Find more satisfying and comforting recipes in our collection of Winter Warmers! As autumn hits and brings along rain and cold, I start to crave meals that will warm me up and restore the good vibes. Days like that are when you will find me reaching for a bowl of this Texas-style chili to cozy up with. I’m a huge fan of chili recipes and they always go down well at our dinner table. While we will often have a traditional chili, I also like to change things up with something more exotic like a Chili Verde.
A Texas-style chili like the one featured here is also a favourite, especially in the colder seasons. I’ve named this recipe ‘Texas-style’ because it is inspired by Texas but not an authentic recipe. True Texas chili does not have beans, which I’ve added to this recipe for additional fibre. I’ve also come across some who insist Texas chili should not have tomatoes, although if this is a rule it is less strictly applied. As often happens at the end a summer season full of barbecues and naughty holiday food, I try to bring us back to wholesome food. Fortunately this chili recipe is quite good for you!
Ingredients
I’ve used a pound of extra-lean ground beef and half a pound of lean pork loin to trim off the fat. It is also full of nutritious fibre that comes from beans. There are a few things I’ve included that make this chili extra flavourful and delicious-chipotle paste and dark chocolate. They bring an absolutely gorgeous smokiness to the dish that would make you feel like you are eating it around a campfire! Decisions about what to put in this recipe really came from what ingredients I had at home. I urge you to do the same! All that matters is that it’s an easy one pot dinner so feel free to use any meat you like and any bean combination. Also, adjust the spice to your taste. We like it HOT!
Serving suggestions
There are lots of right ways to serve chili, including all by itself in a bowl. Top with some sour cream and chopped green onions for a fresh hit. But I like to serve it with some sort of starch to make it go even further. Lot’s of options here, including rice, roasted potatoes, cornbread or a hearty chunk of sourdough.
STORAGE AND LEFTOVERS
Tough to find anything better than chili for leftovers. I’m actually a believer that chili is best served the next day so flavours have more time to meld together. It’ll keep in a fridge for 4-5 days in an airtight container. If frozen, it will keep for 2-3 months. The best way to warm it up is in a saucepan over medium-high heat, stirring it regularily so that it heats evenly. If it’s looking a bit too thick, just add a splash of water and let it come to a boil.
More comfort food recipes:
Chile Verde Russian Sweet and Sour Beef Stew Solyanka One Pot Italian Rosemary Chicken and White Bean Stew Slow Cooker Italian Beef Stew Creamy White Chicken Chili
