Fall brings football, tailgate parties, bonfires and a steaming pot of chili. In many parts of the country, chili is a tailgate essential — a versatile dish that can be adapted to suit almost any taste.
There are as many chili recipes as there are cooks, and often more recipes than cooks. The core elements are usually meat, tomatoes and seasoning, but the variations are endless. With a few added ingredients you can create a chili that will tempt your family and friends.
I prefer chili with beans, hominy and corn. My husband likes his without beans. My son wants it fiery hot, while my daughter prefers it mild. This smoky hot chili recipe was developed to please all of us while staying simple to prepare.
Smoky Hot Chili Recipe
Ingredients
- 2 lb roast (chuck, round, pork or venison work well)
- 32 oz can tomatoes
- 16 oz enchilada sauce
- 1 tbsp cinnamon
- 1 tbsp oregano
- 1 tbsp black pepper
- 1 tbsp chili powder
- 1 cup frozen mixed vegetables
- ¼ cup chopped banana peppers
Recipe Directions:
- Cut the roast into 1-inch cubes.
- Place the meat in a medium-size crock pot.
- Add the canned tomatoes, enchilada sauce and spices; stir to combine.
- Cook on low for about 6 hours, until the meat is tender.
- Stir in the frozen mixed vegetables and chopped banana peppers, then cook an additional 30 minutes.
Make it a meal:
Serve the chili in bowls with your favorite toppings. We like sour cream and shredded cheddar. Cornbread muffins or warm buttered biscuits are great on the side. Keep hot sauce available for anyone who wants an extra kick.
Approximate Nutritional Value:
Servings per recipe: 12. Per serving (approximate): Calories 336; Fat 19 g; Cholesterol 92 mg; Sodium 472 mg; Total carbs 11 g; Protein 30 g.
Variations:
You can substitute any roast — venison, pork, chuck or round. If using ground meat, brown it first; it will only need to simmer long enough for the flavors to meld and the contents to heat through. Add beans for a thicker, heartier texture.
If you prefer, serve the chili over rice or spaghetti for a comforting meal. For tailgate events, individual cups or bowls make serving and walking around easier.
A fun portable option is to pour a small amount of chili into an opened individual bag of corn chips, add shredded cheese and eat like a walking taco. Let the chili cool a bit before pouring so the bag doesn’t get too hot.
Leftover chili keeps in the refrigerator for up to a week and freezes well. Reheated leftovers make great taco fillings, nacho toppings or a base mixed into ground beef for sloppy joes.
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