I tried to think up a more desciptive or clever name for this recipe, but they all felt kind of flat and boring.

Pork and Beef Chili

Pork, Beef, and Black Bean Chili

Chili with Carrots (What?!)

Emily-Threw-Some-Stuff-In-A-Pot Chili

All of the above are appropriate, but not so inspiring. I wanted chili, but I didn’t feel like any of my go-to recipes. So I made up a new one. Dan voted this his favorite chili yet.

Winner, winner, chicken dinner.

The chili is a little odd because it has carrots in it, but I think they add a nice sweetness to the chili. Try it!


  • 1lb. ground beef
  • 1lb. ground pork
  • 1 onion, coarsely chopped
  • 1 medium carrot, chopped
  • 1/4 teaspoon liquid smoke
  • 1 can black beans, rinsed
  • 1 8oz. cans tomato sauce
  • 1 tablespoon minced garlic
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon, scant, cumin
  • salt and pepper to taste

Begin by slicing the onion

Then give it a rough chop in the opposite direction.

To chop the carrots begin by slicing them into thin sticks

then chop them into small sections. You want the carrots to be quite a bit smaller than the onions.

I know the carrots sound weird, but truly they were yummy, a nice deviation from normal chili.

Meanwhile, brown the pork and beef in a large dutch oven. Drain the grease off the meat. Or if you’re lazy like me and it doesn’t look like TOO much grease, leave it. It won’t kill you…today…

Toss in the rinsed black beans

Add the carrots, onions, garlic, and tomato sauce.

Give it a stir then realize it needs more tomato sauce. Well, at least that’s what I did. I had started out with only one 8oz. can of tomato sauce. I give you permission to add as much or as little tomato sauce as you like.

You’re welcome.

Now it’s time for the beautiful spices, toss in the chili powder, paprika, cayenne pepper, cumin, and liquid smoke. I had liquid smoke on hand from our last pig roast, and I thought what the heck? Throw it in! I went super light on it so I’m not sure I could even taste it, but it should add a bit of a…wait for it…smokey flavor! I bet you’d never guess that one, right?

Bring the chili to a boil, reduce heat to low and simmer for at least a half hour, stirring occasionally. If you’ve got longer to let it simmer, let it. Chili is one of those things that gets better with time.

While the chili is simmering whip up your favorite corn bread. I think I’ve mentioned before that I like this one. Yep, it’s got sugar in it. It’s delicious. Who doesn’t need a little cake with their chili??

Serve up the chili with a little cheese on top. I had smoked Gouda on hand which went wonderfully with the smoky (although potentially imagined) chili.

What kind of happy accidents have taken place in your kitchen this week?

I actually had a not-so-happy accident this weekend. I ended up spraying my entire kitchen with red wine…all the way to the ceiling. Oh boy. I haven’t quite gotten the energy to try to get the stains off the walls yet. I think we might have to paint the kitchen before we move out. 🙂

6 thoughts on “Chili

  1. MOM says:

    We just might have to try this recipe. Regarding your wine accident: Maybe you should have bought “cooking insurance” in addition to “pet insurance” for your apartment. Hope the wine cleans up nicely!

    • I finally cleaned it up with a magic eraser, and that worked well on the ceiling which had semi-glass paint. It didn’t work so well on the walls which appear to have flat paint on them. Any ideas to get it out? It’ not terrible, but not exactly nice looking either.

      • MOM says:

        Sorry, no more ideas from here. If the magic eraser didn’t do it, I haven’t got a clue. I recently tried warm vinegar (heated in the microwave) mixed with BLUE Dawn dishwashing liquid on the shower walls. It took all the soap scum off, but didn’t do a thing for the mold. It also left traces of blue in the grout (bummer). If you only have soap scum – it works like a charm without scrubbing.

  2. a TABLESPOON of cayenne pepper? Are you crazy?

    The recipe sounds delicious, and I will indeed have to try it (I just love the combo of meats, it’s my favorite way to put some pizzazz in meatballs & burgers too!). But I will most definitely be cutting down on the c-pepper. By a lot. Maybe up the liquid smoke, too.

    I think the carrots are a wonderful idea! Have you had chili made in Ohio? They add brown sugar &/or cinnamon to theirs, which gives it a sweet after-taste. In my opinion, it’s TOO sweet for a savory chili. So the carrots sound like a great alternative, a bit of sweet without making it nasty. Yum yum!

  3. MOM says:

    PS: I like how you cut up the carrots. I always slice mine, but then they are too big for some recipes. Glad you had a good birthday weekend. Miss you!

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