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!

Lorie