What is the secret to a life well lived, a spouse well loved, a home well furnished? I’m not 100% sure, but I think I know the secret to a delicious chili.
When you need something hearty to feed your family or your guests – this is the recipe that says “I know you’re hungry, you’ve come to the right place.”
Chili is a home cook’s economical wonder meal. Not only is it quick to throw together, but it can be made as vegetarian or carnivorous as you please, and when money is tight, go heavier on the beans!
I have had the pleasure (and the pain – I’m looking at you, undigestible undercooked beans) of consuming many a bowl of chili, and I’ve learned a few things about what makes a terrific pot… So lets dive into the world of meat, beans, spices and sauce.
But what is the secret to an incredible pot of chili?
Its in the texture. Just like a home-design expert will tell you that your bedroom will be more cozy if you layer in more texture than just berber carpet and polyester curtains and bedding, I’m telling you that the secret to a hearty, heart-warming, love-promoting chili is in the diversity of the ingredients that come in contact with your tongue and taste buds.
Chili should not be a pot of mush. But, it CAN be thrown together from cans! Don’t you love a good enigma?
What do I need to make a classic chili?
- 2 lbs ground beef
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 8 oz spaghetti sauce
- 2 cans beans, rinsed
- 3 tbsp soy sauce
- 2 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp oregano
- 1 tsp cocoa powder
Let’s get cooking.
Begin with a heavy-bottomed pot, if you have one. Think a cast-iron or enamelware. If you don’t have one, we will make it happen with whatever you have – just be extra aware of scraping the bottom regularly.
Turn on the burner to medium-high. Place your meat in the pan and watch it begin releasing its moisture. Around 5 minutes into this process, either pour or ladle those juices out of the pan. Reserve them for later. Allow your meat to brown. Stir up the bottom and watch your nubby hamburger become crisp and mouthwatering!
After your meat has transformed, pour your juices back into the pan along with spaghetti sauce and rub up anything stuck to the bottom of your pot.
Measure and mingle all of the rest of the ingredients in with the meat mixture and let things bubble happily for awhile before serving. Sometimes I only let mine simmer for 10 minutes before serving, sometimes I give it the full crockpot treatment and the flavors all meld so deliciously.
Serve with shredded cheddar cheese. sour cream, and tortillas or cornbread.
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