Comfort Chili

Comfort Chili

In the cold winter months, nothing hits the spot like a bowl of warm, tasty chili. Try this recipe to create comfort chili-a dish that you can enjoy winding down with any night of the week.


This dish also makes a great chili dog. To make a "Sportsmans Chili" - increase chili powder to 3 Tbsp; add 1 Tbsp crushed chilies; increase Tabasco to 3 dashes. (optional: use a dried chili, seeds and all, instead of the crushed chilies. Pull off the stem before using the blender.)


Cooking Time2 hr


  • 3 tablespoons bacon drippings
  • 1 cup onion, finely chopped
  • 2 cloves garlic, crushed, minced or sliced thin
  • 1 pound ground meat and/or small cubed meat
  • 2 16 ounce cans kidney beans, undrained or 1 1/2 cups dry beans, soaked
  • and cooked for about 2 hours
  • 1/2 cup chopped green, red or yellow pepper
  • 1 16 ounce can tomatoes, undrained
  • 2 tablespoons sugar
  • 1 teaspoon ground cumin
  • 2 tablespoons chili powder
  • salt to taste
  • 1 dash Tabasco
  • 1 tablespoon flour
  • 1/4 cup water


  1. In a large, heavy pot heat bacon drippings (if you fry up diced bacon to get the drippings - leave it in the pot. Adds flavor.)
  2. Saute the onions and garlic for five minutes.
  3. Add the meat and cook, stirring, until no red shows.
  4. Add beans and green peppers.
  5. Add tomatoes and spices (optional: run tomatoes through a blender - add spices and blend again).
  6. Pour into the pot and simmer for 45 minutes to 1 hour. When done simmering, blend water and flour. Add to chili; simmer until mix thickens.
  7. Serve with chopped onions and shredded cheese on the side for garnish.

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