Baumgartner’s Famous Chili: The Recipe You’ve Been Waiting For

Hanky Panky Bites: Prepare to be utterly captivated by these miniature marvels! Imagine a single bite that explodes with savory, cheesy, meaty goodness – that’s precisely what awaits you with these delectable appetizers. They’re so addictive, you might just find yourself making a double batch before you even start!

While the exact origins of the “Hanky Panky” name remain shrouded in a bit of mystery, this appetizer has been a beloved staple at gatherings and parties for generations, particularly in the Midwest. Some speculate the name comes from the “hanky” or cloth used to blot excess grease, while others believe it hints at the somewhat mischievous and irresistible nature of these little bites. Whatever the true story, one thing is certain: they’re a crowd-pleaser!

So, why are Hanky Panky Bites so universally adored? It’s a symphony of flavors and textures! The creamy, tangy cheese blend melds perfectly with the savory, seasoned ground meat, all nestled atop a crisp, buttery rye bread base. The combination is simply irresistible. Plus, they’re incredibly easy to make, requiring minimal effort and readily available ingredients. Whether you’re hosting a casual get-together or need a quick and satisfying snack, these bites are always a winning choice. Get ready to experience a taste sensation that will have everyone begging for the recipe!

this Recipe

Ingredients:

• 2 lbs ground beef (I prefer 80/20 for flavor)
• 1 large onion, chopped
• 2 green bell peppers, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (4 ounce) can diced green chilies, undrained
• 1 packet chili seasoning (or homemade blend, recipe below)
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (or more, to taste)
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 2 cups beef broth (or water)
• 2 tablespoons olive oil
• Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, avocado, tortilla chips

Homemade Chili Seasoning Blend (Optional):

• 4 tablespoons chili powder
• 2 tablespoons cumin
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper (or more, to taste)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions:

Browning the Beef and Sautéing Vegetables:

1. First things first, let’s get that ground beef browned! In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned all over. Make sure to drain off any excess grease – nobody wants greasy chili!

2. Once the beef is browned and drained, add the chopped onion and green bell peppers to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want them to be nice and tender, not crunchy.

3. Now, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic sizzling in the pot is one of my favorite parts of making chili!

Adding the Tomatoes, Beans, and Seasonings:

4. Time to add the heart of the chili! Pour in the crushed tomatoes, tomato sauce, and diced tomatoes (don’t drain them – we want all that juicy goodness!). Stir everything together to combine.

5. Next, add the kidney beans, black beans, and pinto beans. Make sure you’ve drained and rinsed them well to remove any excess starch. We want the beans to be plump and flavorful, not mushy.

6. Now for the flavor explosion! Add the diced green chilies (undrained – they add a nice little kick!), chili seasoning (either the packet or your homemade blend), chili powder, cumin, smoked paprika, cayenne pepper, dried oregano, garlic powder, onion powder, salt, and pepper. Stir everything together really well to make sure all the ingredients are evenly distributed.

7. Pour in the beef broth (or water) and stir again. Bring the chili to a simmer over medium heat.

Simmering and Developing the Flavors:

8. Once the chili is simmering, reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, or even longer if you have the time. The longer it simmers, the more the flavors will meld together and the richer the chili will become. I often let mine simmer for 2-3 hours, stirring occasionally to prevent sticking.

9. This is the most important step for developing the best flavor! During the simmering process, taste the chili periodically and adjust the seasonings as needed. You might want to add more chili powder for a deeper flavor, more cayenne pepper for extra heat, or more salt and pepper to taste. Don’t be afraid to experiment and make it your own!

10. If the chili becomes too thick during simmering, add a little more beef broth (or water) to thin it out. You want it to be a nice, hearty consistency, not too thick and not too thin.

Serving and Enjoying:

11. After the chili has simmered for at least an hour (or longer!), it’s time to serve it up! Ladle the chili into bowls and top with your favorite toppings. Some of my favorites include shredded cheddar cheese, sour cream, chopped green onions, and avocado. A side of tortilla chips or cornbread is also a great addition.

12. Enjoy your delicious, homemade chili! This recipe is perfect for a cold winter day, a casual gathering with friends, or a family dinner. It’s also great for meal prepping, as it keeps well in the refrigerator for several days and can even be frozen for longer storage.

Tips and Variations:

For a Vegetarian Chili: Substitute the ground beef with 2 cups of crumbled vegetarian ground beef or an additional can of beans. You can also add chopped vegetables like carrots, celery, or zucchini for extra flavor and nutrients.

For a Spicier Chili: Add more cayenne pepper, a chopped jalapeño pepper, or a few dashes of hot sauce to the chili while it’s simmering.

For a Smoky Chili: Use smoked paprika instead of regular paprika, or add a teaspoon of liquid smoke to the chili while it’s simmering.

For a Thicker Chili: Add a tablespoon of cornstarch mixed with a little cold water to the chili during the last 30 minutes of simmering. This will help to thicken the chili without affecting the flavor.

Slow Cooker Instructions: Brown the ground beef and sauté the vegetables as directed in steps 1-3. Then, transfer everything to a slow cooker. Add the remaining ingredients and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours. Adjust seasonings to taste before serving.

Pressure Cooker Instructions: Brown the ground beef and sauté the vegetables as directed in steps 1-3 using the sauté function on your pressure cooker. Then, turn off the sauté function and add the remaining ingredients. Stir to combine. Secure the lid and cook on high pressure for 20 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Adjust seasonings to taste before serving.

Freezing Instructions: Allow the chili to cool completely before transferring it to freezer-safe containers or bags. Label and date the containers. Chili can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating Instructions: Reheat the chili in a pot on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, stirring every minute, until heated through.

Serving Suggestions: Serve the chili with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped green onions, avocado, tortilla chips, or cornbread. It’s also great served over rice or pasta.

Storage Instructions: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.

I hope you enjoy this recipe as much as I do! It’s a family favorite that’s sure to please everyone. Don’t be afraid to experiment with the ingredients and seasonings to make it your own. Happy cooking!

Conclusion:

So there you have it – Baumgartner’s Famous Chili! I truly believe this recipe is a must-try for anyone who loves a hearty, flavorful, and satisfying meal. It’s more than just a chili; it’s a warm hug on a cold day, a crowd-pleaser at any gathering, and a testament to the power of simple ingredients combined with a little bit of love.

Why is this chili so special? It’s the depth of flavor, achieved through the careful layering of spices and the slow simmering process. It’s the perfect balance of heat and savory notes, customizable to your own preference. And it’s the sheer comfort factor – every spoonful is like a trip down memory lane, evoking feelings of warmth and home.

But don’t just take my word for it! The real magic happens when you make it yourself. Imagine the aroma filling your kitchen, the anticipation building as the flavors meld together, and the satisfaction of serving a dish that everyone raves about. This isn’t just a recipe; it’s an experience.

And the best part? It’s incredibly versatile! Serve it straight up in a bowl with a dollop of sour cream, a sprinkle of shredded cheese, and a few chopped green onions. Or, get creative!

Serving Suggestions and Variations:

* Chili Cheese Fries: Ladle a generous portion of Baumgartner’s Famous Chili over a bed of crispy french fries, top with melted cheddar cheese, and enjoy a decadent treat.
* Chili Dogs: Elevate your hot dogs by smothering them in this flavorful chili. Add some mustard and onions for the ultimate ballpark experience.
* Chili Mac: Combine the chili with cooked macaroni and cheese for a comforting and satisfying one-pot meal.
* Chili Stuffed Peppers: Hollow out bell peppers, fill them with the chili, top with cheese, and bake until tender.
* Vegetarian Option: Easily adapt this recipe by substituting the ground beef with plant-based crumbles or adding more beans and vegetables like corn, zucchini, or sweet potatoes.
* Spice it Up: For those who like it hot, add a pinch of cayenne pepper or a few chopped jalapeños to the chili during the simmering process.
* Cool it Down: If you prefer a milder flavor, reduce the amount of chili powder or add a dollop of plain yogurt or sour cream to each serving.

Don’t be afraid to experiment and make this recipe your own! Add your favorite ingredients, adjust the spices to your liking, and create a chili that perfectly reflects your personal taste.

I’m so confident that you’ll love Baumgartner’s Famous Chili. It’s a recipe that has been passed down through generations, and I’m thrilled to share it with you.

So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I can’t wait to hear about your experience. Please, leave a comment below and let me know how it turned out. Share your photos, your variations, and your stories. Let’s create a community of chili lovers! I’m eager to see how you make this famous chili your own. Happy cooking!