Momma's Farmhouse Chili

Last week was our Barn Quilt Class on the Farm and it was cold.  Too cold for words, so we knew we had to serve a hot comforting lunch.  The most requested soups from our kitchen to the farm table are Momma's Farmhouse Chili and Loaded Chicken Noodle Soup.  When we ate at 2:00 we were so ready for the hot and mildly spicy Chili!  That night I received several DM's asking for the here it is.

Momma's Farmhouse Chili

2 Bear Creek That Darn Chili Mixes
2 Large cans of Tomato Sauce
1 Large Can of Tomato Paste
2 Lbs. of Fresh Ground Beef
2 Large Onion Finely, Chopped
1 Garlic, Minced
2 Large Cans of Kidney Beans
2 Tbs of Chili Powder
1 Teas Red Pepper Flakes
1/4  Taco Seasoning
1/4 Dark Cocoa Powder
2 Tbs Ground Cumin
Liquid Smoke
Sea Salt and Fresh Ground Pepper
Grated Sharp Cheddar
Sliced Limes
Fresh Salted Chips

1.  In a deep pot, add olive oil and heat.  Saute' garlic and onion until translucent.  Add ground beef and brown.  Drain off fat.

2.  Add Kidney Beans, tomato sauce, tomato paste and mix in.  Continue to heat.  Add all spices except for the cocoa.

3.  Add water to the spicy beef mix and heat to a high simmer.   Add the Bear Creek That Darn Good Chili Mix and simmer for 10 minutes.

4.  Turn down to low and slow cook for a half hour.  Add the cocoa and four dashes of Liquid Smoke.

5.  Cover and slow simmer on low until thickened and ready to serve.  This can be kept warm in a slow-cooker and served with brats, potato wedges, as a nacho topping or with a big bowl of goodness.

6.  My favorite way to east this is scooped into bowls with grated sharp Cheddar Cheese, chopped Cilantro and a squeeze of Lime for freshness....and a side of good tortilla chips.

So, there you have it!  A really thick chili recipe that starts with the base of a mix and becomes something spectacular.  We make this big batch and freeze it for BBQs in the summer and sledding parties in the winter.  It is so thick you can spoon onto burgers, brats or on a study chip.  

I hope you enjoy this!

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