Thursday, January 5, 2012

#letslunch: Dave's Chili Recipe

OK, so I really fell down on the clock for #letslunch this month. As usual, it snuck up on me, like, WHAM!

So, what I have to offer up this month, is not my own recipe, not even a dish I cooked this week, but it is the most recent bowl of chili I have eaten:

Dave is my very dear father-in-law and every year on New Year's Day he makes a big pot of his very excellent chili. I missed out on the day-of festivities this year, but Jake brought some home for me, and it was just as delicious as ever.

So, here's the recipe Dave emailed me a couple months ago. I think the key is mixing the beef and the pork. It adds a little something I can't quite put my finger on to describe, short of just calling it "general awesomeness."

I'll try to update Friday afternoon with other #LetsLunch posts from around the country and globe! Want to join our monthly lunch date? Send us a tweet on the hashtag! I'm @emmacarew


1. Cook two diced onions in oil until soft.
2. Add two pounds of ground beef and one pound of pork. Cook till no longer pink and browned well. 3. Add three large cans of tomato sauce
4. Add one can of dark red kidney beans (we never liked beans all that much. It is all about the meat!)
5. Stir in three packages of McCormick's Chili Seasoning. Us the regular seasoning, not the mild or spicy. (Sorry for cheating, but I think it turns out great and tastes the same time after time). Cover and cook at a very low simmer for about 1 hour. It is a good base and you can always add from there if you want. Such as more heat.

Dave's notes: I always liked to make it a day in advance, as I believe it tastes better the more times you reheat it. I also liked to serve with plenty of oyster crackers, cheese, sour cream and of course beer and chips..


  1. I love that -- general awesomeness! Thanks for sharing...looks great!!

  2. The perfect post news eve celebration tradition! Sure to cure any hangover, Right!? Thanks to you and Dave for sharing. :)

  3. Dave is more than awesome for sharing his recipe -- both rock!