I'm not going to claim I make the best chili. It's one of those things that can get as specific as a person's DNA. My chili doesn't have a secret ingredient or a certain laundry list of spices. To tell the truth, every time I make chili it turns out a little different. A while back I wrote about my mom's chili, and while her chili is great, it can get a little complicated. So I want to bring a recipe to you that is completely your own ( with a little guidance ) .
Some people like to bake—they love to take out their entire collection of measuring cups and spoons, mix ingredients for exactly 37 seconds, and bake for 55 minutes and not a minute longer. For me chili is about the feel and taste of a dish. Sure, if you're making your grandfather's famous southern-style chili, you probably want to follow a recipe, but I can guarantee that your grandfather's recipe is not exactly how he made it.
I remember having a conversation with my brother a couple years back, just as he and his future spouse began exploring cooking at home instead of going out to eat. He complained about the cost of the necessary spices for chili—how chili powder, cumin, cayenne pepper and paprika should come in single-serving sizes. I laughed and told him that one small jar of spice would last for at least 10 pots of chili, not to mention tacos, enchiladas, and nachos. Of course there are also chili kits you can buy to take the guess work out of seasoning, but what's the fun in that?
Growing up, chili was a dish shared at Super Bowl parties. It was something my mom would make for casual gatherings, or a pot would be made on Sunday and eaten through the week. The great thing about chili is that it only tastes better over time. Some people don't eat leftovers, and to that I say, "You're crazy." A 24-hour period of marinating only enhances the flavor of a good pot of chili.
Since my mom and dad now live on a ranch in the middle of nowhere, they are surrounded by acres and acres of countryside. About a mile behind the house there is a hunting perch built into a tree where, every season like clockwork, some of my dad's work friends will sit and wait for a deer to trot along and meet their bullet or arrow. Usually a part of every deer slain ends up in the freezer, so every time I visit, I return home with some venison.
Venison is a very peculiar protein. Compared to hamburger, raw venison is a deeper shade of red. It's a lean meat, with a gamey flavor more suitable for stews, than burgers. To mask the flavor for those who don't care for semi-metallic taste, I combine hamburger and venison, and no one ever notices. When making chili, if there is any venison around, it always ends up in the pot. Between the beans, tomatoes and spices you can't even taste the venison.
Chili is a meal in itself. If you garnish the bowl with some cheese and sour cream, it hits every main food group. My mom's chili has a tomato base, and a coat to your ribs texture, so that's usually what I shoot for. Some chili is vegetarian, mine never is. My chili usually has a couple different beans, and dependent on my mood, it may be spicy, or mild.
For the recipe to this dish, I want to challenge you to use your taste buds. I'm not going to list exact measurements, because frankly, I don't know how much of each ingredient I use. I want you to season and taste, season and taste, until your chili is what you want it to be.
Your chili—ingredients:
1—2 lb. of ground beef or venison
1—2 onions chopped
2—3 garlic cloves
Great Northern beans
Red kidney beans
Navy beans
Beef stock, or beef bouillon cubes & water.
Chili powder
Cumin
Paprika
Cayenne pepper
Chipotle chili powder
Hot sauce
Ketchup
Salt and pepper
Shredded cheddar cheese
Sour cream
Chives
Directions:
1. Sweat onions and garlic until the onions are slightly translucent.
2. Brown ground beef with onions. Drain off excess fat.
3. Add beans and beef stock.
4. Starting with a fair amount of chili powder, begin seasoning the chili with cumin, paprika, cayenne pepper, chipotle chili powder, hot sauce, ketchup, salt and pepper. Remember, you can always add more, but it is hard to take away.
5. Garnish your bowl with cheese, sour cream, and chives.
