Stay Warm with All-American Beef Chili This Fall
by Jenna Weber on Oct 25, 2012
This is your traditional all-American beef chili.
The chili you make during football season, the chili you make on the first day it snows and the chili you make, freeze, then pull out for dinner on a rainy day. This is it.
As a kid, I grew up eating my moms Midwestern-style turkey chili over elbow noodles. The chili had a touch of sweetness in it and almost resembled a thick ragu sauce. To this day, my moms turkey chili holds a special spot in my heart.
About three years ago, I met my Texan boyfriend who also grew up eating chili ---- only his was extra thick and spicy with lots of ground beef and beans.
I like to think that this recipe combines the two. Like my moms recipe, this chili has a touch of sweetness to round out the flavor of the tomatoes. And like my boyfriends Texas-style chili, this contains a heavy hand of beef and beans.
The ingredient that pulls it all together? Coffee. It rounds out the flavor and adds a little depth to the bowl.
I think youre going to love this chili. It freezes wonderfully and tastes even better the second or third day, after the flavors have time to meld together a bit.
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.