Frank's Famous Chili

Frank's Famous Chili: A Recipe That's Too Good to Share (Almost!)

Let me tell you a story about chili. Not just any chili, mind you, but Frank's Famous Chili. A chili so good, so intensely flavorful, that leftovers are a myth. A chili that's earned its reputation not in a fancy chili cook-off (though it certainly could!), but in the enthusiastic groans of satisfaction from those lucky enough to taste it. I’ve made countless batches of chili, always tweaking, perfecting, until I landed on this one, a recipe I share with a bit of hesitant excitement. Its fame is so well-established within my circle of friends and family that the only times I'm tempted to tweak it now are during the heat of summer; I’m a creature of habit, and I tend to enjoy the same kinds of food, in the same way, throughout most years.

The secret, you ask? It’s not just one thing. It’s the careful balance of sweet and smoky tomatoes, the aggressive heat from fresh jalapeños (canned peppers need not apply!), and the slow-simmering magic that melts the beef until it practically disintegrates on your tongue. It's the hours spent patiently stirring, the aroma that fills your kitchen – a fragrant testament to culinary passion. It’s the feeling of accomplishment that comes with creating something truly exceptional, something that transcends a simple meal and becomes a shared experience. And believe me, it’s a memorable one. I've seen grown men weep with joy (from the heat, mostly, but still!). But beyond the tears and the spice, the real magic lies in the simple joy of sharing good food with good company.

The truth is, I'm a bit conflicted about sharing this recipe. It's always a hit, disappearing faster than you can say "more beans!" I’ve been known to hide a portion in the back of the fridge for myself, a little secret stash to enjoy later. But the pure joy of seeing others enjoy it, that’s really what fuels my culinary adventures. Perhaps the key ingredient isn’t just in the fresh jalapenos or the perfectly browned garlic, but rather the love that goes into every step, and then the shared satisfaction of enjoying the resulting deliciousness. But mostly the slow cooker is my secret weapon.

This chili isn't just about a recipe; it's about tradition, about creating memories around a table filled with warmth and laughter. It’s about the art of simple things well done. It’s about taking the time, the care, and putting in effort—that makes the difference between a dish and a truly memorable experience. That’s the essence of Frank’s Famous Chili. It’s why I make it again and again. It’s why my friends and family eagerly await its reappearance. And it’s the reason, although I hesitate, I'm sharing it with you.

So go ahead, try it. Embrace the heat, savor the flavor, and let the aroma of this chili transport you to a place of simple culinary pleasures. But don’t say I didn’t warn you about the leftovers (or lack thereof!).

Ingredients:

• 1/2 cup soy sauce
• 2 cans tomato sauce
• 1 lb ground turkey
• 1/4 cup balsamic vinegar
• 1 lb stew beef
• 1 lb red kidney beans
• Garlic (lots)
• 3 medium onions
• 10 jalapeño peppers, fresh
• Habanero pepper sauce
• 6 ripe, red tomatoes

Step-by-step

• Soak the kidney beans in water overnight. Mix a couple of tablespoons of baking soda in the water and they will not be quite so explosive.
• Cut up the beef into bite-sized pieces, pour the soy sauce and Balsamic Vinegar over the top, add one can of the tomato sauce, 1 chopped onion, 5 cloves of crushed garlic, about six chopped jalapenos (PLEASE don't use canned peppers!! They have NO flavor compared to fresh ones! Anyone can make HOT chili... but GOOD chili must TASTE good AND make you sweat!!) and a healthy dose (about 3 tablespoons) of habanero pepper sauce. (Scorned Woman hot sauce, by Oak Hill Farms in Georgia is my favorite. If you're a real hot food fan, use Dave's Insanity Sauce, but beware... normal humans may not be able to eat your chili!!)
• Mix this together well in a porcelain or glass bowl, cover, then allow to marinate overnight in the refrigerator.
• Start the next morning by preparing the salsa: Use a large stew pot or dutch oven. Heat the pot and add a little oil. Put in 4-6 crushed cloves of garlic and two chopped onions and allow them to cook until the onions become translucent and the garlic becomes well browned. (It's important that the garlic be browned! It changes the whole flavor of the chili!!!!) Add the tomatoes, cut into small cubes. Add the remaining can of tomato sauce and the rest of the jalapenos. If desired, add more Habanero sauce at this point. (Be careful, Habanero peppers are hot enough to burn you TWICE!) Add the ground turkey and cook for about 15 minutes.
• Add the marinated beef mixture then drain and rinse the beans and add them too. (Rinse the beans WELL, especially if you added baking soda to the water.) Cook this over medium heat for 6-8 hours, stirring occasionally, and adding water if necessary, until the meat falls apart and you have a nice thick consistency. (I usually do it in a slow cooker... but you'll need a big one!) Taste the sauce about half way through and add more habanero sauce if you are brave enough! Substitute fresh habanero peppers for the jalapenos if you really like hot food, but be sure to keep your hands away from your eyes after handling the peppers.