My Chili - A Work in Progress

My Chili: A Work in Progress

Chili is a dish that's as versatile as it is comforting. There are countless variations, each with its own unique flavor profile and story behind it. This recipe represents my ongoing journey of chili perfection, a constantly evolving creation shaped by experimentation and personal preference. What started as a simple weeknight meal has become a beloved family favorite, and I'm always tweaking it just a little bit.

The beauty of chili lies in its adaptability. You can substitute ingredients, adjust seasonings, and still end up with a delicious bowl of warmth. For me, the key to a truly great chili lies in the balance of flavors – the subtle smokiness of chipotle peppers, the earthiness of cumin, the sweetness of bell peppers, all expertly blended with hearty beef (although other meats work wonderfully too!). And let's not forget the magic of leftovers! This chili somehow tastes even better the next day, making it perfect for meal prepping and enjoying throughout the week.

I've experimented with countless variations over the years. I've swapped ground beef for turkey, chicken, even lamb – each time discovering a new nuance of flavor. I’ve tried different bean combinations, added corn, and played around with various spice levels. And through it all, the underlying principle has remained: a well-balanced, flavorful chili that’s easy to make and satisfying to eat. The perfect chili, in my opinion, should be rich, complex, and deeply satisfying; a recipe that invites you to customize and enjoy it in your own way.

The ingredients list is relatively simple, but the flavors are anything but. The pre-cooked bacon adds a salty, smoky depth that elevates the dish beyond the ordinary. Roasting the garlic brings out its natural sweetness and mellows its intensity. The chipotle peppers add a subtle smoky heat that dances on your tongue. And the final touch? A generous dollop of your favorite toppings—sour cream, cheese, or avocado—to elevate the experience even further.

This chili recipe isn't just about the perfect blend of ingredients, it’s about the process. It’s about the aroma that fills the kitchen while the chili simmers on the stove, the satisfying clinking of the pot’s lid, the anticipation of the first bite. It's about comfort and connection. It’s a dish that’s easy to adapt to your own tastes and dietary needs. It's a recipe that’s as much about the journey of cooking as it is the final product.

I’ve even found ways to make it even quicker! Prepping vegetables ahead of time is a game changer. Having everything chopped and ready to go makes the entire process significantly faster and less stressful. This recipe is a testament to the beauty of simple, satisfying cooking – a comforting culinary hug in a bowl.

So, gather your ingredients, put on some music, and let the aromas of chili fill your kitchen. This isn’t just a recipe; it’s an experience. And remember, the best chili is the one you enjoy the most, so don't hesitate to experiment and make it your own.

Enjoy! And let me know how your own chili creation turns out.

Step-by-step

• Prep all vegetables ahead of time; this will make it go quicker. The veggies can be trimmed and cut in any way; it really only matters to you. I prefer a large dice on everything, with a couple of exceptions.
• Dice up the onions and bell peppers. Roast and smash the garlic cloves; roast in a 400° oven while everything else is being prepped, roast for 15 min. Separate the chipotle chilis from the adobo sauce and mince the peppers, save both.
• Oil a large pot with 2 teaspoons of peanut oil, brown the ground beef in the pot over medium heat. Any meat (or none) can be used; I have built this with ground turkey, chicken, lamb, bison, and venison; and all came out just great. Ultimately, I prefer good old beef.
• As the beef browns, add the chili powder, ground cumin, and paprika, mix well. Once brown, remove from the pot and set aside.
• Add 2 more teaspoons of peanut oil to the pot, then add the bell peppers, onions, black pepper, and smoked sea salt to the pot.
• Crumble the precooked bacon into the pot. Add the chipotle peppers and garlic to the pot. Mix well and continue to cook over medium heat for 2-3 min, just to open them up. Add the ground beef back to the pot.
• Add the can of diced tomatoes, fill that can with water and add to the pot. Add the drained chickpeas (I used to use corn here, to each his own) and drained beans (I use Texas red beans).
• Cover and simmer for 15 min, check occasionally and stir. You can continue to simmer until it reaches the thickness you like, or add cornbread mix (small amounts at a time) to thicken faster, or water to thin it out if desired.
• Top with cheese, sour cream, avocado, yogurt, or serve nude; your choice. I always serve mine with fresh cornbread; just get the Jiffy mix and make as instructed. This can bake while you simmer.