Soup season is here and nothing welcomes fall quite like a steamy bowl of chili. When we got home from sunny Florida two weekends ago, we were greeted with rainy and cloudy Ohio weather. It was a little depressing to say the least. So, in an effort to help lift our spirits, I made a big pot of this sweet and spicy chili and a pan of jalapeno cornbread. I developed this recipe last fall for a chili cook-off at the PT clinic where I was a student during that quarter. I researched some recipes online and added my own little twists. The end result is a chili that is a little sweet from the brown sugar and corn, but also moderately spicy from the chili powder, cumin, and green chiles in the diced tomatoes.
I’ve learned the most important thing to do when making chili is to allow ample time for it to simmer. This process really activates the spices and allows the flavors to meld together. I usually make the soup in a dutch oven over the stove, but you could also put the soup in a crockpot on low while you are at work for the day. It doesn’t get much easier than that!
Now, I am sure there are some chili-purists out there that don’t think chili should have corn or be slightly sweet. However, I am a believer that you should tailor recipes to fit your tastes and this soup reflects that philosophy. 🙂
Sweet and Spicy Chili
Yield: 12 servings
- 1 lb lean ground Beef or Turkey
- 1 Yellow Onion, chopped
- 3 cloves of fresh garlic, minced
- 1-29oz can Tomato Sauce
- 1-15 oz can diced tomatoes with Green Chiles
- 1-15oz oz can Diced Tomatoes with Onions
- 1-15oz can Whole Kernel Corn, drained
- 1-15 oz can Light Red Kidney Beans, drained and rinsed
- 1-15oz can Pinto beans, drained and rinsed
- 2 ¼ cups Water
- 2 tsp Kosher Salt
- 1 ½ tsp Black Pepper
- 5 Tbsp Brown Sugar
- ¼ cup White Sugar
- 3 Tbsp Chili Powder
- 1 Tbsp Cumin
- 2 Bay Leaves
In a large pot (I used a Dutch Oven), brown ground beef or turkey. Drain. Place meat in a dish and set aside. Add a small amount of olive oil to the same pan. Sauté onions until tender, add the garlic and sauté a few minutes longer. Add the meat, tomato sauce, diced tomatoes, beans, corn, water and the rest of the seasonings. Bring to a boil. Turn heat down to low so it can a simmer. Simmer for 3 hours, stirring about every 20 minutes. Remove the bay leaves and serve. Sprinkle with cheddar cheese, if desired.
Source: Lolly’s Sweet Treats 🙂