Mar 19

Mar 19 The Best Chili Ever

So here's a funny story about this chili... it started out vegetarian. I mean, it was a 15 minute throw-together, dump-heat-serve type of meal. I was 23 years old, living on my own with roommates & just starting out in the world, so budget meals were ideal. I first saw the original recipe in a Wegmans Menu magazine. If I remember the basics: sauté a diced onion in a pot, then dump in 3 types of canned beans, a bag of mixed frozen vegetables, a bit of chili seasoning and a jar of salsa. Bring to a simmer and serve in bowls with cheese and sour cream. SO EASY!

Don't get me wrong, that chili still rocks and is one of my favorites. But as I got older and met my husband, it evolved. He graciously ate it but (being the meat lover he is) requested we add some ground beef. Then less beans. Then no carrots. ("NEVER carrots.") Then... "can you leave the chunks of onion & tomatoes out, or make them smaller?" Do you see where this is going?

With every adaptation it became more of what we really love in a chili. I've added my own twists (like beer, Worchestershire & chili sauce) to intensify the flavors, but it's truly a joint effort. My coworker loves when I bring in leftovers to share, so I thought I'd finally share it here as well!

Ingredients:

1 1/2 pounds ground beef
1 medium onion, diced
I-2 cloves garlic, minced
1 Tablespoon Montreal Steak Seasoning
1 Tablespoon ground chili powder
1 teaspoon ground cumin
2 tablespoons Worcestershire sauce
1/2 bottle favorite beer (light beer is not suggested)
1 bottle chili sauce
1 can of either: RoTel tomatoes, diced tomatoes (chili style) OR 1 jar of your favorites salsa
1 can chili beans, not drained
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
salt and pepper, as needed
1/4 cup fine bread crumbs
toppings (optional): shredded cheese, sour cream, diced green onions, chopped fresh cilantro, diced avocado, lime wedges

The perfect pot of chili on a cold day... smoky, spicy and a little bit sweet.

Directions:

In a large stock pot or enameled cast iron Dutch oven, soften the onion in 1 tablespoon olive oil or vegetable until translucent, then add garlic and stir for 30 seconds... just until it starts to get fragrant. Add the ground meat and brown, over medium heat. Drain off any excess grease. Sprinkle in the chili powder and cumin and cook for five minutes. Stir in the Worcestershire sauce until evaporated (1-2 minutes). Slowly pour in the beer and stir for two minutes before adding the chili sauce, tomatoes (or salsa) and beans. Cover and let simmer for 15 minutes while you make a quick batch of corn muffins, set the table or crack open a beer. Adjust the flavoring with salt and pepper as needed. If it looks too soupy for your taste, add in the bread crumbs and simmer for about 5 minutes. It absorbs liquid or extra fat without changing the flavor. (It's also a great way to stretch the meal if friends show up unexpectedly!)

Stir in the thawed peas & corn just before ladling into individual bowls. Top with shredded cheese, sour cream, and other favorite toppings. We like chopped fresh cilantro, diced avocado and a squeeze of lime. The kids love when we serve it with a side of tortilla chips for scooping!