So I will be honest here. I like my chili. And this recipe is a dead simple one to make. I grabbed it out of Cooking for Dummies (or something equally basic), and didn’t really modify it that much. Also, chili is *really* hard to screw up, and also *really* easy to modify and make your own so that people ask for “your chili” as opposed to just “chili”.
- 2 medium onions, diced
- 3 cloves of garlic, diced
- 3 medium tomatoes, cubed (don’t worry about the size, they will dissolve over the course of the simmering)
- 2 diced green peppers (Cut into pieces the size you prefer)
- 1 diced red pepper (Cut into pieces the size you prefer)
- 1 lb of ground beef
- 1 lb of ground pork
- 1 cup of wine/beef broth
- 1 small can of tomato paste
- 1 large can of kidney beans (I would put 2, but my wife does not like lots of kidney beans)
- 1 pack of mushrooms, sliced
A note of warning – The flavour of the spices takes a while to get released. Add a little bit, stir, then wait about 20-30 minutes before seeing if you need to add more.
- Chili powder
- Garlic powder
- Throw the onions, peppers and garlic in a large pot and add a tablespoon or two of olive oil. Brown over medium-high heat for a couple of minutes until the onions start to get cooked, but not caramelized.
- Add the beef and pork and stir until it has all been browned.
- Add everything else except the kidney beans and mushrooms. Add just enough water so that all of the ingredients are covered.
- Lower the heat to minimum.
- Add the spices. I usually add a fair amount of chili powder right at the start for both the flavour and colour. Then I add small amounts of the others, except for the garlic powder, which gets a bit more than everything except the chili powder.
- Heat on low (not even simmering) for about 5 or 6 hours, stirring every 30-45 minutes and adding spices as necessary. If the level of liquid gets a little low, just throw a lid on.
- About 30 minutes before you are ready to eat, throw in the kidney beans. If you like them soft, throw them in about 45-60 minutes prior to eating. If you prefer them firmer, wait until about 5-10 minutes before eating.
- Throw in the mushrooms about 10 minutes prior to eating. This will allow them to remain a bit crisp/chewy, without them disintegrating into mush.
Serve with corn chips, shredded cheese, sour cream and diced green onions.