Welcome back to HomeTown Kitchen, where we step out of the bank and into the kitchen for good food, good friends, and great stories. Today, weāre cooking up a big pot of Crowās dadās famous chili, a warm, hearty classic packed with flavor and perfect for cold-weather days, family gatherings, or post-hunt weekends.
In this episode, Crow walks us through:
– Browning a beef + venison combo
– Building flavor with onions, garlic, crushed tomatoes, and tomato paste
– Choosing your chili powders (mild, hot, or make-it-burn!)
– Beansā¦ or no beans (and why blending them might change your life!)
– Crockpot vs. stovetop cooking
– Serving ideasāfrom classic crackers to grilled cheese to full-on Frito pie
Along the way, we laugh through hunting stories, holiday traditions, school-lunch memories, chili debates, and the eternal question: What sandwich actually belongs next to a bowl of chili?
After a long simmer, we dish up the final bowlsātopped with cheese, sour cream, and plenty of personality.
ā±ļø Cook Time Tips:
ā¢ Brown the meat first for max flavor
ā¢ Let it simmer low and slowā4 to 6 hours takes it from good to unforgettable
ā¢ Even better the next day (chili always is!)
š„ Ingredients:
Beef + venison (optional but delicious!)
Chili beans
Light & dark kidney beans
Onion & garlic
Chili powder (your choice of heat!)
Crushed tomatoes
Tomato paste
Whether youāre making dinner tonight or prepping for a holiday āSoup Christmas,ā this chili is guaranteed to warm your bones.
š Try the recipe at home and tell us:
What do YOU eat with your chiliācrackers, grilled cheese, PB&J, or something else?