Over the years I have found a way to sneak unexpected ingredients into almost everything from devilled eggs to meatballs to cookies. This time I’m doing it with chili. It’s been pretty consistently cold here in Houston this winter, so my guys have been asking for more soups & stews and of course this thick and hearty winter loaded chili has been the most requested.
I wanted to do something different though because I started to notice that my chili was tasting a little “flat”. I think it’s because I’ve been making more dishes using flavor powerhouses like ginger, miso, shio koji, fish sauce, and even anchovies. So I decided I need to add an unexpected ingredient to chili for more depth of flavor.
The only question was what to add? Those umami flavor powerhouses I’d been using in some other dishes don’t quite fit with chili.
I love food. My family loves food. All kinds – yes, even all the vegetables. The only things we don’t love are most creamy dressings (specifically ranch based) and my youngest thinks he doesn’t like avocados (but loves guacamole, avocado egg rolls, & homemade sushi rolls) or anything remotely close to mayo (though he can’t even detect it on his hoagies & loves my homemade remoulade sauce). DH thinks he doesn’t like anything fishy except actual fish, not realizing I put fish sauce and/or tinned fish in a LOT of dishes.
Anyway I was still at a loss about what I could do to revive this chili. It needs a makeover, a 1-2 punch, a little something something!
A couple of days ago, I made some mayo & mustard and decided to try a hit of mustard in the chili. When I make mustard, it is almost a spicy brown as opposed to the ultra creamy super yellow supermarket varieties. Take a look at how I make it. The chili recipe follows below.
In addition to that, I added in some Worcestershire sauce and some mirepoix I’d previously frozen to use in bolognaise (my new fave) & sneaky veggie meatballs.
WOW! The combination of the mustard & Worcestershire sauce did the trick! It was delicious and no one – not even my super picky Mama – could figure out what that extra little “something” was.
This little experiment was a win and the recipe is a keeper. This is very different from my hearty healthy 30 minute chili, just as good but this is definitely for meat lovers! Here’s the full recipe for you to try & enjoy!
Thick & Hearty Winter Loaded Chili
A thick and hearty chili packed with protein and flavor. I would almost call this a meat lovers chili! A few unexpected ingredients turn the flavor up a notch!
Ingredients
- 1 lb ground meat (I use beef or turkey, you can use pork, lamb or any combination)
- 1 pkg beef sausage (I use beef or turkey)
- 2 generous handfuls of red beans
- 1 14oz can of tomatoes
- 1 onion, roughly chopped (you want chunks not dices)
- 1/2 green bell pepper, chopped
- 1 clove garlic, minced
- 1 jalapeño, chopped
- 1/4 cup of mirepoix (mixture of finely chopped carrot, celery, onion)
- spices to taste – salt, pepper, chili powder, cumin, paprika, cayenne pepper, garlic powder
- 1 T spicy mustard
- 1T Worcestershire sauce
Instructions
- Cook the beans according to standard directions - rinse & sort beans then add to a medium saucepot & cover with water. Bring it to a boil, then lower heat to medium low & cook until beans are tender. Season as desired. (This is the longest part of the cook.)
- Cut the sausage into about 1/4-1/2" pieces.
- Coat the bottom of a large heavy pot in olive or avocado oil. Lightly brown the sausage, adding water as need to keep from getting too browned. Move the sausage over to a plate or bowl for later.
- Add more oil to the same pot if needed. Sauté the onions and garlic until slightly translucent, about 2 min.
- Add the ground meat and brown it, breaking it up into small-medium chunks. Season the meat as it is cooking.
- Once the ground meat is cooked through, give it a taste test and adjust the seasonings as needed.
- Add the mirepoix, stir to combine & cook down for about 5 minutes.
- Add the cooked beans and sausage, stir to combine.
- Stir in the tomatoes with their juices and enough hot water or broth to cover everything.
- Pop the top on the pot, and simmer on low for 15-20 minutes, long enough to let the flavors all come together.
- Give it a taste. Adjust seasonings. Taste again. Repeat as needed (this is probably why I don't eat when I'm done cooking. All the tasting adds up to a full meal!)
- Turn off the heat. Add a tablespoon of spicy mustard and Worcestershire sauce, stirring until the mustard is fully incorporated.
- Let the chili sit for about 5 minutes before serving hot with rice.
Don't forget to offer toppings. We love sliced avocados & thinly sliced onion (pickled or plain) on our chili. Delicious!
Notes
I've done a few tests, and I don't find that soaking beans does anything more than speed cooking by maybe 10-15 minutes. I rarely do that anymore.
You could cook the beans ahead of time or use leftover beans. Use canned beans in a pinch.
Try making mirepoix in a large batch. Separate into manageable sizes & store in the freezer. Do the same with different "cuts" (chopped, diced, minced, pureed) of veggies you use often to cut down on prep time.
The type of meat you use will determine how long this chili takes to fully cook. Some have to be cooked longer than others but be careful not to overcook it. Let your eyes & taste buds be your guide.
Don't forget to season in stages & taste test as you go along. Salt should be the least of the seasonings and is easier to adjust at the end of cooking because it can be hard to gauge when food is piping hot. For a large pot like this, I always start with 1T and adjust as needed.
Don't forget the toppings? I like to make a topping bar & let people pick & choose anything from cheese to sauerkraut and everything in between!
Enjoy! And don’t forget to share with your friends & family… sharing is caring đź’•
