This Harlem Meatloaf chili is meaty, thick, and ultra flavorful with just the right amount of heat.
Today for #SundaySupper we’re having a good old fashioned chili cook-off. Truthfully, the chili cook-off scene terrifies me. For some reason, it gives me visions of being mean-mugged by a giant, burly, overall-clad man who eats habenero peppers raw.
But my overactive imagination isn’t the only thing keeping me away. Honestly, me transferring a giant vat of chili to a competition is a recipe for disaster. If I didn’t spill it all over my car, I’m 99% sure I would trip while rushing to the table and have a full blown chili wipeout right in front of the judges.
Yep, I’d go full scale Kevin on this one.
But this virtual cook-off thing is totally my style. This way I can enjoy everyone’s recipes, take my time, and not be faced with any overly aggressive chili fiends.
Chili is one of my favorite things to make. It’s typically a one pot meal, it’s great for clearing out your fridge, and it’s easy to adjust the seasonings to your liking. The problem is, I’ve never been great at recording my chili recipes. I’m more of a dump and stir kind of girl.
But I knew for the chili cook-off I would have to bring out the big dogs (ie: my measuring spoons), and get some serious inspiration. This time, inspiration came in the form of an old favorite: Harlem Meatloaf. Like the meatloaf, this chili begins with a mixture of Italian Sausage and ground beef. Yes, you should put Italian Sausage in your chili. Trust me.
My husband insisted a meatloaf chili couldn’t have beans, so I added bell peppers and jalapeno instead. From there, the flavor builds with a hefty dose of Frank’s red hot sauce, garlic, chili powder, and cumin.
The end result was good. It was darn good. Spicy, intensely meaty, and super flavorful.
But of course, I couldn’t leave well enough alone. I really wanted to create the same taste as my favorite meatloaf sandwich, so I did what any other normal, sane person would do and stuck a slice of bread on top of the bowls, smothered it in cheese, and broiled it until golden and bubbly.
Guys, this is a chili experience. Hearty, comforting, thick meat sauce topped with gooey, melty, cheese bread. It really does taste like a meatloaf sandwich. And like its meatloaf counterpart, this chili gets better and better the longer it sits. So do what we did and make a big batch to enjoy for lunch all week. This is one meal you won’t get tired of.
Would you like to vote for your favorite chili? Check out all my competitors below, then head to the Sunday Supper site to cast your vote! Of course, I would LOVE your votes, but please, be kind. No one likes a mean mugger, least of all me. 🙂
- 1 lb. Italian Sausage
- 1 lb. ground beef
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 yellow onion, chopped
- 1 jalapeno, seeded and chopped
- 2 15 ounce cans tomato sauce
- 1 15 ounce can diced tomatoes with juice
- 3 Tablespoons Franks hot sauce
- 2 cloves minced garlic
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 5 slices day-old bread
- 1 cup shredded cheddar cheese.
- Heat a large soup pot or dutch oven over medium heat. Add the Italian sausage and ground beef and break it up with a wooden spoon or metal spatula. Cook for about 5 minutes, or until browned on the outside. Stir in the bell pepper, onion, and jalapeno and cook for another 5 minutes or until no pink remains in the beef. Sprinkle with salt.
- Stir in the tomato sauce, diced tomatoes, Franks, garlic, chili, and cumin. Increase the heat to medium high and bring the mixture to a gentle boil. Reduce heat to low then allow everything to simmer together for 5-10 (or more if desired) minutes, stirring often. Taste. Add salt, pepper, or additional Franks red hot sauce for heat if desired.
- To serve, preheat the broiler. Place individual servings of the chili in oven safe bowls. Top each bowl with a slice of bread and hefty sprinkling of cheese. Place under the broiler for 3-5 minutes or until cheese is melted and bubbly. Serve immediately.
- Note: This chili tastes best the day after it's made, so feel free to make it in advance and store in the fridge until ready to serve.
Recipe by Neighborfood
Will YOU be a part of the #SundaySupper Chili Cook-Off judges panel this week? Voting is live at the Sunday Supper Movement Online Community Magazine starting now and concluding (fittingly) on February 27 – National Chili Day! Browse the submissions and cast your vote by clicking HERE!
Beef and Bison Chili
- Bison & Black Bean Chili from It’s Yummi!
- Cincinnati Chili from Savvy Eats
- Easy Beef Bean Chili from The Not So Cheesy Kitchen
- Easy Chili con Carne from Manu’s Menu
- Gesundheit Chili from Magnolia Days
- Hellfire Chili from Yours And Mine Are Ours
- Hoisin Beef Chili from Small Wallet, Big Appetite
- Moroccan Harissa Spiked Chili from MarocMama
- Short Rib Chili from The Texan New Yorker
- Slow Cooker Cheeseburger Chili from Hip Foodie Mom
Chicken, Duck, and Turkey Chili
- Asian Five Spice Duck Chili from The Girl In The Little Red Kitchen
- Buffalo Turkey Chili from La Bella Vita Cucina
- Chicken and Bell Pepper Chili from That Skinny Chick Can Bake
- Chicken Meatball Chipotle Chili from Soni’s Food
- Gluten Free Turkey Chili from Gluten Free Crumbley
- Kickin’ Chicken Chili from Bobbi’s Kozy Kitchen
- Low Calorie Turkey Chili from Basic N Delicious
- Olé Mole Turkey Chili from Kudos Kitchen By Renee
- Quick & Easy Chipotle Turkey Chili from Cupcakes & Kale Chips
- Shockingly Delicious Chili Mole with Red Beans and Raisins from Shockingly Delicious
- Slow Cooker Buffalo Chicken Chili from Family Foodie
- Thai Chicken Chili from Jane’s Adventures in Dinner
- White Chicken Chili from The Foodie Army Wife
Mixed (meat combo) Chili
- Best Damn Chili Ever from Noshing With The Nolands
- Chili con Tres Carne from Hezzi-D’s Books and Cooks
- Daddy’s Favorite Chili from Momma’s Meals
- Harlem Meatloaf Chili from Neighborfood
- Leslie’s Best Chili from La Cocina de Leslie
Fish and Seafood Chili
- Scrumptious Seafood Chili from A Kitchen Hoor
- Easy Vegetarian Chili with Raisins and Cashews from Delaware Girl Eats
- New Orleans Style Vegetarian Chili from Take A Bite Out of Boca
- Vegan Slow Cooker Chili from Killer Bunnies, Inc
- Chicken Chili Cheese Fries from Cindy’s Recipes and Writings
- Chili Cornbread Cupcakes from In The Kitchen With KP
- Chili Topped Tater Tots from Ruffles & Truffles
- Spicy Chili Mac from girlichef
Best Wines To Pair with Chili #SundaySupper from ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.