This recipe originated from The Good Housekeeping Illustrated Cookbook, which I got as a young adult. (I won’t tell you how many years ago!) As my cooking skills have developed, the recipe has changed a bit, but not too much. This is a good basic plan that goes together easily with readily available ingredients.
Many years ago, in an effort to put healthier choices in front of my family I swapped out the ground beef for ground turkey and my husband doesn’t notice the difference. (If he does, he loves it just the same and hasn’t said anything!) I’ve served this at large gatherings and everyone always comes back for seconds!
For a big crowd, double the recipe, bake some potatoes or make a pot of rice and serve the chili over the potatoes or rice. Everyone seems to love this non-traditional and fun serving method; and it’s an economical way for the chili to serve more people!
Follow the directions through Step 4 up to two days ahead of time. Let the dish cool down then cover and refrigerate. When ready to serve, remove from the refrigerator, and continue with Step 5.
You can also freeze the chili before adding the beans. Make several batches ahead of time, cool, then seal in plastic freezer bags. It will keep for up to 3 months in the freezer.
Your family may like more or less heat. To cut down on the spiciness you can eliminate the pepper sauce and lessen the amount of cumin used. To amp it up, add more chili powder, pepper sauce and/or cumin. Enjoy!