Bodacious Chili

READY IN: 2hrs
Recipe by ratherbeswimmin'

My husband and I love chili. This one is non-traditional but we loved the blend of spices. Very different. From Southern Living.

Top Review by Jeanne Strunk

I have made this recipe since it was first published in Southern Living waaay back in the late 1990's and it is a wonderful recipe that tastes better the longer it cooks. However you are missing the part of the original recipe that sent your taste buds over the moon. There is a topping that went with the original recipe for a spicy sour cream topping and trust me when I say it takes this recipe to a whole other level. Here is the recipe for this topping taken from the SL cookbook it was published in:<br/><br/>1 (8 oz) carton of sour cream<br/>1/2 cup salsa<br/>2 TBSP Mayonnaise<br/>1 tsp chili powder<br/>1/2 tsp onion powder<br/>1/2 tsp curry powder<br/>Dash of ground red pepper<br/>1 TBSP lemon juice<br/>1 tsp Dijon mustard<br/><br/>combine all ingredients; cover and chill while the chili cooks. top your chili with a dollop of this and shredded cheddar cheese = Chili heaven! <br/> Yield: 1 2/3 cups

Ingredients Nutrition

Directions

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the first 8 ingredients; cook and stir continuously until the meat is browned; drain and return mixture to the pot.
  3. Add in the next 14 ingredients; stir to combine.
  4. Bring to a boil; cover, lower heat, and simmer 1 1/2 hours; stir occasionally.
  5. Serve hot, topped with shredded cheddar cheese.

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