A Bowl Full of Tradition: Fall Chili Recipe

SOUP SEASON: Part 1

As the crisp air of fall rolls in, there’s nothing quite like a hearty bowl of soup to bring warmth and comfort to the season.

Our store manager, Lisa, wanted to share a recipe that holds a special place in her heart—her Mom’s Classic Chili. This dish has been a family favorite for as long as she can remember, passed down on a well-worn recipe card smudged with years of use in the kitchen. 

The beauty of this chili lies in its simplicity; it’s the same cozy recipe her mom made, with the only variation being the kind of meat used—whether venison, elk, beef, moose, or even a combination.
Oh yeah, Lisa's personal touch, adding a couple of hours of the Super Smoke mode on a Traeger Grill.   

No matter what, a pot of this chili promises rich flavor, full bellies, and a taste of tradition that’s perfect for celebrating the start of fall. 

• 64 oz tomato juice/sauce/V-8
• 6 T chili powder
• 1 T salt
• 1/2 T pepper
• 1-2 T Worcestershire sauce
• 4 T brown sugar
• 6 whole cloves
• 2 bay leaves
• 1 can Kidney beans
• 1 can hot chili beans
• 1 additional can beans
• Cayenne pepper to taste
• 3 cloves of garlic finely chopped

Combine all ingredients, bring to a boil and let simmer for hours. Or, make a day before and let all the flavors come together more fully.

The other option is to bring it to a boil, let simmer for a bit and then put on the Traeger on 220 degrees with Super Smoke on, leaving the lid to the chili pot off.

Add your favorite toppings like chives, shredded cheese, or a dollop of sour cream before serving for extra flavor and texture.

This happens to pair amazingly with the Traeger recipe for Baked Honey Cornbread Cake
(and honey butter). 

Enjoy.