine imparts richness, depth, and body to beefy chili (like a larger amount does to boeuf bourguignon), and a shot or two of liquor like bourbon—even vodka or tequila—toward the end lifts the other flavors without obviously announcing its own presence.
Not sure which broth to use? Luckily, there isn't a right or wrong answer. Beef broth adds a hearty, robust flavor, while chicken broth brings a lighter, more delicate taste. Veggie broth or organic mushroom broth is a great option for those who prefer a plant-based chili.
Butter smooths out the bitterness and adds its unique richness, making you take another bite without quite knowing why. A dash of sugar and vinegar gives a sweet-sour flavor that also makes the sauce rounder and more satisfying.
Although canned chili will already have some seasonings, fresh herbs and spices will add bolder flavor. You can upgrade your chili using ingredients you likely already have on your spice rack, such as chili powder, ground cumin, onion powder, garlic powder, smoked paprika, and cayenne pepper.
With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.
Add chili powder, cocoa, and tomato paste; cook until fragrant, about 2 minutes more. Add tomatoes, broth, and cooked beef. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until thickened slightly, 25 to 30 minutes. Season with salt and pepper; serve with sour cream and chives.
Although the internet abounds with recipes for quick-cooking chilis that take as little as 20 minutes (via MyRecipes), this stewed dish truly benefits from a longer cook time that will gently coax all the flavors out of the meat, legumes, vegetables, and spices in the recipe.
Introduction: My name is Trent Wehner, I am a talented, brainy, zealous, light, funny, gleaming, attractive person who loves writing and wants to share my knowledge and understanding with you.
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I like to call these “tomatoes that will change your life.” At any given time, I have 10 cans of these on hand. I never want to be caught unawares. It’s all very apocalyptic sounding but trust me on this one.
