Hearty Winter Chili
Chili recipes, to me, are like chocolate chip cookie recipes. There are as many variations as there are people whole prepare them and everyone has a favorite, reliable, “best ever” version. When I saw this verison I was intrigued by the BBQ sauce and copious amounts of grill seasoning in the recipe. It stood out to me from other chili recipes I’ve seen. Things that intrigue me usually get prepared eventually.
This is by no means a pansy chili. Like the name says, it’s hearty. It’s also very meaty. And manly. So hearty, in fact, that I had to tone it down a little for me, my capsaicin-sensitive toddlers, and my “I would rather not ingest an entire cow in one sitting” husband. So I swapped out over half of the meat for a couple of cans of black beans and held back on the chili powder and hot sauce.
I loved the end result. Even after my pansifying alterations, it was still pretty hearty and rich. The BBQ sauce gave it a quirky “am I eating chili or BBQ brisket?” taste, and because we had a lot leftover, I froze it and reheated it as a baked potato topping a week or so later.
I must say. . . I think I liked it best on the potatoes. I’m an Idaho girl, so can you blame me?