With winter just on the horizon and the colder temperatures beginning to settle in here in the Blue Ridge Mountains, it’s the perfect weather for Chili. The internet of course if full of Chili recipes, but we’re going to share a trick with you along with Jenn’s secret ingredient she learned from a neighbor.
Overnight Mountain Chili
Here are the ingredients:
- 2 tablespoon oil
- 1- 1 ½ cup chopped onion
- ¾ cup chopped green bell pepper
- 1-2 chopped jalapenos pepper
- 1 pound of ground beef
- 1 pound of sausage
- 1-2 cups of diced ham
- 1 tablespoons of garlic
- 3 tablespoons of chili powder
- ½ teaspoon of cumin
- ¼ teaspoon of oregano
- 1 15oz can of diced tomatoes
- 1 15oz can of tomato sauce
- 1 7oz can of green chilies
- 1 15.5oz red beans
- 2-3 cups of shredded cheddar cheese
- salt and pepper to taste
Start by heating your oil on medium then adding in onions and peppers, cook until tender. Add in your beef, sausage and garlic breaking up the meat as it cooks making sure there is no pink. Drain the fat.
Now add in your chili, cumin oregano, salt and pepper followed by the ham. Yes, we said ham, this is the secret ingredient – trust us, it makes the Chili taste amazing. Now, add the tomatoes, tomato sauce and green chilies. Next add beans and 2 cups of cheese (more or less up to you). Continue to cook until you get the consistency that you like.
I usually turn mine down and let it simmer for a couple of hours to slow cook. We really recommend you let the chili sit over night, as it’s so much better than right off the stove. Sitting overnight allows all of the flavors to really come out, including the subtle ham flavor. Hence the name “Overnight Chili”.
We enjoy ours with crackers, sour cream, some extra cheese, and garnished with chives, green onion or parsley. Mmmmmm, it’s so good and warms you from the inside out.