Kathy’s Easy Not so Spicy Chili

Chili, for me, is synonymous with family gatherings. I vividly remember those crisp autumn weekends at my Aunt Kathy’s house, the air thick with the savory aroma of simmering chili. The kids would be running wild in the backyard, leaves crunching underfoot, while the adults huddled around the kitchen island, swapping stories and ladling generous portions of Kathy’s famous (or rather, infamous for its lack of spice) chili into oversized bowls. It wasn’t about culinary perfection; it was about the warmth, the laughter, and the shared experience of a simple, comforting meal. It was, and still is, a taste of home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Servings: 8
• Yield: About 8 servings
• Dietary Type: Varies, see notes

Ingredients

• 1 lb sausage
• 1 lb steak, cut into cubes
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 3 garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (16 ounce) can kidney beans, undrained
• 1 (16 ounce) can black beans, undrained
• 1 (16 ounce) can chili beans, undrained
• 1 1/2 cups beef stock
• 1 bay leaf
• 3 tablespoons chili powder
• 2 tablespoons paprika
• 2 teaspoons Italian seasoning
• Salt and pepper to taste

Note: To make this vegetarian/vegan, substitute the sausage and steak with plant-based alternatives or add an extra can of beans, such as pinto beans or great northern beans. Be sure to use vegetable stock in place of beef stock.

Equipment Needed

• Large skillet
• Large stock pot with lid
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Ladle

Instructions

1. First, brown the sausage and steak in a large skillet over medium-high heat. Ensure the meat is cooked through. Drain off any excess grease. This step is crucial for developing rich flavors in the chili.

2. Transfer the browned meat to a large stock pot.

3. Add the chopped onion, bell pepper, and minced garlic to the stock pot with the meat.

4. Pour in the can of crushed tomatoes, undrained kidney beans, undrained black beans, and undrained chili beans. Adding the beans undrained contributes to a thicker, more flavorful chili.

5. Add the beef stock.

6. Add the bay leaf, chili powder, paprika, and Italian seasoning. The chili powder provides that classic chili flavor, while the paprika adds depth and smokiness. The Italian seasoning is a unique touch that elevates the overall flavor profile.

7. Season generously with salt and pepper. Remember to taste and adjust seasoning as needed throughout the cooking process.

8. Stir to combine all the ingredients thoroughly. Ensure everything is evenly distributed for consistent flavor.

9. Bring the chili to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 2 1/2 hours, stirring occasionally. Stirring prevents the chili from sticking to the bottom of the pot and ensures even cooking.

10. After simmering for 2 1/2 hours, remove the stock pot from the heat.

11. Let the chili sit for about 10 minutes before serving. This allows the flavors to meld together even further. Be sure to remove the bay leaf before serving. It has imparted its flavor and is no longer needed.

12. Serve hot with your favorite toppings and sides.

Expert Tips & Tricks

• Spice It Up: While this recipe is designed to be mild, you can easily add some heat by including a pinch of cayenne pepper, a chopped jalapeño, or a few dashes of your favorite hot sauce. Start small and taste as you go!
• Meat Quality Matters: Using high-quality sausage and steak will significantly impact the flavor of your chili. Look for sausage with good flavor and lean steak that will become tender during the long simmer.
• Slow Cooker Adaptation: This chili can easily be adapted for a slow cooker. Simply brown the meat as directed, then transfer all ingredients to your slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.
• Thickening the Chili: If your chili is too thin, you can thicken it by mashing some of the beans against the side of the pot or by stirring in a tablespoon of cornstarch mixed with a little cold water during the last 30 minutes of cooking.
• Make-Ahead Magic: Chili is a fantastic make-ahead dish. The flavors actually improve after a day or two in the refrigerator. Make a big batch on the weekend and enjoy it throughout the week.
• Don’t Skip the Simmer: The long simmering time is essential for developing the rich, complex flavors of this chili. Don’t be tempted to shorten the cooking time. The longer it simmers, the better it will taste.

Serving & Storage Suggestions

Serve Kathy’s Easy Not so Spicy Chili hot, ladled into bowls, and topped with your favorite fixings. Classic options include shredded cheddar cheese, sour cream or Greek yogurt, chopped green onions, a dollop of guacamole, and crispy bacon bits. For a heartier meal, serve it over a bed of cooked rice or pasta. Cornbread or crusty bread are excellent accompaniments for soaking up the delicious chili broth.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in individual portions for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

To reheat, simply warm the chili in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. If the chili has thickened too much during storage, add a splash of beef stock or water while reheating.

Nutritional Information

Note: The nutritional information below is an estimate and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	561 kcal	N/A
Calories from Fat	260 g	46%
Total Fat	28.9 g	44%
Saturated Fat	10.2 g	50%
Cholesterol	71.4 mg	23%
Sodium	1239.2 mg	51%
Total Carbohydrate	46.3 g	15%
Dietary Fiber	12.5 g	49%
Sugars	6 g	N/A
Protein	31.1 g	62%

Variations & Substitutions

• Vegetarian/Vegan Chili: Replace the sausage and steak with plant-based alternatives or add an extra can of beans, such as pinto beans or great northern beans. Use vegetable stock instead of beef stock.
• Spicier Chili: Add a jalapeño pepper, cayenne pepper, or a few dashes of hot sauce.
• Smoked Chili: Add a teaspoon of smoked paprika for a smoky flavor.
• Chili with Beer: Substitute half of the beef stock with a dark beer, such as a stout or porter, for added depth of flavor. Add the beer along with the beef stock.
• White Bean Chili: Substitute the kidney beans and black beans with cannellini beans or great northern beans for a white chili variation.

FAQs (Frequently Asked Questions)

Q: Can I make this chili in a slow cooker?
A: Yes, this chili is perfect for the slow cooker! Brown the meat as directed, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Q: Can I freeze this chili?
A: Absolutely! Chili freezes very well. Store in airtight containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Q: How can I make this chili spicier?
A: Add a pinch of cayenne pepper, a chopped jalapeño, or a few dashes of hot sauce to the chili. Start small and taste as you go!

Q: Can I use ground beef instead of steak?
A: Yes, ground beef is a fine substitute for the steak. Brown it in the same way as directed in the instructions.

Q: Why does the recipe call for undrained beans?
A: Keeping the liquid from the canned beans adds thickness and flavor to the chili. If you prefer a less thick chili, you can drain and rinse the beans before adding them.

Final Thoughts

Kathy’s Easy Not so Spicy Chili is more than just a recipe; it’s a taste of home, a warm hug in a bowl, and a reminder of cherished memories. It’s a dish that brings people together, and I encourage you to gather your loved ones, try this recipe, and create your own unforgettable moments. Feel free to experiment with variations and make it your own. And most importantly, share your creations and feedback. Happy cooking!