In the past, my sisters and I may or may not have had eating competitions on Thanksgiving Day. With so much delicious food, it never sounds like a bad idea, right?! That is, until you can’t keep a buzz off wine or holiday cocktails due to a massive carb-overload from the last 5 hours…
I didn’t have that problem this year. But we did still have yummy food. Although you will probably be astonished at the menu of my very non-traditional Thanksgiving meal.
Snack, lunch, and dinner were all piled into one, along with some delicious white wine selections we enjoyed. Kyle and I got out the cheese tray for ourselves around 11:00 AM on Thanksgiving, which we snacked on while watching football until we headed to our friend’s place around 3:00 PM. It wasn’t long before the chili bowls were laying around the house.
I ate this stuff for three days straight. I kinda wish I had more of it at home. This recipe makes a HUGE batch of chili, and we probably could have gotten away with freezing some of it.
- 5 pounds ground beef
- 1 pound pork sausage
- 2 16 oz cans tomato sauce
- 2 16 oz cans chicken broth
- 2 16 oz cans beef broth
- 1 can Rotel (Hot if desired)
- 1 can diced tomatoes
- 1/3 cup ketchup
- 2 tablespoons garlic powder
- 1/2 tablespoon black pepper
- 1 tablespoons onion powder
- 1 oz salt
- 1 oz cumin
- 1 oz cayenne pepper
- 5 oz chili powder
- Brown the ground beef and sausage in a large pot. Pour out all grease from pot.
- Dump in all the other ingredients and let simmer for 2 hours.
- Top or serve with: cheddar cheese, diced white onion, tortilla chips, sour cream, corn bread
What dishes do you make on Thanksgiving that are unusual? Do you like your chili spicy or mild?