Nothing says fall like a big pot of chili simmering away on the stove. Unfortunately, chili was always one of those things that I liked the idea of, but didn’t ever really enjoy. I didn’t feel confident making chili, even though I had mom’s recipe that everyone seemed to enjoy.
As the years have passed (and my tastebuds have continued to change), I’ve found that I LOVE Runza’s chili with a cinnamon roll. Chad really enjoys chili, too, so last year I decided I needed to find “my” chili recipe.
I tried a few that I didn’t love, and then I came across this recipe from Smitten Kitchen. I made it exactly how the recipe states, Chad added a few shakes of extra spices, and it was SUPER good. Plus, who doesn’t love sour cream + cheddar biscuits?
Now I have a few variations of my own: I use part stew meat cut into even smaller chunks, and I add a little nutmeg and a little cinnamon for extra warmth. If I’m making it for a crowd, I diversify my bean and tomato profile a bit – some black beans, some kidney, some red, etc. and some tomato sauce, some diced some stewed. I think it makes it more interesting.
Simmer for as long as you can stand it before serving, and enjoy!
Does this recipe taste at all like Runza’s Chili?
My husband LOVES Runza’s chili, and also loves this chili, but I don’t know that I would say they’re similar. I’ve yet to perfect a good Runza copycat.