I love my dad. He’s a fighter. He’s pushed through some really hard times in life. One of my favorite things about my dad: his cooking. He makes The Best Thanksgiving Turkey on the planet. I’m dead serious. Go to Phoenix next year and I he will prove it to you. He slow cooks it in a briquet barbeque; it is always tender, slightly smokey (but not too much), and the best part is the bacon — he layers it on top and then takes it off after it cooks, at which point we devour it. I missed Thanksgiving this year (again), it gets difficult to travel with wiggly little kids for such a short holiday, but I really missed being there. Now that winter is in full force and comfort foods are the new vegetable, I made my dad’s recipe for chili. It is so good, real chunky, and oh so simple. I usually change it up when I make it, adding other veggies or beans, but mostly because I can’t remember the original recipe. Here’s the main idea.
Daddy-O-Chili
15 oz can black beans
15 oz can chili (no beans)
15 oz can kidney beans
15 oz can pinto beans
2 (150z) cans tomato sauce or crushed tomatoes in sauce
1 onion
2 cloves garlic
1/2 to 1lb sweet italian sausage
Optional: green chilies or jalapeno
Add all canned items to pot and let simmer. Cook onions and green chilies on medium heat in a little butter or olive oil for 10 minutes to soften. Add to pot. Cook sausage and add to pot. Add water to thin it down if you’d like. I served it with this custard cornbread that was de-lightful. Be forewarned, the cornbread is very prone to over baking.