Chili
This past Sunday I made a big pot of chili… Not for anything in particular, but because The Lovely Wife and I had a hankerin’
So, I’ve decided to put up a variation on my award winning chili. I’ll leave some variables up to you, so consider this a sure-fire base for your own chili. I suggest a combination of any variety of pepper to make up the four needed, but steer clear of bells. If you want sweet pepper flavor, stick with Rellenos. There are easily over 200 varieties of peppers, so mix and match, and have fun!
32 oz. can of crushed tomatoes
4 c. of stock (veg., chicken, or beef… You decide)
3 15 oz. cans of beans, drained and washed, or approx. 5 c. of fresh beans (again, dealer’s choice on the varieties)
1 15 oz. can of sweet white corn, washed and drained, or 2 cups of fresh or frozen corn
4 peppers
1 whole onion of your choosing
Approx. 1 to 2 pounds of your favorite meat or combination of meats
1/2 c. white vinegar
4 jiggers of tequila
1 sm. bunch of cilantro
Juice of 1 fresh lime
Approx. 3 tbs of oil
Spices and nices
Prepare your peppers by halving them, seeding them (don’t be afraid to leave some seeds in for extra heat), and any other pre-prep you desire. Dice them, the onion, and the cilantro, and give them a quick sauté in the oil. Par-cook the meat as much or as little as you wish, then add everything to a stock pot or slow cooker.
Bring to a boil, then reduce heat and simmer for at least 3 hours, longer if a thicker consistency is desired.
The details are what make this chili your own. Pepper selection and preparation, meat selection and preparation, choice in bean varieties, picking just the right spices and nices; it all determines just how your final chili will lean as far as flavor, and are exactly the things that make my chili a consistent crowd pleaser.