Chili Rick

Chili Rick    

          

I am not sure who Rick is, but I’m a fan!  I am sure we have all made chili before…no great chef skills required…but somehow it usually tastes the same.  Last weekend I wanted Chili (it is just starting to feel like fall here and that just brings on a need for soups, stews and chili), but I wanted something different.  I did some internet searching over my favorite web sites, and found this recipe on AllRecipes.com.  This is really a great site; it includes  reader generated recipes with lots of comments from other cooks who have tried them.  I never try something without comments…and I read many of the comments for ideas on substitutions, side dishes etc.  If you are not familiar with AllRecipes, give it a try.  Anyway, this Chili had just outstanding reviews.  I think 4 or 5 comments said they had won Chili Cook-off’s with this….well that seemed good enough for me!

It turned out great.  Very different…and don’t be scared of the ingredient list…yes it includes bacon, barbeque sauce and chocolate.  But once all the flavors meld together I loved it.  This one goes to the top of the Chili pile and will be repeated many times.  Please note….I used half of the called for barbeque sauce and would scale it back even more (probably about 10 oz)…but do NOT leave it out completely….it really works with the other spices.  This was even better the next day, and makes a ton.  I froze half for later this winter.  Enjoy and let me know what you think.

Chili Rick's

2 (29 ounce) cans tomato sauce

2 (28 ounce) cans peeled and diced tomatoes

2 cups diced onion

1 tablespoon Italian seasoning

1 pound bacon, diced

2 pounds spicy sausage

3 pounds lean ground beef

1 (32 ounce) bottle hickory smoke barbeque sauce (I suggest much less….about 10-12 oz)

1/2 cup chili powder

4 (15.25 ounce) cans kidney beans, undrained

2 (1 ounce) squares unsweetened chocolate, chopped

DIRECTIONS

1.     In a large pot or Dutch oven over medium heat, combine tomato sauce, tomatoes, onion and Italian seasoning.

2.     In a large skillet over medium heat, cook bacon until slightly crisp. Drain and stir into the pot.

3.     In the same skillet over medium heat, cook sausage until brown. Drain and stir into the pot.

4.     In the same skillet over medium heat, cook the beef until brown. Drain and stir into the pot.

5.     Stir the barbeque sauce and chili powder into the pot; taste and adjust seasonings. Stir in the kidney beans and chocolate and simmer until flavors are well blended. Serve.