Copper Pot Chili Recipe
Wow what a week we’ve had in Texas. I hope you’re all doing OK.
When we have “snow days” the first thing Mark wants me to do is make Copper Pot Chili Recipe. This time was a bit different with no power, I couldn’t access my recipe for Copper Pot Chili. When I realized the recipe had never been published on the blog, I vowed to share it with you as soon as power was restored!
Nothing warms a body quite like chili.
I have to be honest, for me, chili is not really a favorite. In fact, up until about 10 years ago, I had never made chili.
One day Mark came through the door and announced he had entered me in a chili cook-off contest for a development he was working on.
You can imagine my surprise!
Once I had the details I said, “You know, I don’t have anything to make chili in that will feed the number requested, why don’t you pull my name from the list”. I was trying desperately to get out of it. He said, “Nope, I’ll buy you a pot big enough!”
So off we went to Williams Sonoma for an enormous copper pot that matched some in my collection, and I was feeling pretty good about the deal I struck!
Now to write an award-winning chili recipe… the research began.
We like things spicy and I wanted the spice to be all over the tongue, but not so hot that people couldn’t enjoy it. I like lots of tomatoes, and beans are a good extender; we’re in Texas, so how about adding a beer?
On the day of the cook-off, I made chili for the first time. Dare I say it was delicious and it won the first place ribbon! From that day forward my chili was called Copper Pot Chili!
I hope you will love this recipe too. Modify it to your tastes and serve it often to friends and neighbors, especially on snow days!
Copper Pot Chili Recipe
2 pounds lean ground beef
1 pound hot Owens sausage
3 28 ounce cans crushed tomatoes
2 can diced tomatoes
1 can Rotel tomatoes
2 large onions chopped
3 cans beans any variety
5 cloves garlic crushed
1 teaspoon smoked paprika
2 tablespoons onion powder
2 tablespoons cumin
1 tablespoon garlic powder
4 tablespoons chili powder
2 tablespoons brown sugar
1 chipotle pepper in adobo finely diced
2 teaspoons salt
2 tablespoons tomato paste
1 12-ounce beer, any variety, I use Shiner Bock
Brown meat and then sausage in large soup pot, drain any excess grease. Cook onions until clear, add remaining ingredients and simmer for 2-4 hours until it is thick and bubbly.
Hope your staying warm!