Recipe: Party Time Chili

bowl of chili surrounded by cornbread, cornbread mix and vegetables

As the days get shorter and nights get crisper, it's nice to warm up with a big bowl of chili. Lenexa Farmer Market vendors offer many local ingredients to help you make the perfect pot. Don’t have a go-to chili recipe? Try this award-winning version that won the Wichita Chili Cookoff.

Don't forget to pick up a bag of Jake's Crazy Cornbread Mix from JET Produce and Meats.

Ingredients

½ pound ground pork
1 pound ground beef
3 cups diced tomatoes
2 cups crushed tomatoes
1 cup tomato sauce
2 cups chopped green pepper
2 cups chopped onions
1 cups chicken broth
1 ounce chopped garlic
2 tablespoons chili powder
1 tablespoon cumin
2 tablespoons paprika
¼ teaspoon white pepper
¼ teaspoon red pepper
1 tablespoon liquid smoke
1 tablespoon salt
¼ cup fresh thyme 
¼ cup fresh oregano
1 bay leaf whole
Chopped hot peppers, to taste

Directions

  1. In a large stock pot, combine beef and pork. Brown the meat, breaking it up as it cooks. 
  2. Add onions, green peppers, hot peppers and garlic. Sauté until onions are clear.  
  3. Drain and discard fat if there is excess. 
  4. Add chicken broth and bring to simmer. 
  5. Add all remaining ingredients except for herbs.  
  6. Bundle bay leaf, thyme and oregano in a cheesecloth.  
  7. Slow simmer, stirring regularly for a 1.5 hours. 
  8. Adjust salt, hot peppers and spices to taste. 
  9. Remove the cheesecloth bundle before serving.

Note: This is really popular with my family, especially since it does not have beans. I always have a pot of beans for people to add to their chili so they are not missed. I often also use a full pound of pork because it usually comes in 1-pound increments.

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