Vibrant Chili to Feed a Crowd.

In the South, we love with food. Someone passes? You’re getting a casserole. Husband had surgery? Brownies will make it better. And if you have a baby, we’re bringing dinner.

Fortunately, this time around we are celebrating a baby! A sweet friend, who was first a sorority sister and is now in my Sunday School class, had a gorgeous little girl. Last Saturday was my turn to bring supper and love on the baby. (Oh…and to check on Mom.)

But what to make? Fall-ish Saturdays bring on yet another Southern tradition: FOOTBALL! Football and chili go hand-in-hand. You see where this is going. The new parents were destined for a bowl of chili and a pone of cornbread. I made a huge pot and split it between our families. YUM!

Now let’s chat about this chili recipe. It brings out a few of my secret weapons. I’m a threat to cook with beer and bouillon. And Smoked Paprika…we meet again! This chili is mild (so as to accommodate little ones) but I often add a diced chipotle chili in adobo sauce to turn up the heat a bit. Vore douses his in hot wing sauce. Sigh.

Throw a pot of chili on before the game and simmer until half time. Top with sour cream, shredded cheese and green onions if you’re so inclined, then savor every fall-tasting bite.

Vibrant Chili to Feed a Crowd

1 tablespoon olive oil

1 large onion, chopped (2 cups)

1 large green bell pepper, chopped (1 cup)

1 large red bell pepper, chopped (1 cup)

1 cup chopped carrots

2 tablespoons minced garlic

2 tablespoons chili powder

1 tablespoon cumin

1/2 tablespoon smoked paprika

1/2 teaspoon salt

1 12 oz beer

3 cups water

1 10.5 gram bouillon cube (I use this)

28 oz can petite diced tomatoes, undrained

9 cups of your favorite beans (6 cans, if you go that direction) I used equal parts garbanzo, black and kidney

2 bay leaves

*Heat oil in a large pot over medium high heat.

*Add onions and peppers. Sautee until onions are translucent and peppers are tender, about 6 minutes.

*Add in carrots and garlic. Sautee about 2 minutes more.

*Now add in your spices: chili, cumin, smoked paprika and salt. Stir until all the veggies have a nice spice coating.

*Dump time! Add in the beer, water, tomatoes, beans and bouillon cube.

*Bring the mixture to a boil, then reduce the heat to a simmer. Add the bay leaves and let the pot bubble away for at least an hour, but preferably two. The longer it simmers, the better it tastes!

You can sauté turkey meat or ground beef and mix it in for the carnivores if you like. Believe it or not, Vore likes his veggie style. Go figure.

Do you have a go-to chili recipe? And what are your favorite toppings? 

6 thoughts on “Vibrant Chili to Feed a Crowd.

  1. Pingback: Italian Stuffed Baby Bellas | The Veggie Vore

  2. Pingback: Nesting (Should be resting.) |

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