The Perfect Fall Chili

A perfect fall chili

Hear me out...Football is on the TV, the windows are open letting crisp fresh air in, and a big pot of chili is simmering on the stove. Yes, there is a debate on beans, no beans, spaghetti, no spaghetti, but truly this chili is hearty, balanced, and perfect for a fall day. Have a big bowl with your favorite toppings like corn chips or cornbread, sour cream, green onion, and hot sauce. Freeze for nights you're just too tired to cook.

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TIME: 1 hour 30 minutes YIELDS: 6 servings

Ingredients

• 1 lb ground pork

• 1 lb ground beef

• 2 14.5 ounce cans of diced fire roasted tomatoes

• 2 cans of dark kidney beans (drained)

• 36 ounces of tomato juice

• 1 light beer such as Peroni

• 1/2 large white onion diced

• 1 tbsp olive oil

• 2 garlic cloves minced

• 2 tbsp Worcestershire sauce

• 1 tbsp cumin

• 2 tbsp chili powder

• 1 tbsp cayenne pepper

• 2 tbsp garlic powder

• Opt. 1 tbsp hot sauce of your choice

• salt & pepper to taste

*You can use spice measurements or measure with your heart

Instructions

1. Combine all spices in a small bowl.

2. In a large Dutch oven or stockpot, sauté onions in olive oil.

3. Once translucent, add garlic, pork, and beef.

4. Add 1/2 of spice mixture to meat and onions. Cook until meat is cooked thoroughly.

5. Add beer, kidney beans, and diced fire roasted tomatoes. Simmer for 5 minutes.

6. Pour tomato juice into pot, add Worcestershire and hot sauce and mix thoroughly.

7. Add remaining 1/2 of spices to soup and mix. Bring to a simmer.

8. Cover soup and let simmer on medium heat for at least 45 minutes or on medium-low for 2 hours. Taste for additional seasonings. Adjust for spice level, salt, etc.

9. When ready to serve, spoon into individual bowls, and garnish with sour cream, shredded cheese, green onions, hot sauce - whatever your heart desires! Serve with cornbread, tortilla chips, or a warm grilled cheese sandwich.