Chili Recipe

I think of Chili as more art than science. Even when I religiously follow the recipe, the chili is different every time. I imagine this has to do with how many different spices a good chili recipe will contain - the quality & freshness of your spices will definitely make a huge impact on the finished product.

Chili can be a very economical dish to prepare. The more preparation you do ahead, the lower your costs. Using dried beans instead of canned ones is a huge money saver. If you can get TVP in bulk, then it will be much cheaper than any of the meat options. If you are a gardener who cans your produce, put up a few quarts of your own pickled peppers - it's really quick & easy and it looks beautiful on the pantry shelf!

The NIGHT BEFORE you want to serve chili:

1 cup black beans
1 cup pinto beans

"Look" the beans [it's what Grandma called the process] for any small rocks, dirt clods, and any beans that look yucky [you can throw the inferior beans & dirt in the compost pile]. Rinse the beans in a colander and cover with water to soak overnight.

IF you forgot to soak your beans, you can:

"Look" dry beans, rinse & cover with boiling water. Let stand covered for about 60 minutes, or simmer for 45 minutes before draining & adding to crockpot.

Cheat, & use 4-15 oz. cans of beans from grocery store, drained & rinsed

NEXT MORNING in your crockpot, put:

[If you want the chili done lots sooner {about half the time}, bring all your ingredients to a boil on the stove top before pouring carefully into your crockpot.]

Drained Beans
2- 28 ounce cans tomatoes [Crushed, Diced, Whole, Sauce... it's a personal choice]
1/2 cup dried minced onion [OR] 2 diced onions
3/4 cup diced bell pepper
1/4 cup diced pickled peppers [OR] 3 chili peppers diced [I use the mildest ones I can find; if you want mild chili, then also get rid of the seeds!]
2 Tablespoons Honey [OR] 4 Tbls. Brown Sugar
2 Tbls. Molasses
1 tsp Garlic Powder [OR] 8 cloves of garlic minced
2 tsp Cumin
2 Tbls. Chili Powder
1 tsp Paprika [careful - this ingredient can really crank the heat up]
1/2 tsp ground Sage
2 tsp Basil
1 tsp Oregano
1/4 tsp Thyme
Ground pepper to taste {1/8th - 1/2 tsp}
1/4 cup vinegar from pickled peppers
1/2 cup diced carrots
2 cups water

Optional Ingredient:
1 Tbls Cocoa Powder [this gives the chili a 'cooked over the campfire' taste]

Vegetarian Option - 1 cup TVP barely covered with boiling water to hydrate
Cheap Meat Option - 1 lb. Ground beef cooked with any fresh ingredients thrown in after it has been browned
Gourmet Meat option - Any lean steak cut into 1" cubes and browned before adding to pot - saute any fresh ingredients in the same pot afterwards, adding 1 Tbls. Olive oil if needed to prevent sticking.

Cook until beans [and any meat ingredients] are tender. Check your crockpot manufacturers suggestions for the correct temperature settings & times to use. FYI - My crockpot cooks this recipe in about 8 hours set on Low.

Before Serving - Check the salt level by tasting. My recipe calls for 2 tsp. of salt, but I wait to add it at the end since the canned tomatoes & pickled peppers both add sodium [canned beans will also add significant sodium].

SERVING SUGGESTIONS:

Side Dishes:
Green Salad [a creamy dressing will balance a spicy chili]
Corn Bread with Honey-Butter [1 Tbls. Honey blended into 1 cube softened butter] on the side
Over Rice or Pasta
Pass Saltine Crackers

Garnishes:
A sprinkle of grated cheese over each bowl
Finely minced mild onions or green onions
1 Tbls. Sour Cream or Plain Yogurt [If your chili is WAY TOO SPICY, this can cool it down]

Dessert:
If you have tender mouths in your house, they would really appreciate an ice cream chaser to put the fire out on their tongues!