I feed a lot of folks at my house. Adults, families, teenagers, small groups, watch parties, you name it. And when it turns cool outside, THIS is one of my favorite go-tos to feed said folks. I know, I know. Chili doesn’t get your motor going because it’s so “been there, done that.” But this chili has a few surprises and a spicy sweetness that sets it apart. AND THEN I spoon it over a shallow layer of cheese grits which really fills up bellies. Y’all. So many good things.
BROWN SUGAR CHILI AND
CHEESE GRITS
{serves about 8 with
leftover chili for chili dogs}
-for the brown sugar
chili-
1 small yellow onion,
chopped
2 cloves garlic, chopped
2lbs ground beef 80/20
1 14oz can dark red
kidney beans
1 14oz can light red
kidney beans
1 14oz can pinto beans
1 14oz can black beans
2 cans diced tomatoes
with green chiles
1 4oz can tomato paste
1 4oz can chopped green
chiles
1 packet chili seasoning
1 packet dry ranch
dressing mix
2-3 Tablespoons brown
sugar
Salt and pepper to taste
-for the cheese grits-
1lb velveeta, cubed
½ teaspoon salt
1 cup uncooked 5-minute quick-cook grits
2 cups of water
2 cups of milk
1 stick unsalted butter,
cut into about four pieces
1 teaspoon garlic powder
3 Tablespoons jarred
chopped jalapenos and juice, optional
In a 5.5qt
heavy-bottomed pot, saute onion in a swirl of olive oil until tender. Stir in
garlic and saute until fragrant. Add ground beef and cook until browned. Drain
just a bit of liquid off of the top of the cans of beans, and pour into the
pot. Pour the tomatoes and chiles into the pot with the juice. Add in the
remaining ingredients. Stir well. Bring just to a boil, reduce to a simmer and
allow to simmer on low for at least 30 minutes. Add a can of water if you
prefer your chili more liquidy than thick.
Meanwhile prepare cheese
grits. In a 4qt saucepan, bring water, milk, butter and salt just to a boil and
whisk in grits, whisking constantly so they do not clump. Reduce the heat
to a simmer and cook grits until they've expanded and gotten creamy, about 7-8
minutes or so. Over low heat, stir in cheese and garlic powder. Stir until
cheese is melted and grits are smooth. Stir in jarred jalapenos and juice.
Taste as you go! Add more milk or butter a little at a time, stirring over low
heat until the grits are creamy, creamy, creamy.
Serve in shallow bowls
ladled with just enough grits to cover the bottom of the bowl, then filled with
chili. Top with sour cream, chopped red onions, avocado slices, sliced
scallions or whatever else sounds good!
