The Best “Good for the Soul” Chili Recipe
The Best “Good for the Soul” Chili Recipe
The Best “Good for the Soul” Chili Recipe
Is there any other food that can divide people like chili? If you are not sure, try this: put yourself in a group of people and mention that some put cinnamon in their chili then sit back and let the fireworks begin! I mean honestly, no one is hosting a chicken pot pie cooking contest. People have a definite opinion about what is good chili. Even if someone doesn’t think their chili recipe is the best, you can be sure that they could point to someone they know who “makes the best chili!”
For a lot of our friends Morgan, my husband, is said to make the best chili and I happen to agree. I grew up loving my mom’s chili which was loaded with bell peppers, onions, chunks of tomatoes, beans, and ground beef but then I met Morgan. His chili doesn’t have one single vegetable in it and is made with sausage. So, it suffices to say, this is not a healthy chili recipe. But it makes my soul so happy and I think it will do the same for you. It has become a true comfort food in our household. I’ve passed this recipe onto so many friends I thought I’d go ahead and share it with you guys, after all it is that time of year!
For anyone who has moved, making a house a home doesn’t come simply from moving into it. It’s all about getting comfortable in your new place—I hope that this chili can help you cozy up in your house this fall. Enjoy!
Morgan’s “Good for the Soul” Chili
Ingredients
1 pound “Hot” Breakfast Sausage
2 15 oz cans Hot Chili Beans (we like red beans but pinto works too)
1 6 oz can Tomato Paste
1 bottle/can beer of your choice
1 packet chili seasoning
See tips below for changes to the recipe and topping suggestions
Directions
In a large soup pot or dutch oven, over medium heat, brown your sausage breaking it up into small crumbles. Once the sausage is browned, mix in the chili seasoning packet. Then add the entire can of tomato paste and stir until completely mixed into the sausage. You may start to see some of the paste stick to the bottom of the pan but don’t worry, we are about to fix that!
Next, pour in the beer. Give the bottom of the pan a good scrape with your spoon, if you had some remnants sticking to it. Now dump in both cans of beans (without draining) and mix it all together. Turn the heat up a bit and bring to a boil. Once your chili starts to boil, turn the heat to low and let it simmer for 30 minutes.
Tips and serving suggestions:
This chili isn’t super spicy, but it does have some kick to it. If you like milder flavors, use mild or medium sausage and maybe opt for the mild chili beans (or a combination of mild and hot).
For the beer, I like a pilsner or light beer best, but I have used darker beer which turns out good too! Side note: I’ve been wanting to try a pumpkin beer; if you do it, let me know what you think!
This chili is a true American, meaty chili so we love to top it with shredded cheese, diced onion, sour cream, and Fritos (trust me on this). It is also good served with corn bread or honey beer bread!
That brings up another great chili debate; what do you like to serve with your chili? Do you serve it with noodles? With crackers? With corn chips? Personally, I like peanut butter sandwiches with my chili—which I’m pretty sure is a holdover from my childhood. Let us know what you like to eat with your chili in the comments below.