It’s chili season! And nothing oozes fall more than chili, plaid, pumpkins and football. Am I right? We wouldn’t be a true food blog with out sharing a chili we love. I love to cook up a large pot of chili for dinner and eat left-overs through the week. A big bowl of warm, hearty chili with some sweet corn bread on the side makes me happy. Today I’m teaming up with Chobani Yogurt to share my tasty recipe for homemade chili and telling you my secret ingredients!
This recipe is really forgiving and can be customized how you like, but I’ll tell you how I get to my final product. No chili is complete with out toppings! I love to add on a little shredded cheese, a few bacon pieces, cilantro, and GREEK YOGURT! Yes friends, try subbing sour cream for greek yogurt! It’s so good! Greek yogurt has a little bit of a tangy that adds an extra flavor dimension. Not to mention it is incredibly healthy.
We were invited by Chobani to share a favorite game day recipe apart of their tailgating series. Chobani was named the official yogurt of college football! We jumped at the chance being food, football and Chobani lovers. I am particularly little biased towards Chobani yogurt. I live just a few miles from one of the main Chobani factories in the country! Many of my friends work there and Chobani has been a huge blessing to our community here in Twin Falls, Idaho. My husband and I moved back here after living in California for years. We miss Cali but love our Idaho roots. Twin has grown and changed so much since we moved away after high school! I swear there is a never-ending list of restaurants and shops being built. Schools are being built right and left to keep up with the growing population. A large part of that is from the Chobani factory that was built a few years ago. Not only that but it seems like every community event I have attended, Chobani is sponsoring and giving out yogurts! I have so much respect for companies that give back to the communities they reside in. Anyways! We love Chobani around here!
Back to our fall game day recipe… I love to add bacon to my chili because well, BACON! To make this chili start out by frying up about 8 pieces of bacon. Nice and crispy. While those are cooking up, mince up some jalapeños, garlic and onion. I love jalapeños. They have so much flavor and if you want a little kick, keep your seeds. I usually skip the seeds because of kid mouths I’m feeding. So get your veggies prepped and when the bacon is done, sauté them in the same skillet with a little of the bacon grease reserved because well, FLAVOR! When those are done, cook up your hamburger meat in the same skillet! Makes for easy clean up.
So here is a tip that makes for some yummy chili… I add my beans and tomatoes to my crockpot or large pot first. Then take a handheld immersion blender and put it right in the pot and give a few pulses. This purees a little of the beans and tomatoes to make it thicker and creamier! If you don’t have an immersion blender, scoop a cup or two into a regular blender and puree. You will get the same effect.
And now to reveal my secret ingredients… while the bacon and jalapeños add some amazing flavor, this chili wouldn’t be the same with out a little brown sugar and liquid smoke! If you haven’t ever cooked with liquid smoke, you need to try it! It gives any dish an extra element that you just can’t get unless you were cooking over a campfire or with a real smoker. And on a Tuesday night with dance and football practice and homework, campfires aren’t happening! The combination of brown sugar and the liquid smoke is just delicious. You will be asking for seconds.
Hope you enjoy this sweet and savory chili! It’s so good! For more ideas of how to cook with Chobani greek yogurt, click here, they have some wonderful recipes!
- 2 cans stewed tomatoes
- 8 pieces of crispy bacon, crumbled
- 2 large jalapeños, minced
- 3 cloves of garlic, minced
- 1 small onion, diced
- 1 lb ground beef, cooked
- 2 Tbsp Liquid Smoke
- 3-4 Tbsp brown sugar (depending on your taste)
- Chobani Plain Greek Yogurt
- Shredded Cheese
- In a non-stick skillet, brown bacon.
- Removed bacon and sauté jalapeños, garlic and onion in a small amount of bacon grease.
- Meanwhile, combine undrained beans and tomatoes in a large pot or crockpot. Use an immersion blender to pulse a few times in the pot. Makes for a thicker creamy chili.
- When veggies are done, cook the ground beef in the same skillet.
- Add bacon, sautéed veggies and beef to pot.
- Add liquid smoke and brown sugar. Stir all to combine.
- If using stove-top, bring to a simmer for 20-30 mins. If using a crockpot, cook on low for up to 5-6 hours.
- Serve with a dollop of Chobani Greek Yogurt, shredded cheese and corn bread
PRESURE COOKER: Follow instructions above except brown ingredients in open pot on any setting. When ready to cook, lock lid in place and set to soup setting. Quick release, garnish with toppings.