With the arrival of fall, I’ve been in the mood for casseroles, stews, and soups. Today’s recipe for Comforting Chili keeps us happy and satisfied. When the weather turns cold, there is nothing better than good old-fashioned comfort foods to warm us. They are the solution to chase away the blues and warm up chilly days!
To combat the cold and damp, I made this big pot of spicy, flavor-packed chili, combining beef and pork for depth and complexity. The vegetables and stock help with balance so you don’t wind up with overpowering tomato. You can add more heat if you want by increasing the amount of chile powders, adding fresh peppers, or using hot sauce.
Beautiful avocado slices ready to top the chili
Including beans in chili? Not for me. I prefer the Texas-style which is loaded with meat without any beans. I like the simplicity. If you are a beans-in-chili lover, make a pot of black beans and serve alongside. They can be stirred into a bowl to add flavor, texture, and help reduce some of the spicy heat.
When I am cooking I lightly season my dishes with salt and pepper along the way, flavoring both the vegetables and meats as they cook, and then making a final adjustment after everything has been combined. There are some people that would argue with me that I should add specific measurements for the salt and pepper to my recipes, but I want you to get used to tasting as you go along, layering the flavors and training your palate. The more you do this, the more intuitive your cooking will become!
Baking is a whole different ball game. There precision is what makes the difference between success and colossal failure. When baking always follow the recipe exactly. Once you are confident in the results you can make small adjustments to seasonings and flavor combinations. Baking truly is science.
For today’s meal I chose to top my “bowl of red” with shredded Monterey Jack cheese, slices of avocado, a dollop of sour cream, and crumbled tortilla chips. Cheese is always a good idea, LOL, avocado adds creaminess, sour cream helps with cooling, and the chips are perfect for a little much needed texture.
A sprinkling of paprika on the sour cream adds interest and color
I’ll bet your family will love the crunch, so you definitely want to serve extra chips with each bowl. You can give small bowls of pre-crumbled chips for your littlest ones, saving you from having to clean up as much. They can feel empowered to add more to their own bowl without making a as big a mess.
This time I kept my chili fairly mild to give The Artist’s tummy a much-needed respite. Normally I would have included some chopped jalapeno peppers. If these are too hot for you, try using chopped mild chiles like poblanos for a touch of heat without searing your mouth.
In cooking, a recipe is only a guideline to help you be creative. Stretch yourself, if you like a specific flavor or ingredient, add more. If you don’t like something leave it out or replace it with something you enjoy. When you make a recipe your own with adaptations, it becomes a memory that can evolve into a family tradition. Just be sure to take notes so you can recreate it!
Have a wonderful weekend and I’ll see you back here on Monday for another delightful chocolate recipe!!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Comforting Chili for Chilly Days:
- Chili: oil, celery, carrot, onions, bell peppers, garlic, beef, sausage, beef broth, tomatoes, wine (optional), Worcestershire (optional), chili powder, cumin, oregano, chipotle powder, sugar, salt, pepper, masa harina or corn flour, corn kernels
- Garnishes and Toppings: cheese, sour cream, tortilla chips, avocado, green onions, etc.
PRO Tip:
If you are only going to be using a few slices of avocado, you can cut them straight off the pit. Yep, just use a sharp knife to cut a slice or more off the avocado, straight through the skin, and then you can very easily and cleanly peel off the tough outer skin from each slice. So much simpler than trying to remove the pit and slice in the peel!
How to make Comforting Chili for Chilly Days:
- Heat the oil and sauté the celery, onions, carrots, and bell peppers
- Brown beef in the oil, then cook the sausage
- Stir in the broth, tomatoes, wine and Worcestershire sauce
- Add the seasonings; reduce heat to low and cook 1 to 1-1/2 hours, stirring often
- Thicken with masa harina or corn flour if desired
- Taste and adjust seasonings as needed; serve and enjoy!
PRO Tip: Doesn’t chili need beans in it?
Not in my opinion. I prefer Texas-style which is loaded with meat and without any beans. If you love beans in your chili, add them as it is cooking or make a pot of black beans and serve alongside. They can be stirred into a bowl of the chili to add flavor and help reduce some of the spicy heat.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Chef’s knife
- Cutting board
- Box grater
- Dutch oven or large stockpot
- Slotted spoon
- Ladle
Gluten-Free Tips:
While this dish is fairly easy to make gluten-free, always check the component ingredients for any gluten ingredients or cross-contamination. The labeling laws have gotten much stricter in recent years making it easier for us to recognize gluten-free products. When in doubt, contact the manufacturer and ask about their safety practices.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another kosher brand, or table salt, you will not need as much because they are saltier.
*** The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Comforting Chili for Chilly Days (GF)
Enjoy today's Comforting Chili to chase away chilly days. Packed with chunky beef and sausage with savory spices, it will warm you to your toes!
Ingredients
Chili
- 3 tbsp olive oil
- 2 stalks celery, trimmed and chopped
- 1 carrot, scrubbed clean, trimmed, and chopped
- 3 medium onions, chopped
- 2 red bell peppers, stem and seeds discarded, finely chopped
- 2 cloves garlic, peeled and minced
- 2 lb (907g) chuck, sirloin or London broil, trimmed of excess fat and cubed
- 1 lb (454g) gluten-free mild or hot Italian bulk sausage, optional (increase the beef if leaving it out)
- 2 cups (473g) gluten-free beef broth
- 2 large (28 oz; 794g) cans crushed tomatoes
- 2 cups (473g) dry red wine *** or water
- 1 tbsp American Lea & Perrins Worcestershire sauce (be sure it is gluten-free, some non-American versions may not be safe)
- 4 tbsp gluten-free chili powder or ancho chile powder
- 3 tbsp ground cumin
- 2 tbsp dried oregano
- 2 tsp chipotle powder, or to taste, or use smoked paprika for milder flavor
- 1 tsp sugar
- Kosher salt** and freshly ground black pepper, to taste
- 2 tbsp gluten-free masa harina or finely ground cornmeal for thickening, optional
- 1 cup (237ml) frozen corn kernels, optional
Garnishes
- Grated cheese, sour cream, crumbled tortilla chips, avocado, etc.
Instructions
1. In a large Dutch oven or stockpot, heat the oil over medium-high heat. Sauté the onions, celery, carrots, and bell peppers until softened, stirring often, about 3 to 5 minutes. Keep an eye on the heat under the pan because once it heats up, you can lower the temperature. Use a slotted spoon to transfer the vegetables to a large bowl and set aside.
2. Add the beef to the same pan, about 1/3 at a time, and cook until well browned. Use the slotted spoon to remove each batch of meat, transferring it the bowl with the vegetables. When the beef is done add the pork sausage to the hot pan and cook, stirring regularly breaking up large clumps. When the pork is cooked through, return the browned beef cubes and vegetables to the pan. Stir to combine.
3. Add the broth, tomatoes, wine, and Worcestershire sauce. Scrape the bottom of the pan to release the browned bits, they are pure flavor. Sprinkle with the chili powder, cumin, oregano, and chipotle, stirring everything together to combine. Stir in the sugar. Taste and adjust seasonings with salt and pepper. Add more chili powder or a little cayenne pepper if you want the chili spicier … just remember that it will get hotter as it cooks so don’t add too much now, you can always add more later!
4. Reduce the heat to low and cook for 1 to 1-1/2 hours, stirring occasionally and scraping the bottom of the pan, until the meats are tender and flavors have blended. Skim any accumulated grease from the top and discard. If the chili is too thin, you can thicken it with the corn flour. Sprinkle it over the top and stir it in, being careful to break up any lumps, keeping the chili smooth. Simmer, stirring often, until thickened, about 3 to 5 minutes. Taste and adjust seasonings again.
5. Ladle into bowls and pass the garnishes. The crumbled tortilla chips add a nice crunchy texture to the stew and your kids will love helping you smash them! Enjoy!
Recipe found at www.theheritagecook.com
Notes
* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another kosher brand, or table salt, you will not need as much because they are saltier.
** The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 590Total Fat: 36gSaturated Fat: 12gUnsaturated Fat: 24gCholesterol: 145mgSodium: 942mgCarbohydrates: 22gFiber: 5gSugar: 7gProtein: 39g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in Jan 2017. The article was updated in 2026.
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