Experience the rich, savory depth of Flatlander Chili – a hearty blend of beef, sausage, and beans that truly tastes even better the next day! This ultimate comfort food is perfect for feeding a crowd or warming up on a chilly evening.
SAVE THIS HEARTY CHILI RECIPE TO PINTEREST!
Embracing Comfort: The Story Behind My Favorite Flatlander Chili
There’s something inherently comforting about a steaming bowl of chili, isn’t there? It’s the kind of dish that wraps you in warmth from the inside out, a perfect antidote to cold, blustery days. Strangely enough, as I sit down to share this beloved Flatlander Chili recipe, the weather outside is anything but chilly. We’ve been blessed with some truly delightful, spring-like days lately, prompting me to step out in short sleeves without a jacket. But don’t let the sunshine fool you; this chili was perfected and truly appreciated during a time when the weather was far from pleasant, forging a memorable tale that’s now inextricably linked to every spoonful.
Our family, a wonderfully close-knit group, gathers for dinner once a month. Since most of us live within an hour’s drive, it’s a cherished tradition where we take turns hosting. The host is responsible for planning the menu and assigning dishes, making each gathering a unique culinary adventure. February rolled around, and it was my turn to host. However, with our growing family – a lively mix of twelve adults and, at the time, ten children (even with a few missing that month!) – my cozy home simply couldn’t accommodate everyone. Thankfully, one of my sisters generously offered her larger home for the feast. I was still in charge of the menu, and my decision was immediate and unequivocal: chili. It was bitterly cold outside, and it had been a full year since I last made a batch. I knew a hearty chili would not only feed our hungry crowd but also provide that much-needed warmth. I decided to prepare two varieties: my tried-and-true Flatlander Chili and a new chicken green chili recipe I was eager to try. With both large pots simmering, brimming with deliciousness, my husband and I loaded them into the car for the twenty-five-minute drive to my sister’s house.
A Treacherous Journey for a Hearty Meal
The day had been marked by a persistent, steady rain, but we hardly gave it a second thought. We were simply grateful it wasn’t snowing, a common winter occurrence in our area. As we merged onto the freeway and headed south, a subtle shift in the weather began. The rain, initially a mere inconvenience, gradually intensified, morphing into a harsh sleet. For a short while, it was manageable, but soon, the sle sleet became heavier, starting to accumulate on the road surface. The freeway transformed into a chaotic swirl of water and icy sleet, reducing visibility to a terrifying minimum. When my husband attempted to pass a large semi-truck, a wall of water instantly engulfed our car, leaving me unable to see anything for what felt like an eternity. My heart pounded, and a cold dread settled in. It was an unnerving experience, far beyond my comfort zone.
As if the poor visibility and relentless sleet weren’t enough, the sheer volume of water on the freeway led to frequent and alarming moments of hydroplaning. The car would momentarily lose traction, a sensation that sent shivers down my spine and made my knuckles turn white from gripping the dashboard so tightly. I’ve never been a particularly fearful passenger, but in that moment, I genuinely believed we were in serious danger. If I had been behind the wheel, I would have turned around immediately, consequences be damned, even with an entire family dinner in the back seat. But my husband, with his characteristic calm and resilience, pressed on. He was, and always has been, a trooper. The further south we drove, the more the sleet transitioned into actual snow. Surprisingly, this was a welcome relief. Our vehicle was equipped with four-wheel drive, and the snow provided better traction than the treacherous sleet and standing water, putting an end to the terrifying hydroplaning.
We finally reached my sister’s house, weary but relieved. We quickly unloaded the pots of Flatlander Chili and green chicken chili, then, without lingering, we turned right back around and headed straight home. The fear of the roads worsening, with the possibility of the rain turning to ice, weighed heavily on us. Fortunately, by the time we were back on the freeway, road crews had been out, sanding the lanes. The return journey, though still cautious, was nowhere near as harrowing. We missed out on the lively conversation, the shared laughter, and the delicious food of the family dinner that night. However, I had wisely saved a small portion of each chili at home for us. Eating those comforting leftovers later, safe and warm, was a true blessing. And now, I can say with genuine relief that most of the bad weather is firmly behind us until next year!
The Debate: Beans or No Beans?
When it comes to chili, few topics spark as much passionate debate as the inclusion of beans. It seems people fall firmly into one of two camps: those who embrace them and those who believe authentic chili should be bean-free. Personally, I enjoy my chili with beans. They add a wonderful texture, substance, and an extra layer of flavor that I find essential to a truly satisfying bowl. However, I understand that preferences vary greatly, and I can assure you that this Flatlander Chili recipe would still be incredibly delicious even without them, should you choose to omit them. It’s a versatile dish that adapts beautifully to personal taste.
I first discovered a version of this Flatlander Chili recipe on Allrecipes several years ago, and it quickly became a staple in my kitchen. Over time, I’ve made quite a few adaptations to the original, tweaking the spice balance, adjusting the ratios of ingredients, and adding my own personal touches to create what I now consider a truly exceptional bowl of chili. These modifications have refined the recipe, enhancing its depth of flavor and making it uniquely my own. The proof, as they say, is in the pudding – or, in this case, in the chili. Last year, after my brother-in-law tasted it, he loved it so much that he specifically requested it for his birthday dinner! And because this recipe makes enough to generously serve an army, or at least a large family gathering, it’s an absolute go-to for entertaining. It’s a guaranteed crowd-pleaser that satisfies even the heartiest appetites.
For those who appreciate variety, be sure to also check out my Cha Cha’s White Chicken Chili – another fantastic option for chili lovers!
More Chili Recipes to Explore:
- Slow Cooker Chili for Busy Days
- Light and Flavorful White Turkey Chili
- Hearty Butternut Squash Chili with Beef
Flatlander Chili: The Ultimate Comfort Bowl
Pin Recipe
Ingredients
- 1 pound lean ground beef
- 1 pound sausage
- 4-12 ounce cans of tomato sauce
- 1 (29 ounce) can diced tomatoes
- 1 1/2 cups chopped onion
- 1/2 cup chopped celery
- 1/4 cup chopped green bell pepper
- 1 Tablespoon chili powder
- 1 Tablespoon hot sauce (such as Tabasco)
- 2 teaspoons ground cumin
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon white sugar
- 1/8 teaspoon ground cayenne pepper
- 1 can chili beans with liquid
- 1 can kidney beans, drained and rinsed
Instructions
- In a large Dutch oven or heavy-bottomed pot, combine the ground beef and sausage. Cook over medium-high heat, breaking up the meat with a spoon, until evenly browned. Drain off any excess fat. Stir in the chopped onion, celery, and bell pepper, and continue to cook until the vegetables begin to soften, about 5-7 minutes. Next, add the tomato sauce, diced tomatoes, chili powder, hot sauce, ground cumin, garlic powder, salt, black pepper, dried oregano, white sugar, and cayenne pepper. Stir thoroughly to combine all the ingredients.
- Add both cans of beans (chili beans with liquid, and drained/rinsed kidney beans) to the pot. Bring the mixture to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 1 hour and 45 minutes, or up to 3 hours, stirring occasionally. This allows the flavors to meld beautifully. Ensure the chili is heated through before serving.
Recipe Notes:
* Feel free to customize this recipe to your liking! You can substitute different types of bell peppers (red, yellow, orange) for varying sweetness, or experiment with different kinds of beans such as pinto or black beans. Adjust the amount of hot sauce and cayenne pepper to control the level of heat.
* This recipe was adapted and perfected from an original version found on Allrecipes.