Throughout the year our offices have multiple potluck lunches and as soon as the Fall season hits, so do the soup & chili recipes! Below is a chili recipe shared by our Chesmarian Seth Tobey. It was even voted as the best chili at our Corporate office in 2017!
- 1 lb venison pan sausage, browned (or ground beef)
- 1 lb bacon, diced
- 2 white onion, diced
- 2 cans chili beans, seasoned
- 1 can Rotel tomatoes
- 1 can tomato paste
- 2 cans fire-roasted diced tomatoes
- Chili powder
- Salt & Pepper
- Dr. Pepper
On medium heat, cook ground meat until browned, season with salt and pepper, drain and set aside. In large pot, cook bacon until browned. Remove bacon and set aside. In bacon grease, cook diced onion until translucent. Season onion with salt. When onion is cooked, look around in the kitchen for something to deglaze the pan. Find a can of Dr. Pepper in your cabinet and pour about a ¼ can in the bottom of the pan. Add bacon, meat, tomatoes, Rotel, and beans, bring up to simmer. Turn down to low. Add 3 tablespoons chili powder and 1 tablespoon cumin. Stir.
Stir every 10 to 15 minutes. Get busy, come back 30 minutes later and find chili boiling furiously because ‘someone’ unplugged it, and then turned it back on medium-high. Panic. Taste. Relax.
Add additional chili powder, cumin, and salt and pepper, to taste. I think I added another 2 tablespoons chili powder and 1 tablespoon cumin. Allow to simmer for 2 hours. Just before judging, add 3 packets of tur-binado sugar (Sugar in the Raw).
Submitted by Seth Tobey!