Spiked Chili

This past Christmas, Brian and I compiled all of our family recipes into one giant cookbook and gave it to everyone as a gift. It was actually the 2nd Edition of our family cookbook, having made the first, much thinner version in 2009. This edition featured 90 new recipes, bringing the total to 155 (!). In a Bevy first, I'll be sharing with all of you one of these secret family recipes: Spiked Chili.

I was not a huge fan of chili until I tried this particular recipe - the idea of it disgusted me, to be more precise. So, for all those skeptics out there, I encourage you to give this one a chance. Brian's mom, Sue, created this recipe herself years ago and has been perfecting it ever since. We think she's finally done it. Spiked Chili has been a staple meal for us these past few winters living together, and we can't wait to continue to enjoy it!

It makes enough for about six servings; that's enough for two for dinner, leftovers another night, and two additional servings to freeze for dinner weeks later. At under $20 for it all, and with lots of tomatoes, lean meats, and fiber-rich beans, this makes for a cost-conscious, healthy, and comforting meal. The secret ingredient is...you guessed it, beer. It's fun to cook, just don't enjoy it too much!

With Punxsutawney Phil calling for an early spring and the temps in Richmond creeping higher, you better get cooking to enjoy this winter favorite!

Here are most of the ingredients you will need. I also like to add some summer crisp corn (not pictured).

PS - Navy beans are weirdly hard to find...we had to go to three different grocery stores and ended up finding them at Martin's. Bless you, Martin's.

To begin, in a large skillet, sauté 1 cup chopped yellow onion in olive oil until tender. Add the beef and the sausage together, and cook through.

While that's cooking, drain the liquid from your beans, corn, and canned tomatoes. Mince of garlic and chipotle chilies and set aside.

The next step is really too easy. You just add all the ingredients and seasonings to the crock pot and mix it all up. Add the beer last. Come back in three to four hours and prepare to be amazed.

Well, actually, come back in two hours and taste it to make sure the seasonings are to your liking. We always end up adding an another dash of it all.

Check out the full recipe at the bottom of the post, including instructions on how to cook this chili if you don't have an entire afternoon to wait around for a crock pot to heat up. Enjoy!

This meal isn't complete without some cornbread muffins. We usually use Jiffy brand (it costs $1) and they have turned out pretty dry for us in the past. Desperate for moist Jiffy corn muffins, we followed the box directions as instructed, but also added in a quarter stick of butter, a bit more milk than the recipe calls for, a few tablespoons of sour cream, and some honey.

Even as leftovers, these were still softer and more delish than a freshly baked muffin without the extra milk/butter/sour cream. I'm so glad we finally figured this out!

Meanwhile, I used the rest of that stick of butter and whipped it with a hand mixer for several minutes until fluffy, beating in two tablespoons of milk and honey. This sweet whipped honey butter was amazing on the muffins, and definitely a must try!

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Spiked Chili

• 1 pound ground beef
• 1 package (1 pound) chorizo or andouille sausage, sliced
• 1 onion, chopped
• 1 tablespoon extra virgin olive oil
• 1 package chili seasoning
• 1 teaspoon pepper
• 1 tablespoon garlic salt or garlic, minced
• Additional chili powder, cumin, red pepper flakes, and/or hot sauce to desired heat
• 2 (15 ounce) cans diced tomatoes, drained
• 1 (8 ounce) can tomato sauce (15 ounces if you like it saucier)
• 1 tablespoon canned chipotle chilies in adobo sauce, chopped
• 1 can black beans
• 1 can pinto beans
• 1 can navy beans
• 1 can summer crisp corn
• ½ bottle of beer

1. Add olive oil to large pot and sauté onion until tender. Add meat and sliced sausage and cook until done, about 10 minutes. Drain excess fat.

2. Stir in seasonings and add remaining ingredients to pot. Heat on medium heat until simmering. Reduce heat and continue to cook until desired consistency, about 15 minutes to an hour.

3. Serve with shredded cheese, sour cream, chopped onion, and cilantro.

Sweet Whipped Honey Butter

• 1 stick (1/4 pound) butter, softened
• 2 tablespoons milk
• Honey, to taste

1. After butter has softened to room temperature, put in small mixing bowl.

2. Add milk. Use mixer on slow then fast to whip butter until light and creamy, adding honey throughout as desired.

3. Spread on cornbread muffins and enjoy with a hearty bowl of chili! Store in refrigerator when not in use.