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Yesterday I made a large pot of spicy, rich comforting chili.   It was incredible!!  I can’t wait to reheat the leftovers because chili is even better the next day.

The recipe I use incorporates honey to give an awesome balance to the smokiness of the chili, and it creates one delicious dish.  The honey adds another layer of flavor, and you can taste just a hint of sweetness in the background.  Plus the honey helps to cut the acid in the tomatoes.

Because chili is so versatile, why not add your own favorite ingredients or leave out the stuff you don’t particularly care for.  I’m sure it will be a recipe you will come back to over and over again.  Serve it alongside a stack of warm tortilla chips, fluffy hot rice, or even eat it by itself.  There are no rules…other than to just enjoy it:-)

Honeybee Chili

  • 3 tablespoons vegetable oil
  • 4 or 5 cloves garlic, finely chopped or grated
  • 1 jalapeno pepper, ribbed and seeds removed
  • 2 medium or one large onion, finely chopped
  • 1 red bell pepper, chopped
  • 3 tablespoons chili powder
  • 2 tablespoons honey
  • 1 tablespoon ground cumin
  • Salt and freshly ground black pepper
  • 1 pound  lean ground beef
  • 1 pound seasoned ground sausage
  • 1 cup beef stock
  • 2 cans kidney beans (or any kind you like), drained and rinsed
  • 1 large can of crushed tomatoes
  • 1 bay leaf
  • 1 can of diced tomatoes, with juice
  • Lime wedges, for garnish
  • Shredded cheese, for garnish
  • Sour cream, for garnish
  • Sliced scallions, for garnish

honey with chili


Take a large heavy-duty pot or dutch oven, and add the vegetable oil and heat until oil is hot.  Add the vegetables and cook until the veggies are tender.  Add the spices and season with salt and pepper to taste.  Cook until the seasonings are beginning to smell fragrant.

Add the beef and sausage and break the meat up with a wooden spoon. Continue to cook the meat until brown bits are starting to stick to the bottom of the pot.  These bits are where the flavor is.  Start to scrape the bits with your spoon. Stir in the beans.

Add the crushed and diced tomatoes and the beef stock and honey. Toss in the bay leaf.  Turn the heat down to low and simmer for about 1 1/2 hours. Taste for seasoning and add salt and pepper, as desired.

Transfer the chili to serving bowls.  At this point you can add other ingredients to make it special such as lime wedges, sour cream, scallions or chopped onion, or shredded cheese.  My daughter likes to crush tortilla chips and sprinkle them over her chili.  My husband likes his chili with a slice of buttery crusty cornbread.

Anyway you prepare it, chili is sure to please.

Why not share your favorite chili recipe with us.


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