Fall Festive Chili Recipe

Fall has always been my favorite season, and nothing screams fall quite like a hearty, flavorful chili simmering on the stove, filling the house with warm, inviting aromas. When I stumbled upon Derek Wolf’s “Fall Festive Chili” recipe, I knew I had to try it. Let me tell you, this isn’t just any chili; it’s a symphony of smoky, savory, and slightly sweet fall flavors that will tantalize your taste buds and warm you from the inside out. My family absolutely devoured it, raving about the depth of flavor and the perfect balance of spices. The hint of pumpkin pie spice is a stroke of genius, adding a unique autumnal warmth that sets this chili apart from the rest. Whether you’re gathered around a campfire on a crisp evening or simply seeking a comforting meal indoors, this Fall Festive Chili is guaranteed to be a crowd-pleaser. It’s become a new staple in our fall recipe rotation, and I’m excited to share my experience and guide you through making this incredible dish.

Ingredients

This Fall Festive Chili recipe boasts a wonderful blend of savory meats, vibrant vegetables, and warming spices, creating a complex and deeply satisfying flavor profile. Let’s break down each ingredient and understand its role in this culinary masterpiece:

• 1 lb of Ground Beef: Ground beef forms the hearty base of this chili, providing a rich, meaty flavor that anchors the dish. When choosing ground beef, consider opting for 80/20 blend for a good balance of flavor and moisture. The fat content renders down during cooking, adding richness to the chili. You can also use leaner ground beef if you prefer a less fatty chili, but you might need to add a bit more olive oil or butter during the initial sautéing of the vegetables to ensure they don’t stick. For an even deeper flavor, consider using ground chuck, which tends to be richer and more flavorful than standard ground beef.
• 1 lb of Ground Italian Sausage: The addition of ground Italian sausage is what truly elevates this chili to another level. It introduces a layer of savory, spiced complexity that perfectly complements the ground beef. You can choose between sweet, mild, or hot Italian sausage depending on your spice preference. Hot Italian sausage will add a significant kick, while mild or sweet sausage will provide a more subtle warmth. Removing the sausage from its casing before browning ensures it crumbles nicely and distributes evenly throughout the chili. The fennel seeds and other spices typically found in Italian sausage contribute to the overall depth of flavor in the dish.
• 1 large red bell pepper, chopped: Red bell pepper adds a touch of sweetness and vibrant color to the chili. Bell peppers are not just visually appealing; they also contribute a subtle sweetness and a slight vegetal note that balances the richness of the meats and spices. Chopping the bell pepper into uniform pieces ensures even cooking and distribution throughout the chili. Feel free to experiment with other colors of bell pepper, such as orange or yellow, for a slightly different flavor profile, but red bell peppers are generally considered to be the sweetest and most flavorful for chili.
• 1 red onion, chopped: Red onion provides a pungent and slightly sweet base note to the chili. Onions are essential for building flavor in almost any savory dish, and chili is no exception. Red onions, with their slightly milder and sweeter flavor compared to yellow or white onions, are a great choice for this chili. Chopping the onion into small, even pieces ensures it cooks down properly and blends seamlessly into the chili, contributing its flavor without being overly assertive in texture.
• 1 jalapeno, chopped: Jalapeno pepper introduces a welcome touch of heat and a subtle fruity undertone. For those who enjoy a bit of spice, jalapeno is a fantastic addition. The level of heat can be adjusted by removing the seeds and membranes before chopping; these are where most of the capsaicin (the compound that makes peppers hot) is concentrated. If you prefer a milder chili, you can omit the jalapeno altogether or use a milder pepper like poblano. For extra heat, consider leaving some seeds in or using serrano peppers instead.
• 1/4 cup of chili powder: Chili powder is the heart and soul of chili, providing the foundational warm, earthy, and slightly smoky flavor. Chili powder is actually a blend of spices, typically including dried chili peppers, cumin, oregano, garlic powder, and paprika. Using a good quality chili powder is crucial for achieving authentic chili flavor. You can also experiment with different types of chili powder, such as ancho chili powder for a smoky and slightly fruity flavor, or chipotle chili powder for a smoky and spicy kick.
• 1 tbsp ground cumin: Ground cumin adds a warm, earthy, and slightly citrusy note that complements the chili powder beautifully. Cumin is a staple spice in chili, and its warm, earthy aroma and flavor are essential for creating that classic chili profile. Freshly ground cumin will have a more intense flavor than pre-ground cumin, so consider toasting cumin seeds and grinding them yourself for an extra layer of flavor.
• 1/2 teaspoon Pumpkin Pie Spice: This is the secret ingredient that makes this chili “Fall Festive!” Pumpkin pie spice adds a unique autumnal warmth with hints of cinnamon, nutmeg, ginger, and cloves. This spice blend might seem unusual in chili, but it adds a subtle sweetness and warmth that perfectly complements the other spices and evokes the flavors of fall. Don’t be afraid to experiment with the amount of pumpkin pie spice; you can adjust it to your preference, but start with the recommended amount and taste as you go.
• 1/2 teaspoon dried oregano: Dried oregano contributes a slightly peppery and earthy flavor that enhances the overall savory profile of the chili. Oregano is a classic herb in many cuisines, including Mexican and Italian, and it adds a subtle herbaceous note to the chili. Dried oregano works well in this recipe as it stands up to the long cooking time and releases its flavor gradually.
• 4 cloves of garlic, minced: Garlic is a fundamental flavor enhancer in countless dishes, and chili is no exception. Minced garlic provides a pungent and aromatic base note that blends seamlessly with the other spices and vegetables. Freshly minced garlic is always preferred for its superior flavor compared to pre-minced garlic or garlic powder. If you’re a garlic lover, feel free to add an extra clove or two.
• 2 15oz cans of dark red kidney beans: Dark red kidney beans are a classic chili bean, providing a creamy texture and mild, slightly sweet flavor. Kidney beans are a staple in chili, and their creamy texture and mild flavor make them a perfect complement to the other ingredients. Rinsing and draining the kidney beans before adding them to the chili helps to remove excess sodium and starch, which can sometimes make the chili cloudy.
• 1 15oz can of black beans: Black beans add another layer of texture and a slightly earthy and sweet flavor that complements the kidney beans. Black beans offer a slightly different texture and flavor profile compared to kidney beans, adding complexity to the chili. Like kidney beans, rinsing and draining black beans before adding them is recommended.
• 1 28oz can of diced tomatoes: Diced tomatoes provide the liquid base for the chili and contribute acidity and a vibrant tomato flavor. Canned diced tomatoes are a convenient and flavorful option for chili. Using diced tomatoes with their juice adds moisture and helps to create the desired consistency for the chili. You can also use crushed tomatoes or tomato puree for a smoother chili, or fire-roasted diced tomatoes for a smoky flavor.
• 1 6oz can of tomato paste: Tomato paste intensifies the tomato flavor and adds richness and depth to the chili. Tomato paste is a concentrated form of tomatoes, and a little goes a long way in adding intense tomato flavor and thickening the chili. Sautéing the tomato paste briefly with the vegetables helps to caramelize it and deepen its flavor before adding the other liquid ingredients.
• 1 12oz can of beer: Beer adds a subtle malty flavor and depth to the chili, while also helping to tenderize the meat. The beer adds a unique dimension of flavor that water or broth cannot replicate. A dark beer like a stout or porter will add a richer, more robust flavor, while a lighter beer like a lager or pale ale will provide a more subtle flavor. The alcohol in the beer will cook off during the simmering process, leaving behind only the flavor. If you prefer not to use beer, you can substitute beef broth or chicken broth.
• 1/4 stick of butter: Butter adds richness and a velvety texture to the chili, especially when used to season the Dutch oven initially and to sauté the vegetables. Butter adds a touch of richness and helps to prevent sticking when cooking in a Dutch oven. It also contributes to the overall flavor and mouthfeel of the chili. You can substitute olive oil if you prefer, but butter adds a unique richness that is particularly enjoyable in chili.
• Salt to taste: Salt is essential for seasoning and enhancing the flavors of all the ingredients in the chili. Salt is the most important seasoning, and it’s crucial to season the chili properly at each stage of cooking. Start with a moderate amount of salt and then taste and adjust as needed throughout the cooking process. Remember that the chili will reduce and the flavors will concentrate as it simmers, so it’s best to season gradually rather than adding too much salt at once.

Instructions

Crafting this Fall Festive Chili is a rewarding process, especially when using the traditional campfire method Derek Wolf recommends. Here’s a step-by-step guide to bring this flavorful dish to life, whether you’re cooking outdoors or in your kitchen:

1. Prepare the Campfire (Optional but Recommended): For an authentic smoky flavor, Derek Wolf suggests using a campfire or Cowboy Hardwood Lump Charcoal. If you’re opting for the campfire method, start by lighting your fire 15-20 minutes before you plan to start cooking. Allow the fire to burn down to hot embers, which will provide consistent and even heat for cooking. For added smoky depth, Derek recommends adding 3-4 pieces of mesquite wood to the top of the campfire every 30 minutes throughout the cooking process. Mesquite wood imparts a strong, smoky flavor that pairs exceptionally well with chili. If you don’t have mesquite, you can use other hardwood like oak or hickory. If you’re cooking indoors, you can skip this step and proceed to heating your Dutch oven on your stovetop.
2. Preheat the Dutch Oven: Whether you’re cooking over a campfire or on your stovetop, place your Dutch oven over the heat source to preheat for about 15 minutes before adding any ingredients. Preheating the Dutch oven ensures even cooking and helps to prevent sticking. For campfire cooking, you can place the Dutch oven directly on the embers or use a tripod or Dutch oven stand to suspend it over the fire. For stovetop cooking, place the Dutch oven over medium heat.
3. Season the Dutch Oven: Once the Dutch oven is hot, add the butter to season the bottom of the pot. The butter will melt quickly and coat the surface of the Dutch oven, creating a non-stick surface and adding richness to the chili. Swirl the butter around to ensure the entire bottom surface is coated. This step is crucial for preventing sticking and burning, especially when cooking over a campfire where temperatures can be less controlled.
4. Sauté Vegetables and Spices: Add the chopped red bell pepper, red onion, jalapeno, chili powder, ground cumin, pumpkin pie spice, dried oregano, and minced garlic to the hot Dutch oven with the melted butter. Stir the vegetables and spices together and let them simmer for about 5 minutes. Sautéing the vegetables and spices in butter releases their aromas and flavors, creating a flavorful base for the chili. Stir frequently to prevent sticking and burning, and ensure the vegetables soften slightly and the spices become fragrant. The kitchen or campsite should start to smell wonderfully aromatic at this stage.
5. Brown the Meats: Add the ground beef and ground Italian sausage to the pot with the sautéed vegetables and spices. Cook the meats for 7-8 minutes, or until they are browned all over. As the meats cook, use a wooden spoon or spatula to break them down into smaller pieces. Browning the meats is essential for developing rich, savory flavors in the chili. Make sure to break up any large clumps of meat to ensure even cooking and distribution throughout the chili. Continue stirring occasionally to prevent sticking and ensure even browning.
6. Add Beans, Tomatoes, and Beer: Once the meats are browned, add the dark red kidney beans (with their juice), black beans (with their juice), diced tomatoes (with their juice), and tomato paste to the pot. Pour in the can of beer and stir everything together to combine. Adding the beans, tomatoes, and beer at this stage introduces the liquid base for the chili and brings all the ingredients together. Stir well to ensure the tomato paste is evenly distributed and the beer is incorporated into the mixture. The beer will deglaze any browned bits from the bottom of the pot, adding even more flavor.
7. Simmer the Chili: Reduce the heat to low and let the chili simmer for about 1 hour to 1.5 hours, or until it has thickened to your desired consistency. During the simmering process, make sure to stir the chili occasionally to prevent sticking and ensure even cooking. If cooking over a campfire, maintain a consistent heat by adding more embers or adjusting the Dutch oven’s position over the fire. If cooking on the stovetop, maintain a gentle simmer over low heat. The longer simmering time allows the flavors to meld and deepen, and the chili to thicken as the liquid reduces. Taste the chili periodically during simmering and adjust seasoning with salt as needed.
8. Serve and Enjoy: Once the chili has thickened and the flavors have developed to your liking, it’s ready to serve! Derek Wolf recommends serving this Fall Festive Chili with rice, sharp cheddar cheese, and sour cream. These classic chili toppings complement the flavors of the chili beautifully. Ladle the hot chili into bowls and let everyone customize their servings with their favorite toppings. Enjoy the warmth and deliciousness of your homemade Fall Festive Chili!

Nutrition Facts

(Please note: These are estimated nutrition facts and can vary based on specific ingredient brands and portion sizes. For precise nutritional information, use a nutrition calculator with the specific brands you use.)

Servings: 8

Estimated Calories Per Serving: Approximately 550-650 calories

• Macronutrients (Estimated per serving):
  • Protein: 35-40g
  • Fat: 30-35g
  • Carbohydrates: 40-45g
  • Fiber: 10-12g

Disclaimer: This nutritional information is an estimate for informational purposes only. Actual values may vary.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes

How to Serve

Fall Festive Chili is incredibly versatile and can be served in numerous delicious ways. Here are some serving suggestions to elevate your chili experience:

• Classic Chili Bowls: The most straightforward and satisfying way to enjoy chili is in a bowl, piping hot and ready to be topped with your favorite garnishes.
  • Toppings Galore: Set up a topping bar so everyone can customize their chili. Popular toppings include:
    • Shredded sharp cheddar cheese
    • Sour cream or Greek yogurt
    • Chopped green onions or chives
    • Diced red onion
    • Fresh cilantro
    • Avocado or guacamole
    • Jalapeno slices (fresh or pickled)
    • Hot sauce (various types for different heat levels)
    • Crumbled tortilla chips or Fritos
• Over Rice: Serve the chili over a bed of fluffy white rice, brown rice, or even quinoa for a heartier and more substantial meal. The rice soaks up the flavorful chili broth and provides a comforting base.
• Chili Cheese Dogs: Spoon a generous helping of Fall Festive Chili over grilled hot dogs in buns, then top with shredded cheese and diced onions for a classic chili cheese dog experience.
• Chili Baked Potatoes: Load up baked potatoes with chili, cheese, sour cream, and your favorite toppings for a satisfying and customizable meal. This is a great way to make chili a complete dinner.
• Chili Nachos: Spread tortilla chips on a large platter, top with chili, shredded cheese, beans, jalapenos, and bake until the cheese is melted and bubbly. Finish with sour cream, guacamole, and other nacho toppings for a crowd-pleasing appetizer or game-day snack.
• Chili Mac and Cheese: Combine the Fall Festive Chili with cooked macaroni and cheese for an incredibly comforting and indulgent dish. This is a perfect way to introduce chili to picky eaters or to create a super hearty meal.
• Chili Stuffed Peppers: Halve bell peppers lengthwise, remove seeds, and fill with Fall Festive Chili. Top with cheese and bake until the peppers are tender and the cheese is melted and bubbly. This is a flavorful and lower-carb way to enjoy chili.
• With Cornbread or Biscuits: Serve warm cornbread, biscuits, or crusty bread alongside the chili for dipping and soaking up the delicious broth. The sweetness of cornbread complements the savory chili perfectly.

Additional Tips for Perfect Fall Festive Chili

To ensure your Fall Festive Chili is a resounding success, consider these helpful tips:

1. Bloom the Spices: Before adding the vegetables, consider “blooming” the chili powder, cumin, oregano, and pumpkin pie spice in the melted butter for a minute or two. This involves briefly heating the spices in fat to release their essential oils and enhance their flavor. Be careful not to burn the spices; they should become fragrant but not scorched. Blooming the spices deepens their flavor and adds a richer complexity to the chili.
2. Deglaze the Pot: After browning the meats, there will likely be some browned bits stuck to the bottom of the Dutch oven (or pot). Deglazing is the process of using liquid, in this case, the beer, to scrape up those flavorful browned bits. Pour the beer into the pot and use a wooden spoon or spatula to scrape the bottom of the pot, loosening the flavorful fond. These browned bits add depth and richness to the chili.
3. Low and Slow Simmering: Patience is key when making chili. Simmering the chili low and slow for at least an hour, and preferably longer (up to 2-3 hours), allows the flavors to meld and deepen beautifully. The longer simmering time also helps to tenderize the meats and thicken the chili to the perfect consistency. Don’t rush the simmering process; it’s what truly makes the chili exceptional.
4. Adjust Spices to Taste: Taste the chili periodically throughout the simmering process and adjust the spices to your liking. If you prefer a spicier chili, add more chili powder or a pinch of cayenne pepper. If you want more warmth, add a bit more cumin or pumpkin pie spice. Season with salt and pepper as needed to balance the flavors. Remember that flavors will continue to develop and intensify as the chili simmers.
5. Make it Ahead of Time: Chili is a fantastic make-ahead dish. In fact, chili often tastes even better the next day after the flavors have had time to meld and deepen overnight in the refrigerator. Make a big batch of Fall Festive Chili a day or two in advance, and simply reheat it gently on the stovetop or in a slow cooker before serving. This makes it perfect for potlucks, gatherings, or busy weeknights.

Frequently Asked Questions (FAQ)

Q1: Can I make this chili without a campfire or Dutch oven?

A: Absolutely! While Derek Wolf’s recipe is inspired by campfire cooking and utilizes a Dutch oven for its excellent heat retention and even cooking, you can easily make this chili on your stovetop in a large, heavy-bottomed pot or stockpot. Simply follow the instructions, adjusting the heat accordingly to maintain a simmer. A regular pot will work just fine for indoor cooking, though a Dutch oven offers superior heat distribution and retention which is ideal for long simmers.

Q2: I don’t drink beer. Can I substitute something else for the beer in the recipe?

A: Yes, you can definitely substitute the beer. Beef broth or chicken broth are excellent non-alcoholic alternatives that will provide moisture and a savory base. For a slightly different flavor profile, you could also use a dark non-alcoholic beer or even a bit of strong brewed coffee for depth. If using broth, you might want to add a splash of balsamic vinegar or Worcestershire sauce to mimic some of the complexity that beer brings.

Q3: Can I use different types of beans in this chili?

A: Of course! Feel free to customize the beans to your preference. Pinto beans, cannellini beans (white kidney beans), or even great northern beans would all work well in this chili. You can also increase the amount of one type of bean if you prefer it over another. The combination of kidney and black beans provides a nice balance of texture and flavor, but don’t hesitate to experiment with your favorite beans.

Q4: I’m not a fan of pumpkin pie spice. Can I leave it out or substitute it with something else?

A: While the pumpkin pie spice is what gives this chili its unique “Fall Festive” touch, you can certainly adjust it to your taste. If you’re not a fan, you can omit it entirely and still have a delicious chili. Alternatively, you could substitute it with a pinch of cinnamon and nutmeg individually, or even a touch of smoked paprika for a different kind of warmth. The chili will still be flavorful without it, but the pumpkin pie spice adds a subtle autumnal sweetness that is worth trying if you’re open to it.

Q5: Can I make this chili vegetarian or vegan?

A: Yes, with a few modifications, you can easily adapt this recipe to be vegetarian or vegan. To make it vegetarian, simply omit the ground beef and Italian sausage. To make it vegan, omit the meats and the butter (use olive oil instead). To maintain the heartiness, you can add more beans, lentils, or crumbled plant-based meat substitutes. Consider adding vegetables like diced sweet potatoes, butternut squash, or corn to enhance the fall flavors and add substance. Vegetable broth would be a suitable substitute for the beer in a vegan version. Adjust the spices to your liking, and you’ll have a delicious and satisfying vegetarian or vegan Fall Festive Chili.

Fall Festive Chili Recipe

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• Author: Dianna

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Ingredients

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• 1 lb of Ground Beef: Ground beef forms the hearty base of this chili, providing a rich, meaty flavor that anchors the dish. When choosing ground beef, consider opting for 80/20 blend for a good balance of flavor and moisture. The fat content renders down during cooking, adding richness to the chili. You can also use leaner ground beef if you prefer a less fatty chili, but you might need to add a bit more olive oil or butter during the initial sautéing of the vegetables to ensure they don’t stick. For an even deeper flavor, consider using ground chuck, which tends to be richer and more flavorful than standard ground beef.
• 1 lb of Ground Italian Sausage: The addition of ground Italian sausage is what truly elevates this chili to another level. It introduces a layer of savory, spiced complexity that perfectly complements the ground beef. You can choose between sweet, mild, or hot Italian sausage depending on your spice preference. Hot Italian sausage will add a significant kick, while mild or sweet sausage will provide a more subtle warmth. Removing the sausage from its casing before browning ensures it crumbles nicely and distributes evenly throughout the chili. The fennel seeds and other spices typically found in Italian sausage contribute to the overall depth of flavor in the dish.
• 1 large red bell pepper, chopped: Red bell pepper adds a touch of sweetness and vibrant color to the chili. Bell peppers are not just visually appealing; they also contribute a subtle sweetness and a slight vegetal note that balances the richness of the meats and spices. Chopping the bell pepper into uniform pieces ensures even cooking and distribution throughout the chili. Feel free to experiment with other colors of bell pepper, such as orange or yellow, for a slightly different flavor profile, but red bell peppers are generally considered to be the sweetest and most flavorful for chili.
• 1 red onion, chopped: Red onion provides a pungent and slightly sweet base note to the chili. Onions are essential for building flavor in almost any savory dish, and chili is no exception. Red onions, with their slightly milder and sweeter flavor compared to yellow or white onions, are a great choice for this chili. Chopping the onion into small, even pieces ensures it cooks down properly and blends seamlessly into the chili, contributing its flavor without being overly assertive in texture.
• 1 jalapeno, chopped: Jalapeno pepper introduces a welcome touch of heat and a subtle fruity undertone. For those who enjoy a bit of spice, jalapeno is a fantastic addition. The level of heat can be adjusted by removing the seeds and membranes before chopping; these are where most of the capsaicin (the compound that makes peppers hot) is concentrated. If you prefer a milder chili, you can omit the jalapeno altogether or use a milder pepper like poblano. For extra heat, consider leaving some seeds in or using serrano peppers instead.
• 1/4 cup of chili powder: Chili powder is the heart and soul of chili, providing the foundational warm, earthy, and slightly smoky flavor. Chili powder is actually a blend of spices, typically including dried chili peppers, cumin, oregano, garlic powder, and paprika. Using a good quality chili powder is crucial for achieving authentic chili flavor. You can also experiment with different types of chili powder, such as ancho chili powder for a smoky and slightly fruity flavor, or chipotle chili powder for a smoky and spicy kick.
• 1 tbsp ground cumin: Ground cumin adds a warm, earthy, and slightly citrusy note that complements the chili powder beautifully. Cumin is a staple spice in chili, and its warm, earthy aroma and flavor are essential for creating that classic chili profile. Freshly ground cumin will have a more intense flavor than pre-ground cumin, so consider toasting cumin seeds and grinding them yourself for an extra layer of flavor.
• 1/2 teaspoon Pumpkin Pie Spice: This is the secret ingredient that makes this chili “Fall Festive!” Pumpkin pie spice adds a unique autumnal warmth with hints of cinnamon, nutmeg, ginger, and cloves. This spice blend might seem unusual in chili, but it adds a subtle sweetness and warmth that perfectly complements the other spices and evokes the flavors of fall. Don’t be afraid to experiment with the amount of pumpkin pie spice; you can adjust it to your preference, but start with the recommended amount and taste as you go.
• 1/2 teaspoon dried oregano: Dried oregano contributes a slightly peppery and earthy flavor that enhances the overall savory profile of the chili. Oregano is a classic herb in many cuisines, including Mexican and Italian, and it adds a subtle herbaceous note to the chili. Dried oregano works well in this recipe as it stands up to the long cooking time and releases its flavor gradually.
• 4 cloves of garlic, minced: Garlic is a fundamental flavor enhancer in countless dishes, and chili is no exception. Minced garlic provides a pungent and aromatic base note that blends seamlessly with the other spices and vegetables. Freshly minced garlic is always preferred for its superior flavor compared to pre-minced garlic or garlic powder. If you’re a garlic lover, feel free to add an extra clove or two.
• 2 15oz cans of dark red kidney beans: Dark red kidney beans are a classic chili bean, providing a creamy texture and mild, slightly sweet flavor. Kidney beans are a staple in chili, and their creamy texture and mild flavor make them a perfect complement to the other ingredients. Rinsing and draining the kidney beans before adding them to the chili helps to remove excess sodium and starch, which can sometimes make the chili cloudy.
• 1 15oz can of black beans: Black beans add another layer of texture and a slightly earthy and sweet flavor that complements the kidney beans. Black beans offer a slightly different texture and flavor profile compared to kidney beans, adding complexity to the chili. Like kidney beans, rinsing and draining black beans before adding them is recommended.
• 1 28oz can of diced tomatoes: Diced tomatoes provide the liquid base for the chili and contribute acidity and a vibrant tomato flavor. Canned diced tomatoes are a convenient and flavorful option for chili. Using diced tomatoes with their juice adds moisture and helps to create the desired consistency for the chili. You can also use crushed tomatoes or tomato puree for a smoother chili, or fire-roasted diced tomatoes for a smoky flavor.
• 1 6oz can of tomato paste: Tomato paste intensifies the tomato flavor and adds richness and depth to the chili. Tomato paste is a concentrated form of tomatoes, and a little goes a long way in adding intense tomato flavor and thickening the chili. Sautéing the tomato paste briefly with the vegetables helps to caramelize it and deepen its flavor before adding the other liquid ingredients.
• 1 12oz can of beer: Beer adds a subtle malty flavor and depth to the chili, while also helping to tenderize the meat. The beer adds a unique dimension of flavor that water or broth cannot replicate. A dark beer like a stout or porter will add a richer, more robust flavor, while a lighter beer like a lager or pale ale will provide a more subtle flavor. The alcohol in the beer will cook off during the simmering process, leaving behind only the flavor. If you prefer not to use beer, you can substitute beef broth or chicken broth.
• 1/4 stick of butter: Butter adds richness and a velvety texture to the chili, especially when used to season the Dutch oven initially and to sauté the vegetables. Butter adds a touch of richness and helps to prevent sticking when cooking in a Dutch oven. It also contributes to the overall flavor and mouthfeel of the chili. You can substitute olive oil if you prefer, but butter adds a unique richness that is particularly enjoyable in chili.
• Salt to taste: Salt is essential for seasoning and enhancing the flavors of all the ingredients in the chili. Salt is the most important seasoning, and it’s crucial to season the chili properly at each stage of cooking. Start with a moderate amount of salt and then taste and adjust as needed throughout the cooking process. Remember that the chili will reduce and the flavors will concentrate as it simmers, so it’s best to season gradually rather than adding too much salt at once.

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Instructions

1. Prepare the Campfire (Optional but Recommended): For an authentic smoky flavor, Derek Wolf suggests using a campfire or Cowboy Hardwood Lump Charcoal. If you’re opting for the campfire method, start by lighting your fire 15-20 minutes before you plan to start cooking. Allow the fire to burn down to hot embers, which will provide consistent and even heat for cooking. For added smoky depth, Derek recommends adding 3-4 pieces of mesquite wood to the top of the campfire every 30 minutes throughout the cooking process. Mesquite wood imparts a strong, smoky flavor that pairs exceptionally well with chili. If you don’t have mesquite, you can use other hardwood like oak or hickory. If you’re cooking indoors, you can skip this step and proceed to heating your Dutch oven on your stovetop.
2. Preheat the Dutch Oven: Whether you’re cooking over a campfire or on your stovetop, place your Dutch oven over the heat source to preheat for about 15 minutes before adding any ingredients. Preheating the Dutch oven ensures even cooking and helps to prevent sticking. For campfire cooking, you can place the Dutch oven directly on the embers or use a tripod or Dutch oven stand to suspend it over the fire. For stovetop cooking, place the Dutch oven over medium heat.
3. Season the Dutch Oven: Once the Dutch oven is hot, add the butter to season the bottom of the pot. The butter will melt quickly and coat the surface of the Dutch oven, creating a non-stick surface and adding richness to the chili. Swirl the butter around to ensure the entire bottom surface is coated. This step is crucial for preventing sticking and burning, especially when cooking over a campfire where temperatures can be less controlled.
4. Sauté Vegetables and Spices: Add the chopped red bell pepper, red onion, jalapeno, chili powder, ground cumin, pumpkin pie spice, dried oregano, and minced garlic to the hot Dutch oven with the melted butter. Stir the vegetables and spices together and let them simmer for about 5 minutes. Sautéing the vegetables and spices in butter releases their aromas and flavors, creating a flavorful base for the chili. Stir frequently to prevent sticking and burning, and ensure the vegetables soften slightly and the spices become fragrant. The kitchen or campsite should start to smell wonderfully aromatic at this stage.
5. Brown the Meats: Add the ground beef and ground Italian sausage to the pot with the sautéed vegetables and spices. Cook the meats for 7-8 minutes, or until they are browned all over. As the meats cook, use a wooden spoon or spatula to break them down into smaller pieces. Browning the meats is essential for developing rich, savory flavors in the chili. Make sure to break up any large clumps of meat to ensure even cooking and distribution throughout the chili. Continue stirring occasionally to prevent sticking and ensure even browning.
6. Add Beans, Tomatoes, and Beer: Once the meats are browned, add the dark red kidney beans (with their juice), black beans (with their juice), diced tomatoes (with their juice), and tomato paste to the pot. Pour in the can of beer and stir everything together to combine. Adding the beans, tomatoes, and beer at this stage introduces the liquid base for the chili and brings all the ingredients together. Stir well to ensure the tomato paste is evenly distributed and the beer is incorporated into the mixture. The beer will deglaze any browned bits from the bottom of the pot, adding even more flavor.
7. Simmer the Chili: Reduce the heat to low and let the chili simmer for about 1 hour to 1.5 hours, or until it has thickened to your desired consistency. During the simmering process, make sure to stir the chili occasionally to prevent sticking and ensure even cooking. If cooking over a campfire, maintain a consistent heat by adding more embers or adjusting the Dutch oven’s position over the fire. If cooking on the stovetop, maintain a gentle simmer over low heat. The longer simmering time allows the flavors to meld and deepen, and the chili to thicken as the liquid reduces. Taste the chili periodically during simmering and adjust seasoning with salt as needed.
8. Serve and Enjoy: Once the chili has thickened and the flavors have developed to your liking, it’s ready to serve! Derek Wolf recommends serving this Fall Festive Chili with rice, sharp cheddar cheese, and sour cream. These classic chili toppings complement the flavors of the chili beautifully. Ladle the hot chili into bowls and let everyone customize their servings with their favorite toppings. Enjoy the warmth and deliciousness of your homemade Fall Festive Chili!

Nutrition

• Serving Size: One Normal Portion
• Calories: 550-650
• Fat: 30-35g
• Carbohydrates: 40-45g
• Fiber: 10-12g
• Protein: 35-40g