Throw Back Thursday: Chili

Note: Originally published February 11, 2014. Several recent threads in a foodie group inspired me to re-post this. Seriously, a group made up of foodies. Clearly 80-90% of all comments indicated that most of the people had no clue what is chili. Most were describing a stew because they put beans and other junk in it. A few really clueless individuals called real chili sloppy Joes. Clearly, they have never either. There were the hopeless northerners who called it Coney sauce. Then there was the post where someone was supposedly competing in a Terlingua qualifying event. I seriously doubt they will be successful. The person was shocked by rule #3 prohibiting beans, pasta or other junk. Who attempts to go to Terlingua and not understand chili NEVER contains beans. However, the most amusing comment was the dude, who, from his comment, must be an awful cook. His comment was that beans are what gives it flavor. The name of the dish is chili, meaning peppers. If your chili has no flavor, you failed. Oh, I forgot the chic who thought Wendy’s invited chili. I know, hilarious.

This has led me to the conclusion like BBQ, chili is a common food but what most people don’t understand it. Barbecue involves the use of smoke to cook food. It is not throwing burgers on the grill. One more time chili does NOT have beans.

I’ve had some requests for my chili recipe.  It is really more of a method than a recipe.  It is adaptable to what I have on  hand as long one simple rule is follow: Chili does not contain beans or other weird vegetables. Don’t ruin a good bowl of red with unneeded vegetables. Chili does contain meat, peppers, cumin and other spices. It is also acceptable to include onion and/or tomatoes.

Ingredients:

• 1-2 pounds of a good quality of ground or chopped beef and/or a mixture of venison.
• 1 onion chopped
• At least 2 peppers of your choice seeded and chopped. Leave the seeds in for more heat.
• Spices: I either start with spice mix like Wick Fowler’s  2-Alarm or Williams Chili Seasoning Mix

  

  , Grind up 2-3 dried chillies, and/or make my own spice mix using a mixture of cumin, chili powder, chipolte  powder (for the smoky taste or a milder taste use paprika) and Cayenne powders
• Enough tomatoes products: I like to use a mixture of crushed and diced to fill the crock pot.
• Other things I through in:
  • barbecue sauce
  • If it is a little hot add a tablespoon of something sweet like Dr Pepper Reduction (must use the kind with real sugar) or brown sugar.
  • If it is too thin about 1-2 tablespoons of masa harina or corn meal.

1. Turn slow cooker to get warm.
2. Brown meat in a skillet. Add about 1/2 chili mix to the meat while it is browning.
3. While meat is browning chop onions and whole peppers. Add enough olive oil to the slow cooker to barely cover the bottom. Through in onions and peppers to brown.
4. When the meat is browned drain and add to the slow cooker.
5. Next add enough tomato products to fill pot. I leave about an inch from the top. Mix well.
6. Add the rest of the seasoning or as much as you care.
7. Cook on low for 6-8 hours or on high for 4 hours. Stir occasionally.
8. After the chili has cooked for a couple of hours add other ingredients as needed.