I’m always on the lookout for a few good crock pot recipes (though you could also just simmer on stovetop) and this one hit the spot. The Garlic Cheddar Bread was the perfect companion for this all-American chili.
Billy’s Chili is our family friend Bill Sheil’s creation that I have had at a couple of Notre Dame game-watches. Super simple and very tasty. I think I appreciate this dish much more knowing just how easy it is. This will be a recipe that I’ll go back to for years to come and I may try to add my own variations to keep it interesting too (chocolate or beer anyone?). What else is a great addition to chili recipes?
Anyways, here’s all it takes (makes 8-10 servings I’d guess):
- 1 large onion, roughly chopped (save a handful for later)
- 1lb. Ground Sirloin (can use turkey if preferred)
- Couple cloves of minced garlic (optional)
- 1 large (15 oz) can tomato sauce
- 2 cans (15 oz) diced tomatoes
- 1 can each (15 oz) kidney, pinto and black beans with all the juice
- 4-5 Tbl. chili powder
- 1-2 tsp ground cumin, ground coriander, & red chili pepper flakes (adjust chili flakes for spice – I used about 1 tsp)
- 3-4 bay leaves depending on size
- 1/2 tsp worcester sauce
- 2-3 Tbl. pickapeppa sauce (caribbean) or Pica Pico Mexican Hot Sauce
Cook down the onions & garlic with a splash of oil and brown the sirloin, making sure to season as you go with salt and pepper.
Once that’s ready, combine with all the rest of the ingredients in a crock pot and cook for at least 2-3 hours.
Top it with some sour cream, cheddar cheese and any left over onions or green onions if you have them. And most definitely serve with a grilled cheese, or, better yet, Juli’s Garlic Cheddar Bread. I don’t know why I never thought to put green onions, garlic, or butter on the inside of my grilled cheeses, but I’m thankful my sister did. This can go with tons of meals so use it with soups, as an appetizer, or if you are a lover of the savory, like me, dessert :)
- Fresh bread batard, cut through the middle like you are making garlic bread (Ciabatta or Sourdough work great)
- Garlic Butter (about 4 cloves of garlic per stick of butter usually works out nice. Adjust as you see fit.)
- Green Onions or Chives
- Shredded Cheddar Cheese (pref. sharp)
- Any other nicely melting cheese–I used a touch of Mozzarella because I had it on hand. Swiss or Mont. Jack could be nice (optional)
Make your garlic butter by simply mixing garlic and butter in a bowl, lightly microwaving if necessary. Add in some chopped chives and fresh ground pepper. Spread onto both sides of the bread, and top one side with a healthy amount of cheddar and just a little bit of your secondary cheese–cheddar should be the star (“generous” is probably a better term than “healthy” but I liked the irony). Top with the non-cheesy side of the bread, as if you were making a sandwich and wrap completely in foil.
The above can be made in advance and refrigerated–just pop into the oven 15-20 min before your meal.
Place in an oven for 10-15 minutes on 400 degrees, turning every 5 minutes. Cook until all cheese is melted and pull apart while still warm, making sure cheese is distributed on both sides.
Enjoy these simple, yet delicious recipes for Billy’s Chili and Garlic Cheddar Bread. Let me know what you think!