One thing that every self-respecting man (and most non-self-respecting men) should know how to make is a good bowl of chili. Chili is awesome. It’s easy to make (or at least difficult to screw up), tastes great, smells great, stores and reheats well, can be made healthy and can be made in any number of different ways.
Because chili is so flexible and offers so many possible combinations I don’t keep a recipe. This is not a recipe article and I don’t even pretend to be a great cook. Instead, I keep a list of things that work well in chili (mostly in my head and now here where you can add to the list by commenting) and throw them together whenever I get an urge for a bowl of red. I love red chili and that is the focus of this article (no disrespect to other types of chili).
Cooking instructions: I generally cook in a crock pot for a few hours so that all the flavors can meld and the peppers get nice and soft but you can cook it in a pan or pot or over a fire. If you add pork or chicken just make sure you cook it through. After that everything from just heating it up to 8-or-more hours slow-cooking is fair game. Often, I will prepare it the night before and refrigerate it over night. This started because I didn’t want to get up early and put everything together and just wanted to turn the crock pot on. Eventually I started doing this intentionally because it seems to get more flavorful by sitting it its own juices, sauces and spices overnight.
What goes in: Below are some categories (meat, vegetables/peppers, beans, spices, other) of things to use. I will consider anything with meat, tomatoes and chili powder, and served in a bowl, chili. Of course I add lots of other stuff but that is where the fun part comes in.
Meats (skip this section if you’re a vegetarian but then don’t skip the beans) – I’ve only ever had one vegetarian chili that I would say I love and it comes from Comet Cafe in Milwaukee, WI. For those of you outside of Milwaukee that aren’t vegetarians you’re probably going to want to have some meat in your chili. Pretty much any type of beef will work. I’ve never tried ham but other kinds of pork (especially bacon) work well. Chicken is interesting in a red chili but worth a try. Sausages work well (cut up) as does ground turkey and chorizo. For healthy chili choose extra-lean ground beef, ground sirloin, skinless chicken breast or ground turkey breast. I often use the lean ground beef or ground turkey.
Vegetables / Peppers: First choose your tomatoes (and please don’t start an argument about it being a fruit). You can cut up whole tomatoes if you like or choose almost any variety from the canned section (if you use paste you’re going to have to add water). I like to use crushed tomatoes. As for peppers pretty much anything goes. I often use bell peppers (I like green and orange), poblano peppers, chili peppers, jalapeƱo peppers and habanero (if I want to kick it up a nautch[sic]). The only rule with peppers is don’t rub your eyes after you cut them up. :) Onions add flavor so don’t skip (or use minced onion like I often do). I’m not a big vegetable head so I usually stop here but I’m sure there are lots more that could be added (comment please).
Beans: Some say that real chili doesn’t have beans in it but I like beans and their protein, fiber, taste and texture so I usually add them. As with peppers pretty much anything goes with beans. Good choices are kidney, black, pinto and butter. I like to get the chili beans packed in chili sauce to add some more flavor (hot of course). Skip the refried beans. :)
Spices: First and foremost is chili powder. I like heat (as if you can’t tell by now) so I even found some extra hot chili powder from Penzeys which I like a lot. Other things that I like to add include salt (sea salt usually), garlic (real garlic minced will defeat garlic powder or garlic salt anytime), ground black pepper, crushed red pepper, paprika, cayenne pepper, cumin, oregano, basil and sugar (I often use Splenda). I’m sure there are lots more spices that work well so please comment.
Other: Liquor [bourbon, scotch, rum, wine, beer], barbeque sauce, Worcestershire sauce, chili sauce, hot sauce, and liquid smoke (careful because the great smell might cause you to use too much) all work great. The Old German Beer Hall in Milwaukee serves a chili made with sausage and sauerkraut that won first place each of the past two years at WMSE’s Annual Rockabilly Chili Contest.
You can make chili based on what you have at home or what you want to experiment with. I haven’t ever screwed up chili to the point where it was not edible but if you have please post your warnings to the comments. Chili is an easy-to-make great tasting meal that allows endless creativity and experimentation. What do you want in your chili?