Warm up with this savory Midwest chili

Nothing hits the spot quite like a warm bowl of chili. Whether it’s a football game day, a fall festival; or just a cozy night in with your loved ones, chili hits the spot. The warmth of the tomatoey broth combined with the beans and savory beef sliding down into your belly overflows you with the comfort of a delicious meal. Foods that trigger your senses make eating much more than just food put together to make a meal, it becomes an experience.

There is not anything more enjoyable than knowing the food you have made triggers an experience for those you are serving. In my family, food and meals become just that– an experience. As I talked about in my last post, meals are a focal point at our house. One way to guarantee a great food experience is to stop by on chili night. We have a family recipe that is hands-down the best chili in the Midwest. That’s right, the entire Midwest! It’s that good. The recipe itself is quite simple; the only downside is waiting for it to cook. The smells that overtake your home and consume your senses are enough to drive you absoutely insane. It may seem as if I’m being dramatic, but trust me, I tell you nothing but the truth! Growing up and having my mom make this chili for us was always a massive test of my patience. She would start it in the crockpot in the morning and then let it simmer all day long. The longer it simmered, and the more intense the delicious smells increased, the more my patience was worn thin. This chili is one of the very few things I allow to continuously test my patience; it’s that delicious.

Now if I still have your attention, please do me a favor and wipe the drool from your keyboard, shush the grumbling in your stomach, and let’s get cooking!

Before you go. . .

Does your family have a signature recipe that is a guaranteed crowd pleaser? Tell me about it in the comment box below.


What you’ll need

2 lbs. ground beef

Two 8-oz. cans of tomato sauce

2 tbsp. chili powder

1 tsp. cumin

1 tsp. salt

1/4 tsp. cayenne pepper

One 15-oz. can pinto beans drained and rinsed

One15-oz. can kidney beans drained and rinsed


In a large pot or slow cooker, add in ground beef, chili powder, cumin, salt, cayenne pepper, beans and both cans of tomato sauce. Stir together well and then reduce down to simmer on low heat. Simmer for one hour, stirring occasionally. If the mixture becomes too dry, add in 1/2 cup of water as needed.

Be sure to have shredded cheese, chopped onions, tortilla chips, or any other toppings you prefer!

Tips & tricks

Not sure what to serve with your chili? I highly recommend corn bread or cinnamon rolls! Both make a great sweet contrast to the savory chili.


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