Sunday, January 28, 2018

Warm Chili

I love chili, in fact it's in my top ten favorite foods. It always makes me happy, I never think "oh no, not chili again...."! I've been to a couple chili cook-offs and I LOVE tasting all the chili's. It gives me so many ideas, of course I never follow through with them... but I do love them! I wish my husband shared my love of chili so we could go to more cook-offs and eat more chili!

Which brings us to this recipe. My husband. He just doesn't love my chili. I've been making my chili for YEARS! I first shared it on the blog 6 years ago! Check it out here. Well, husband has become less of a fan of spicy than he ever was, and honestly I think some of the foods have become a little spicier? Like the chipotles in adobo, anyone else think they have gotten hotter over the years? Or maybe it's just my husband rubbing off on my tastebuds and I am not as tough as I used to be. 

I needed to find a chili we could agree on. I found it! Just walking through the grocery store yesterday, I saw a can of enchilada sauce and was inspired. A couple tweaks to my old recipe, and this recipe was born. And approved.

Enough spices to warm and give amazing flavor, but nothing to set you on fire. We have finally found the compromise with this "Warm Chili". Not bland, not hot, but warm!

As a side note, I am proud to say the canned tomatoes and tomato paste used in this recipe were canned by me, from my garden! So proud!

Warm Chili
1 lb. lean ground meat (turkey, venison, or beef would all work well)
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, chopped
4 cloves garlic, minced
3 Tablespoons chili powder
2 Tablespoons cumin
1 t. salt
1 t. black pepper
3 Tablespoons tomato paste
1 can medium red enchilada sauce
2 (15 oz) cans chili beans ( I used 1 can mild, and 1 can medium)
1 (14.5 oz) can tomatoes
1 - 2 cups water

Crushed tortilla chips
Shredded cheese
Sour Cream
Green onion

In large pot over medium-high heat, cook ground meat until brown.  Drain.  Stir in onion and peppers; cook until vegetables are tender.  Stir in garlic and cook 1 minute.  Add chili powder, cumin, salt and pepper.  Stir in tomato paste, beans, and enchilada sauce. 

In blender, puree tomatoes with one cup water. 

Simmer about 1 hour before serving. Add additional water if needed.

Garnish as desired!

Sharing this at:
Weekend Potluck
Meal Plan Monday


  1. We had lots of chilies last weeks! Yours looks so warming, and delicious, Kris.

  2. nice compromise! i also LOVE going to chili cook-offs--i always leave full and happy. :)

  3. I like chilli as well, it always makes me thinks of camping and cook-offs. Yours looks wonderful. I also think that some foods have become spicier or saltier or sweeter, whatever, as if they use more spices to cover up for something. Very suspicious. hmmmm....

  4. that photo just draws me in and I want so right now!

  5. Mmm! This sounds great. I love chili in all of it's forms and love playing with the different combinations as well. My husband (surprise, surprise!) thinks I should only make my tried and true venison chili. Nothing else is chili to him. Those husbands of ours!

  6. Kris thanks for this. Now this is a flavorful sounding recipe for chili. You know, it doesn't have to be so hot it hurts to eat it. But it must be flavorful and rich. I think the enchilada sauce adds another deep layer of flavor. I am making this soon. So happy you got it approved for us. :-)


  7. Yum, our family enjoys chili. I will be pinning your recipe. Thank You!

  8. I'm with you, I love, love, love chili! It's so fun playing around with different ingredients and versions. This recipe sounds perfect and it's so cool that you used canned tomatoes from your own garden :)

  9. I can't take as much heat as I used to either.... Cheers