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!