Ingredients for Appalachian Chili
- 1.5 lbs ground beef
- Salsa
- Chili Sauce
- 2 (15-ounce) cans diced tomatoes (undrained)
- 2 (15-ounce) cans tomato sauce
- 12 cups beef broth
- Chicken Broth
- Carrots
- 1 large onion (chopped)
- 2 green bell peppers (chopped)
- Chipotle Pepper
- Red Hot Sauce
- Garlic Salt
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- Sorghum Molasses
- 2 (15-ounce) cans kidney beans (drained and rinsed)
- Chili Beans
- 1 lb of spaghetti
- 1 lb ground chicken
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 (15-ounce) cans pinto beans (drained and rinsed)
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How to Make Appalachian Chili
- In a large (6-quart) pot, combine 1.5 lbs ground beef, 1 lb ground chicken, and 12 cups beef broth. Crumble the ground meats while stirring.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to medium-low. Add 1 large onion (chopped), 2 green bell peppers (chopped), 2 (15-ounce) cans diced tomatoes (undrained), 2 (15-ounce) cans tomato sauce, 2 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon oregano, 1/2 teaspoon cayenne pepper (optional), 2 teaspoons salt, and 1 teaspoon black pepper. Stir well after each addition.
- Bring to a simmer, then reduce heat to low, cover, and simmer for 90 minutes, stirring occasionally.
- Add 2 (15-ounce) cans kidney beans (drained and rinsed) and 2 (15-ounce) cans pinto beans (drained and rinsed). Continue to simmer for another 30 minutes.
- If serving over spaghetti, cook 1 lb of spaghetti according to package directions. Drain and keep warm.
- Serve the chili hot in bowls, topped with saltines or oyster crackers. Alternatively, serve the chili over the cooked spaghetti on plates.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
40g
Fat
20g
Carbs
14g