Chili is good year round, easy to make and so delicious. Whether you choose to have it in a bowl with all the fixings or topping a hot dog (my favorite) this chili recipe will be on regular rotation. Here’s how to make it:

Chili

Serves 6-8

1 onion chopped

2-3 tbs olive oil (to coat the pot)

1 lb ground beef (85-90%)

1 lb ground pork or pork belly/shoulder/butt cut into small pieces)

3 tbs taco or chili seasoning (I use old El Paso)

1/2 small can (7 oz) chipotle in adobo- chop the chipotle peppers (you can use the whole can if you like more heat)

2 cans (28 0z)crushed tomatoes

3 tbs brown sugar

salt and pepper to taste

1-2 cans red kidney beans drained or black beans

Directions

Coat a dutch oven with olive oil. Saute the onion on medium high until soft and translucent, add the beef and pork and continue to cook util browned. Add the tomatoes, brown sugar, chipotle in adobo and season with salt and pepper. Partially cover the pot and bring to a boil, reduce heat and simmer for 1 hour stirring occasionally . Add the beans and continue to simmer for another hour.

Chili Cheese Dogs

Hot dog buns

hot dogs

chili

cheddar cheese (grated)

Diced onion

Steam, boil or grill the hot dogs. Place hot dog buns in baking dish or rimmed sheet pan, sprinkle a little grated cheddar in the bun, place hot dog on top of the cheese, spoon some chili on top of the hot dog and more cheddar. Cover with aluminum foil and bake at 350 degrees just long enough to melt the cheese (approx 10-15 minutes) Uncover and if you like place under the broiler to brown the cheese and toast the top of the bun. Add onion to serve or whatever toppings you like, jalapeño peppers, avocado, load em up!

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