Chili

My Mom's Chili, Spiced Up

This chili recipe holds a special place in my heart. It's a tweaked version of a recipe I remember making with my mom years ago in her cozy kitchen. The aroma alone brings back a flood of memories – warm afternoons spent stirring simmering pots, the satisfying sizzle of bacon, and the comforting knowledge that a delicious, hearty meal was on its way. While I've kept the core of the recipe the same, I've added a few personal touches to give it a little more kick and a richer flavor profile. Let me tell you, this isn't your average, run-of-the-mill chili; this is the kind of chili that warms you from the inside out, perfect for a chilly evening or a cozy night in with loved ones.

The evolution of a family recipe is a beautiful thing. It's about sharing and adapting, taking something cherished and making it your own. That’s precisely what I did with this recipe. My mom's original chili was already delicious, a simple, soulful dish. But I wanted to experiment, to add my own unique flair. The addition of bacon was a revelation, the salty, smoky notes perfectly complementing the rich, earthy flavors of the tomatoes and beans. And then there's the spice. I've added a touch of heat—just enough to warm your taste buds, but not so much as to overpower the other ingredients. It's a perfect balance, a testament to the beauty of culinary evolution.

Beyond the changes, the heart of the recipe remains. The slow simmering, the blending of flavors, the simple satisfaction of creating something wholesome and delicious from scratch. It’s more than just a recipe to me; it’s a connection to my past, a reminder of cherished moments spent with my family, and a testament to the power of simple ingredients transformed into something extraordinary. This chili is about more than just food; it's about memories, family, and the joy of cooking.

The ingredients are fairly simple, things you're likely to already have on hand. But the beauty of this recipe lies in the process. The slow simmer allows the flavors to meld and deepen, creating a complex and satisfying chili that’s far greater than the sum of its parts. I've often found that the best recipes are the ones that seem effortlessly simple, yet deliver incredible results. This chili falls squarely into that category.

One of my favorite parts of the recipe is the bacon. The crispy, salty bits add a delightful textural element and amplify the overall flavor profile. You can use any type of bacon you prefer, though I personally gravitate towards thick-cut bacon for its intense flavor and satisfying chewiness. Just remember to cook it until it's perfectly crisp, then crumble it into the chili. The contrast between the crispy bacon and the tender beans and beef is amazing.

The chili’s spice level is easily adjustable to your preference. If you’re a spice enthusiast, feel free to add more of Dave’s Insanity Sauce or Tabasco. If you prefer a milder chili, simply reduce the amount or omit it altogether. The beauty of home cooking is the ability to tailor recipes to your own tastes and preferences. There's no right or wrong way to make this chili, only your way.

Making this chili is a relaxing experience. The slow cooker does most of the work, allowing you to tend to other tasks while the rich flavors develop. The process is both therapeutic and rewarding, a welcome respite from the hustle and bustle of daily life. As the aromas fill your kitchen, you’ll find yourself transported to simpler times, back to those warm afternoons spent cooking with my mom. And as you savor each spoonful, you'll be reminded of the simple joys of family, friendship, and good food.

This chili is more than just a meal; it’s a story, a tradition, and a comforting reminder of simpler times. So gather your ingredients, put on some music, and let the magic happen. I promise, you won’t regret it.

Step-by-step

• Remove the seeds from the whole tomatoes. An efficient method is to put a colander, with holes large enough for the seeds to pass through, inside a larger bowl. Cut the tomatoes and using a spoon remove the seeds and the juice drain out. Remove the tomato pieces and put aside. Then take the colander out of the other bowl. Take the bowl with the juice and seeds, and separate using a sieve, returning the juice to the tomatoes.
• Put the 3 types of tomatoes into a slow cooker, along with the chili powder. Set the slow cooker's heat to high. Add a few drops of Dave's Insanity Sauce, mix in well. Taste, the sauce will taste hotter now, than it will at the end of the process, so a bit of a burn isn't bad. If it's burning your head off start over. Cover and proceed to the next steps.
• In a large cast iron pan or saute pan brown the beef with the onions, green pepper, jalapenos and season aggressively with salt and pepper. Break up the beef into nice small pieces. While this is cooking move on cooking the bacon.
• Cook the bacon in your oven following the directions on the back. I always cook mine much longer than the package says and take it out at least once to drain off excess fat. Let the bacon rest on a cooling rack or paper towels til you handle it with your hands. Remove and fat that didn't render. Break into tiny pieces using your hand and add to the tomato mixture.
• Back to the stove-top, once your meat and veggies are fully cooked. Onions turning soft and beef fully cooked, using a slotted spoon add this to the tomato mixture. This probably finished before the bacon.
• Let the slow cooker go for at least an hour, add in the Tabasco sauce, taste and adjust any seasonings. Once the flavors are starting to meld add in the red beans, mixing well, and then cover and let cook at least another hour. Taste often and adjust any thing you need.
• Make sure the chili reaches at minimum 160 degrees Fahrenheit.