My Dad’s Chili
The South doesn’t get very harsh winters, but even down here the cold is settling in. That means it’s chili season!
This recipe is mostly my dad’s. For my whole life, my dad’s chili has been one of my favorite things. On cold winter weekends, I’d ask him to make it after he picked my sister and me up from church. We’d watch TV with warm bowls of chili in our lap and fall asleep on the sofa after lunch. He played around with the recipe over the years, and I’d critique and compliment it like I knew what I was talking about.
Now this recipe is the first page in my recipe book: a creased print-out of an email my dad sent Joey in 2014 when he moved into his first college apartment. The recipe no longer needs to be referenced, because Joey has it memorized. Over the years, we’ve made a few tweaks, but it’s largely the same. It’s very special to me that a recipe created by my dad is one that my husband makes for me now.
I’ll probably keep that print forever, and the page behind it will be my version. A daddy-daughter collaboration!
Fun fact: a few years ago, this chili won me second place at an office chili cook-off. There were more than twenty entries, and I was more proud than I should have been. But really, it’s that good!
Every region and family has their own favorite chili, and this is mine: a thick consistency, a little sweet, heavy on the meat and beans.
This is an easy recipe that is great leftover. I’d like to recommend that you make at least one leftover session the Midwestern way: chili mac. I didn’t realize this was a Midwestern thing until I suggested it to a room full of Southerners in Atlanta. Absolute crickets. But I stand by it - cook some elbow macaroni to al dente and add them to your chili. Top with whatever your heart desires. It’s good, I promise!
My Dad’s Chili
INGREDIENTS
1 pound ground turkey/beef
1 pound spicy pork sausage
1 large onion, diced
3 Tablespoon chili powder
1 ½ Tablespoon onion powder
1 ½ Tablespoon garlic powder
1 teaspoon black pepper
¼ cup brown sugar
14 oz. can diced tomatoes, drained
15 oz. can black beans, drained
15 oz. can dark red kidney beans, drained
(2) 15 oz. cans chili beans (not drained)
DIRECTIONS:
In a large pot over medium heat, brown ground beef and sausage. Drain most of the fat and return the meat to the pot. Add the onion and cook until it begins to soften, about 5 minutes.
Add chili powder, onion powder, garlic powder, and brown sugar. Stir to coat and cook until fragrant, a minute or two.
Add canned goods, and let simmer for 10-15 minutes. Serve hot.
