It's Thursday!


Of course it is. And of course, I have a new video up. And next week, you'll be able to watch these on earless rabbit, which I encourage you to do - but subscribe on youtube too!

Chili. This time of year, stews and endlessly bubbling soups just tweak at the belly and the mind. This one is a FABULOUS recipe (with 2nd place in a TEXAS chili cook off to show for it!) and so so easy. It'll taste good if you eat it the day you make it; it'll taste AMAZING if you let it sit for a day or two in the fridge.  Perfect for entertaining or "keep in the freezer" nights!

Chili (meat-lovers!)

Time to prep: 10 minutes

Time to cook: 3 hours +

Serves: 8+ (can halve it)

Serve with: rice, cheese, sour cream, scallions. Baked potatoes. Hot dogs. Spaghetti if you’re from Cincinnati. THIS IS AMAZING! It freezes beautifully and is better when it’s had time to sit – so make LOTS.


  • 3-4 onions, chopped
  • 1 lb mild or hot Italian sausage, casings removed (can sub turkey or chicken sausage)
  • 3 lbs ground beef (can use ground turkey if you wish)
  • 6 TBS chili powder (my favorite is Penzey’s)
  • 6 TBS flour
  • 2 TBS paprika
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 3-4 14 oz cans kidney beans
  • 1 28 oz can whole tomatoes
  • 2 bay leaves



  • Crumble the sausage and ground beef in a large pot (spaghetti pot or dutch oven) and set it over medium heat. Add the onion and stir. Cook, stirring occasionally, until the meat is no longer pink.
  • Drain the meat in a colander set over a bowl (to catch the grease). Put meat back into the pot, still on medium heat.
  • Mix the chili powder, flour, paprika, salt, and cayenne in a bowl.
  • Sprinkle the spice mix over the meat and stir in. Cook for at least a minute, cooking the raw taste out of the flour.
  • Stir in the beans and tomatoes, scraping up any stuck bits from the bottom of the pan. Turn heat down to lowlowlow.
  • Add the bay leaves.
  • Simmer, covered, for 2-3+ hours. You will have to stir occasionally to make sure it’s not burning on the bottom.