Thick Hearty Bar Chili
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Thick Hearty Bar Chili at home. Because if chili and grilled cheese is on the menu at a local joint it will always be my order.
While I love our recipe for chili that has been our go-to since we got married and is made with sausage there is something about a thick hearty chili and grilled cheese like you get at your local bar. It to me is just a whole different dish. Part of it is obviously the atmosphere but after perfecting this chili to my liking it serves the purpose I was aiming for.
This is a crowd-pleaser and you can totally adjust the heat for those you’re cooking for! Also, the amount of water you add can make it thicker or thinner. The longer you simmer this the better the flavor gets in this chili, so you can totally let this simmer on the stove if you’re home or pop it in the crockpot and when you get home supper is ready!
Thick Hearty Bar Chili
There are literally thousands of ways to make chili. Don’t even get me started on the noodles in chili debate, it seems more contested than a presidential election. Then there is beans versus no beans, the type of meat used and should it be more of a soup consistency or could you eat it with a fork!
I’ve determined if I ever run for president my platform will be 2 fold:
Seven belt loops on every pair of jeans!
To Each His Own When Chili Where Chili Is Concerned
So we are a 2 chili family – here is my sausage chili which also has noodles!
Thick Hearty Bar Chili
Ingredients
- 2 pounds of ground beef
- 1 large onion diced
- 2 teaspoons garlic powder
- 3 Tablespoons chili powder
- 3/4 teaspoon cayenne pepper
- 1 1/2 teaspoons cumin
- 1 Tablespoon dried oregano
- 1 small can of chopped green chilis
- 1 28 ounce can of petite diced tomatoes
- 1 6 ounce can of tomato paste
- 2 cans kidney beans
- 1 can pinto beans drained
- 3-4 cups water
Instructions
- Brown ground beef and onion, drain fat
- Add meat mixture and all remaining ingredients to slow cooker or dutch oven
Slow Cooker
- Set slow cooker to low for 6-8 hours
Dutch Oven / Stove Top
- Set burner to low and allow to simmer for at least 4 hours, stirring often to keep from burning
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
How many servings does this make?
Love this chilli!!!!!
Did you leave out salt on purpose?
I think with chili salt and pepper are really up to tastes, I normally don’t cook this chili with salt so I didn’t add it to the ingredients.
This is the best recipe for chili I have made. I did add more cumin as we like that. No beans in Texas. Lol!
I added about 1/2 tablespoon of brown sugar. The tomatoes were a little to acidic. I will be saving and using this recipe again.
Thank you