I love chili, especially this time of year. Chili is the perfect wintertime food, because it is warm and filling and spicy. Plus there are so many recipes and variations I rarely make it the same way twice. Sometimes I make Cincinnati Chili, sometimes I make Texas Chili, sometimes I make White Chicken Chili, and sometimes I make it vegetarian. The possibilities are endless. To help celebrate Chili season and its variations the Chili Appreciation Society International and Bruce Foods sent me some Mexene Chili Powder and Louisiana Hot Sauce to review.
Mexene Chili Powder features only the highest quality chili peppers blended with cumin, oregano, and garlic. It is completely different from the chili powder you can buy at a grocery store for .99! As soon as I opened the Chili Powder I could tell by the smell that it was fresh and aromatic. I was not surprised to learn that it is has been used in the past eight winning recipes from the World Championship Chili Cookoff in Terlingua, Texas. High quality ingredients like this make a big difference in the final taste of a recipe.
The Louisiana Hot Sauce was great too. It is the original cayenne pepper sauce of Louisiana, and has an 80-year reputation for quality and perfection. I don’t usually put hot sauce in my chili, but I like to use it to spice up many other dishes. This weekend I put some in the Crab Newburg, and it added a nice little kick to this traditional rich and creamy recipe. The next time I make chili I am going to find a recipe that uses the hot sauce to try something new.
This giveaway is all about chili, so I wanted to include one of my favorite chili recipes. It is made with a lot of the same spices as Cincinnati Chili, but I use pork sausage instead of ground beef. Plus the cooking technique is different, because in true Cincinnati chili the meat is boiled, not browned, and I prefer to brown the meat. Sometimes I serve this over spaghetti, but this time I used tortilla chips instead.
Pork Sausage Chili
Ingredients:
- 1 1/2 lbs. pork sausage
- 1 onions, chopped
- 5 cloves garlic, chopped
- 2 tbsp. chili powder
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/2 tsp. ground cloves
- 1/2 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. ground nutmeg
- 1 dried bay leaf
- salt and pepper, to taste
- 28 oz. crushed tomatoes
- 1 tbsp. unsweetened cocoa powder
- 1 15-oz. can red kidney beans
Directions:
- Brown pork sausage in skillet and drain excess fat. Add garlic and onions to the pan and cook 5-6 minutes.
- Add all the spices, from chili powder through salt and pepper, and cook for 2 minutes.
- Add tomatoes and cocoa powder and bring to a boil. Reduce heat and simmer, covered for 1-2 hours. Or you can put it in a crockpot on low for 6-8 hours.
- Rinse the kidney beans and add for the last 10 minutes of cooking. Serve with cheddar cheese and tortilla chips.
I don’t really HAVE a favorite kind of chili == I love ALL types of chili!
Hot and Spicy Turkey Chili.
my favorite chili is the hot hormel chili in the can
it’s a recipe that was my ex’s aunt’s. I have modified it and every time I make it it tastes a bit different. YUMMY!!
actually your recipe is the one I use, I just substitute ground deer for the pork. I add hot sauce if I want it to be hotter.
I love the traditional Beef and Beans chili with extra hot sauce!
I love white chicken chili!
Any chili that is poured over a hotdog is my favorite.
we make our chili with elk burger
Fresh, hot, spicy and meaty
I don’t really have a recipe — I just use coarsely ground hamburger, chili beans, tomato sauce and lots of spices. It is always a little different, but always spicy.
I don’t have a favorite kind of chili. I just eat the cheapest chili I can buy.
There are several recipes that I love. Cooking Light has some nice chili recipes.
I love vegetarian chili with lots of cheese!
My favorite it made with ground beef and I add a cup of beer to my sauce while it cooks. I like it spicey but not Hot in taste.
My favorite chili is my own…is that tacky? LOL Here is a recipe for ya!
Vegan Crockpot Chili
1 10.75oz can tomato soup
1 6oz tomato paste
4 15oz cans tomato sauce
2 15oz cans kidney beans (one light one dark or can use black beans or any combo)
1 12oz package of fake meat crumbles (I prefer Lightlife Smart Ground brand)
chili powder, onion powder, garlic powder, black pepper to taste…and if its too acidic add some sugar, too sweet add some salt
Place all ingredients in a crockpot and cook until boiling and seasoned to y our liking! Can cook all day on low or for a few hours on high.
i like chili that i very mild with lots of meat
marygardner49 at aol dot com
I have a great recipe for what I call Kat’s Southwest Chili
kat_emerick@yahoo.com
Beans, browned ground beef, onions, salt, pepper, red pepper and beer is my favorite receipe.
White Chicken chili