Beef Chili for Fall, Winter, or Spring – Cook With Haley

contextually Friday brought a sudden cold snap to Austin, TX. After weeks of high temperatures in the 80s, I was met with a burst of 40 degree wind when I let the dogs out Friday morning. Our shiba inu/princess, Sadie, decided not to stay outside for long. Cold temps might be a bit disappointing to a warm lover like me, but it does give me a great reason to make beef chili again!

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I made this beef chili for our St. Patrick’s day pot luck at my office last week and I was told that even though this pot luck was completely non-competitive (as most of them are) I cinched the win. I decided it was such a hit that I should make it again, but write the recipe down this time.

Spice and vegetable mise en place.

This beef chili recipe is called Beef Beef n Cheese Cheese Chili because the goofballs at work liked it and because it’s straight up, no frills, on point beef chili. There is very little spice, no sweetness, very few beans, none of the crazy stuff people add to chili.

Sear your andouille, but don’t let it burn. This adds a bit of a Cajun flavor to the dish.

While the andouille sausage and cocoa powder are not exactly traditional for chili they do add just enough heat and a deep rich flavor.  Kudos to my mom for the cocoa powder suggestion!

Sear your andouille, but don’t let it burn. This adds a bit of a Cajun flavor to the dish. Searing the beef. The extra fat in ground chuck adds so much flavor and goodness!

My favorite way to eat chili is over rice, topped with finely minced parsley, shredded cheddar cheese (hence the “cheese cheese” part of the name), and a dollop of sour cream. Of course, these are all optional.

Pablano, bell pepper, and onion is all you really need for chili. Remember it’s about the beef; it’s not vegetable soup.

I made this chili yesterday as a warm and hardy home cooked meal right before we head off to Italy for 10 days! For my Christmas present this year (he’s good, right?!), a vacation to anywhere I choose, I decided I wanted and eating vaca, so I picked Italy, obviously.

Chili pre-cooked down. You can see that the mixture is not quite homogenized.

I’m so excited! Guys! Seriously! We will be staying (a.k.a. eating everything) in Naples. I definitely know I’m eating pizza, visiting Pompeii, and hiking Mt. Vesuvius other than that I’m leaving the plans up to my man. If you have any suggestions on the best (least touristy) places to eat and must see stuff please leave them in the comments!!

Now here is the chili after 45 minutes at a low simmer. The vegetables have cooked down more and released their juices to combine and meld with the juice and fat from the beef, the beef stock, and the sauce from the chili beans to make an amazing thing. Even better after refrigerating overnight and reheated!

Hope you enjoy my beef chili and get ready for the cooking the Spring harvests when I return!

Tasty Beef Chili (a.k.a. Beef Beef n Cheese Cheese Chili)

Prep Time: 30 minutes Cook Time: 45 minutes

Serves: 4-6