A chili response: Cat & John’s Anniversary Chili

CATEGORY: FoodDrinkMy esteemed colleague, Sam Smith, recently posted the recipe for his award-winning Doc Sammy’s Three-Meat, Three-Bean and Molasses Crock-Pot Chili.  It sounds amazing.  And if I’m ever in Seattle when 40 degrees and damp, I’d be tickled to sample the original.

Today is my 6th wedding  anniversary and John and I celebrated at home with a pot of chili (a good idea on a blustery day in November in Ohio).  We started with Sam’s recipe, but made some alterations to accommodate our lower-salt diet.  My thanks, and apologies, to Sam.  Hope you enjoy.


  • Coarse ground chuck: 1 pound
  • Ground pork: 3/4 pound (no chorizo available)
  • Red bell pepper: 1 large (John doesn’t like green peppers)
  • Onion, sweet: 1/2 large
  • Tomatoes (diced): 1 15-oz can
  • Beans, red/black/pinto mix: 2 15-oz cans
  • Stock (we had chicken open): 1/2 cup
  • V8 juice (low salt): 1 12-oz can
  • Black pepper: several twists on the mill
  • Sun dried red chile (from El Portrero Trading Post in New Mexico): 3 tbsp
  • Chipotle powder (also from El Portrero): 1 tsp
  • Khabar Garlic, minced: 2 cloves
  • Plantation blackstrap molasses: 1/3 cup


1: Cut green peppers into strips and chop onion. Set aside.

2. Open cans of beans, rinse well and drain.

3: In large Dutch Oven or similar pot, saute onion until translucent.

4: Add ground chuck and pork.  Cook and break up.

5: Add garlic.  Stir and cook until fragrant.

6: Add tomatoes, V8, and stock.  Stir thoroughly.

7: Toss in peppers:  red bell, sun-dried, and chipotle and give it a good stir.

8. Mix in the molasses.

9. Gently stir in the beans.

10. Put the lid on and turn down the heat so it’s simmering not boiling.

11.  Put on coat and take dog for his afternoon constitutional.  It’s chilly, so walk briskly but meaningfully to get your steps in and get back before the storms get here.

Serve with a good beer (we had the Gulden Draak 9000 Quadruple).

It was marvelous!  Sam:  many thanks for the molasses suggestion.  We had plenty of heat and the smokiness from the chipotle which went beautifully with the molasses.  Some of the things we did not add were not intentional–the cat fell asleep on the keyboard and I didn’t remember the corn, oregano, or cumin (an oversight for the last–we usually grind it from seed).

Categories: Food/Drink

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