Its finally Fall! My favorite season of the year. Time to throw on a hoodie, turn on some football and fire up some great hearty food! Nothing goes hand in hand with football like a great chili, and what better to pair that with than a delicious corn bread. That’s right kids, were making chili this week.

This is a recipe I have been tweaking and working on for a while now and is my take on a traditional classic chili. Sorry, no turkey or chocolate in this recipe. I have taken some cooking methods I have learned in past restaurants and applied them to this recipe to greatly improve it from when I first started it. Here’s what we will need for this recipe:

Chili                                      Yields: 1 Gal

• 2 Red Bell peppers
• 2 Green Bell Peppers
• 2 Orange Bell Peppers
• 2 Yellow Onions
• 2# Ground Beef
• 2# Italian Sausage
• 90 oz Tomato Sauce
• 16 oz Chili Beans
• 2 Tomatoes Diced
• 25g Chili Powder
• 10g Cumin
• 10g Pimenton
• Salt & Pepper TT

To start you will want to small dice the onion and peppers. In a large pot heat around 3 tablespoons of oil and add the onions. Cook on med-high heat until onions start to caramelize. Next add your peppers and continue to cook down on medium heat. You’ll want to cook these down for a while, this is going to become your main base and source of flavor for your chili. After the peppers and onions are cooked down add 15g chili powder, 10g cumin, and 10g pimenton. This will make a paste with the peppers, cook down for 5 more minutes then remove from the pot and set aside.

Next add your ground beef and Italian sausage to the pot and stir frequently to break up the large pieces. When the meat is completely cooked through strain all the fat out of the pot ( No one likes greasy Chili). Return the pot to heat and combine your pepper mix, tomato sauce, chili beans, diced tomato, and 10g chili powder. Let cook on low heat for 2-3 hours. Season with salt and pepper to taste. 

Finally top with cheese and sour cream if you like and enjoy a hot bowl of chili! To maximize your chili eating experience why not add a side or corn bread!?

Corn Bread                                      Yields: 9×9 pan

• 370 g AP Flour
• 203 g Cornmeal
• 144 g Granulated Sugar
• 75 g Brown Sugar
• 6 g Salt
• 30 g Baking Powder
• 293 g Whole Milk
• 87 g Honey Vanilla Greek Yogurt
• 226 g Oil- vegetable, corn, canola or grape seed
• 2 each Egg

Sift all the dry ingredients together into a large bowl. In separate container combine all wet ingredients. Make a well in the dry ingredients and pour in wet mixture. Stir together until just combined. Make sure to not over mix! Pour into a greased 9×9 pan. Bake at 375 for 25-30 minutes until tester comes out clean.

***If you can’t find honey vanilla Greek yogurt either honey or vanilla will work just as well or you can just go with a normal honey or vanilla yogurt instead of the Greek kind.***

***The oil used doesn’t matter as long as it is a light oil with a very subtle flavor. I am sure you could substitute melted coconut oil if desired as well. ***

As always if you have any questions about the recipes please feel free to comment and ask! We would love to help, hope you guys enjoy this weeks recipes, we look forward to to the next one!