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The Only Chili Recipe You’ll Need in This Cold Weather

by Casey
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Winter is in full force…the Superbowl is approaching…time to have a full belly of chili! {Because chilly weather = chili weather, duh. Sorry, not punny.} Below, a delicious chili recipe for this cold weather —  with one of the main ingredients being wine.. so HELLO! Here, Casey2Cook shares her most-requested chili recipe for all to enjoy:


Chilly Weather Chili Recipe

1 1/2 lb. ground beef
8 oz. of hot Italian sausage
1 c. of diced green bell pepper
1 1/2 c. of diced sweet onion
2-28 oz. cans of diced tomato
1 1/2 c. of red wine, I used a Chianti
8 cloves of garlic, minced
1 c. of sliced scallion whites, reserve the greens to garnish
2 1/2 TBSP of chili powder
1 tsp. of cumin
1 TBSP of oregano
2 TBSP of packed dark brown sugar
1 can of cannellini beans, drained and rinsed
1 can of red kidney beans, drained and rinsed
2 TBSP of salt
1 TBSP of pepper


1. In a large Dutch oven pot, brown your ground beef and sausage meat removed from the casing. Once browned, drain the excess liquid and return to the stove.
2. Add all other ingredients into the pot, stir to combine. Bring to a boil, reduce to a simmer and cover.
3. Cook covered for an hour and a half, stirring after each half hour or so to prevent sticking.
4. Remove the lid and cook on a low simmer for another 30 minutes to thicken.

As usual, chili is best the next day! Make this a day ahead and reheat the next day. However this easy chili is delicious right out of the pot the first day {Trust me, I’ve had three bowls already this weekend.}

Now, what is chili without adding some fixings?!


Some chili toppings you might want to consider to add to the recipe:

Sour cream

Cheddar cheese

Oyster crackers

Scallion greens

Diced pickled jalapeño

Crushed pretzels

Raw onion


…the possibilities are endless!



Bonus: If you’ve made a huge pot and have a bit left over, make chili dogs! Perfect for the football games. Heat up the left over chili and put out bowls of toppings and make a chili dog bar! YUM.



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