Everything Fall Chili

Let’s take a moment and imagine a steaming, cheese melting, full pot of happiness ….and bacon. Lots of Bacon. Oh wait…. That’s this Chili! It appears you’ve been in the kitchen all day carefully selecting ingrediants, chopping, measuring, stirring, and pouring things in with a touch of a mad scientist in the way you eyeball then pour. Wrong. The beauty of this Everything Fall Chili is in the fact, there is no perfect amount.

Of anything.

It all just blends together in a fabulous, filling bowl of happiness. We’re not baking here, let’s face it, we’re just trying to get dinner on the table with whatever is in the fridge.

The fact that this one tastes like it has been carefully crafted and filled with hours of love and a dash of Fall is just a bonus.

Many of these ingredients are most likely already in your kitchen. Chili is always my go to when I can’t find anything else at the end of the day, and this one always comes out as one of my favorites. Perfect for the cooler weather we have coming in too!

Let’s go ahead and get started by cooking up some bacon! (Oven method is my all time favorite!I prefer even burning the edges of the bacon a touch – it adds a smokey flavor) Break them into large pieces.

Then for the chopping of veggies. Try using some different veggies! I have found some surprisingly tasty ones for chili through this method. Carrots anyone? This is where you can really bring in the Fall elements. Use a 1/2 Cup of chopped up Butternut squash, Spaghetti Squash, Kale, Pumpkin or Zucchini. Or a mix!

One of my favorites so far has been one with 1/2 cup chopped Butternut Squash (put in to soften with the Carrots, Garlic and Onions.) and 1/2 Cup of Pumpkin Puree Thrown in when I mix in the Tomato sauce and Beans.

Heat the Tablespoon of Olive oil on high until veggies sizzle when in contact. Throw in Garlic, Onions, Peppers, Fall Veggies! and Carrots. Sizzle and stir these tasty super foods until they are tender and a bit caramelized. (5-10 Min)

Throw in hamburger and brown, then strain and throw back into the pot. Pour in beer.  (Not totally necessary but it makes a lovely base for the chili and complex flavor. If you don’t have any I have used white wine in the past and it was tasty or you can also just add in some extra tomatoes or sauce.) Then reduce and simmer for another 5-10 min until it is cooked down about half way and the alcohol is cooked off leaving a delicious base.

Add in Spices! I keep a little spare bottle of this around just like the Fajita mix! So easy and tasty.

For Chili Spice Mix:

2 teaspoons Cumin

2 teaspoons Oregano

3 teaspoons Brown Sugar (Just a spoonful of sugar is the key to everything!)

1 teaspoon Salt (Or add more if your feeling salty!)

3 teasppons Chili Powder

2 teaspoons Paprika

(If your feeling spicy add in a dash of Cayenne Pepper!)

Now dump in the rest of your kitchen haha. Or in my case I used a can of kidney beans, a can of black beans, a can of diced tomatoes ( I also love throwing in some fresh diced tomatoes if I have them!) and a can of Tomato Sauce. (Also great spot to add in some Pumpkin puree!) Then the Bacon! Simmer until everyone is ready to eat! Letting it simmer for a bit does allow for all the flavors to become close friends and create magical tasting Chili.

I vote serving this Chili topped with sour cream, green onions, cheese, and a side of the Beer you used in the base!

Yummm