Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Wild Card Chili
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- #63521
The addition of molasses is the wild card in this delicious chili recipe. It adds a sweetness with a hint of bitter that really works to bring out other flavors.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
1 pound chopped beef (stew meat or ground beef, if desired)
1/2 cup chopped onion
1 can (16 ounce size) red beans, rinsed and drained
1 can (16 ounce size) refried beans
1 can (8 ounce size) tomato sauce
1 cup water
1 teaspoon chopped hot red peppers
1/2 teaspoon salt
1/2 teaspoon garlic salt
0.13 teaspoon black pepper
0.13 teaspoon cayenne pepper
3 tablespoons chili powder
1 tablespoon molasses
directions
Heat a Dutch oven over medium-high heat. Add the beef and onions and cook, stirring frequently, until the beef is browned. Drain off any excess grease.
Add the drained red beans, refried beans, tomato sauce, water, chopped peppers, salt, garlic salt, black pepper, cayenne, chili powder, and molasses. Mix well.
Bring the chili just to a boil then reduce the heat to a low simmer. Cover the Dutch oven and let the chili simmer for 1 hour, stirring occasionally.
Serve the chili hot, with any desired toppings such as sour cream, shredded cheese, etc.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 13, 2016
Also been making this for years, and it never disappoints. Recently modified for Paleo diet. Replaced canned beans with extra canned tomatoes + 2.5 cups lightly sautéed zucchini/carrot/celery/yellow&green peppers, and subbed a can of unsweetened pumpkin for the can of refried beans. I usually season it with Trader Joe's taco mix plus extra cumin. Tried the original recipe with grass-fed beef, and had the best chili of my live. Both the regular and Paleo versions are delicious; the original is lightening fast!
October 9, 2014
Been making this for years as it's so easy. Only change I made was to use sirloin tip in 1/2" cubes in lieu of ground beef
November 3, 2008
This is the best chili I have ever tasted! It is the perfect combination of sweet and spicey. I always make enough for left overs because my family and I cannot get enough. It is also easy to adjust the spices if you want it less or more spicey.