I’m not sure if there’s anything as yummy as a bowl of warm chili on a cool autumn day. For some reason, it just feels right. Plus, chili is the perfect addition to football season! With all of that being said, I wanted to share my chili recipe and topping charcuterie platter on my blog.
I do want to warn everyone: this recipe is for a huge pot of chili for entertaining. If you want a smaller amount, just cut the recipe in half. Enjoy!
Ingredients for Chili
- 2 lbs ground beef
- 2 white onions, diced
- 2 bell peppers, diced (I use one red and one green)
- 8 cloves of garlic, minced
- 2-15.5 oz cans of red kidney beans, drained and rinsed
- 2 c. beef broth
- 2-28 oz cans of diced tomatoes
- 2-28 oz cans of crushed tomatoes
- 3 tbs sugar
- 2 tbs cumin
- 4 tbs chili powder
- 1 tbs garlic powder
- 1/2 tbs black pepper
- 1 tbs kosher salt
- 1/2 tsp red pepper flakes
Directions
Sauté the ground beef, peppers, and onions together until the peppers and onions are tender and the meat is cooked through. Add the minced garlic and cook for an additional 2-3 minutes.
Add the kidney beans, beef broth, and tomatoes and stir. Add the spices. Simmer on medium for about an hour, and then enjoy!
Ingredients for the Topping Charcuterie Board
I always love making a charcuterie board for guests. I think they are super beautiful, and really offer a lot of options to everyone. This is just what I add to the topping board. You can add whatever you’d like!
- Cheddar cheese
- Tortilla chips/strips
- Corn bread
- Avocado
- Radish
- Diced onion
- Cilantro
- Lime wedges
- Sour cream
- Sliced green onions
- Jalapeño slices
- Fritos chips
