As soon as fall approaches, football season arrives and we turn the furnace on, I start thinking about soup. Hearty soups that you can serve with some homemade bread and enjoy on a cold, wintry day. I’m happy to announce we don’t have any snow on the ground yet, but it feels like it’s just around the corner. So, soup for dinner it is. This thick and hearty chili can be served with noodles or without. I prefer it with, my husband prefers it without. When I make it, I just make the noodles separate and add them as I need them. I think chili also freezes much better sans noodles.
This recipe is a family favorite and one that uses some ingredients that may surprise you. After much experimentation, I felt like I finally perfected the recipe and what I’m sharing with you today is the one I make year after year after year.
For the ingredients, check out the full recipe after the tutorial. Enjoy!
1 (14.5 ounce) can Hunt’s diced tomatoes
2 (6 ounce) cans tomato sauce
1 onion (chopped)
3/4 cup chardonnay wine
2 pinches crushed red pepper flakes
2/3 cup Heinz 57 steak sauce
6 slices bacon
1 1/2 lbs. ground beef
1 (1.25 ounce) package chili seasoning mix
1 teaspoon ground cumin
15 ounce can of kidney beans (drained)
1 tablespoon fresh cilantro
1 tablespoon chopped fresh parsley
Brown sugar to taste
Chili powder to taste
Elbow spaghetti (optional)
- In a large pot over medium-low heat, combine tomatoes, tomato sauce, wine, pepper flakes and steak sauce.
- While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper toweling.
- Cook beef and onion in bacon drippings until browned; drain. Stir chili seasoning into ground beef.
- Stir seasoned beef, cumin and bacon into tomato mixture. Sprinkle in some chili powder and brown sugar to taste.
- Stir in beans, cilantro and parsley. Heat through and serve.
*If soup is too thick, add some water