Food: Chili

Chili really isn't that complicated... you just put a bunch of things in a pot and cook it for awhile. Okay, so it's not quite that simple but it's pretty close. My dad "taught" me how to make chili before I could drive and my current recipe is a derivation of what he showed me. I've changed it here and there to make it my own but I haven't really gone that far from the original. I like to make it on football Sundays and amazingly I've gotten to week 15 before I got around to it. I guess I'll blame school for that one. Anyway, here's what I do...

In a large stock pot, combine and saute:

• 1/4 cup olive oil
• 1 very large onion, diced
• salt to taste
  
• 6 cloves garlic, chopped (add late to prevent burning)

When onions are translucent, add and brown:

• equal parts beef, pork and veal (This is adjustable but I like the combination for it's flavor. Most grocery stores sell it as meatball or meatloaf mix, so it shouldn't be that hard to find. I've used turkey with acceptable results if you have dietary restrictions or want to lighten things up a bit. If you use poultry, get something with a bit of fat and your chili will thank you.)
• black pepper to taste

When your meat looks like the pic above, add:

• 4 large cans diced and/or crushed tomatoes (adjust based on desired chunk factor)
• 1 large can red kidney beans, drained
• a ton of chili powder
  
• several dashes of ground cumin
• 8 squirts Tabasco brand Chipotle hot sauce
• 6 squirts Dave's Gourmet brand Hurtin' Jalapeno hot sauce

Now if you know me, you know I don't measure anything. For the chili powder, I just shake enough to cover the entirety of what's in the pot. The cumin gets just a few shakes to add some complexity, so that's probably a teaspoon. The hot sauces vary, both in type and amount, based on what kind of chili I want; this is a good general guideline. I use the Chipotle to add smokiness and the green stuff to add a tangy vinegary edge but neither are super spicy. My fridge has literally 20 different hot sauces to choose from but I think chili should be rich, not painful. I've been known to make the uber-spicy stuff but for the most part, I think adding a splash in the bowl is a better way to control the heat.

Bring to a strong simmer and cook for two hours, stirring occasionally. Be careful not to burn the bottom and control evaporation with a lid to get the desired thickness. I like my chili pretty thick, so mine gets reduced by 20% I'd guess. You could eat it within a half hour of combining everything but I've found two hours is my sweet spot. I'll also keep it on very low heat throughout the day, so it'll continue to bubble and thicken.

To finish, combine in a bowl:

• handful of pasta (I prefer spaghetti but anything works... just don't overcook it)
• chili to cover
• large pinch of cheddar cheese, shredded
  
• large pinch of raw onion, diced (I like the bite of the onion)
• small pinch of parsley, chopped (the green bitterness is a nice contrast)

Make sure the bowl is small because you're going to want to eat it as it ages throughout the day. In the olden days, I'd polish off countless large bowls but I've since learned portion control. Now I get to eat chili all day and still stay on track with the weight loss. Go me.

If you don't have friends visiting, you're going to have leftovers. Combine the remaining pasta with enough chili to make a nice weekday dinner and freeze the rest for a rainy day. I've had chili that sat in my freezer for 3 months with no problems so don't be afraid to stash it. Be sure to make pasta fresh... or just heat it in a pot and scarf with a spoon!