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Copper Pot Chili Recipe

Copper Pot Chili Recipe
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.

Copper Pot Chili Recipe and the fixings

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!

Warm Copper Pot Chili Recipe

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!

a bowl of Copper Pot Chili Recipe

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!




Reader interactions

One Reply to “Copper Pot Chili Recipe”

  1. Lorie, you are amazing! It would be just like you to make a recipe for the first time and win an award! My husband is the chili maker in our family but I am going to try this recipe – it sounds wonderful! (plus I want one of those beautiful copper pots) Thanks for your interesting emails and showing us your adorable little dog. I hope someday soon to go to Paris with you and Kim Kelley!

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Lorie Fangio | A Taste of Paris

Meet Lorie Fangio

Lorie Fangio is a teaching chef and the founder of A Taste of Paris culinary excursions. She shares her extensive knowledge of French food & culture through cooking classes, regular TV appearances, local publications, and speaking engagements. She is an award-winning food & lifestyle blogger with a zest for gathering people around a table.

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