Chili is good. So why not make it?

Chili is one of those dishes that causes great angst in my house. Out of the seven of us only three of us actually like chili. The other four hate it, loathe it, absolutely detest it; yet it makes a regular appearance in my house. Chili is my husband’s favorite meal. I know what you’re thinking. If so many people hate it why serve it? Well you know I asked myself that exact question a gazillion times. And the only thing I come up with is that it’s good. 

It is that simple. Chili is good. So why not make it? Now I just get creative. On the nights I serve chili we serve a number of options all of which chili makes the perfect pairnachos, hot dogs, French friesyou know that sort of thing. This way we all get the chance to be happy. Those that like chili can have chili on anything and everything, those that hate chili don’t have to eat it. Really this is the only way to make my family happy.

So, Chili. Yup, this is where we begin our culinary journey. It’s simple. It’s easy. It’s yummy and it’s still cold outside. So why not chili. Besides I put up a poll and most people wanted a chili recipe, so that’s what you’re going to get.

Besides men like chili, right?

Before I give you the recipe and release you into your kitchens allow me to give you a guide to my abbreviations. If you already know these please feel free to ignore them and skip down to the real reason you are all here… Chili.

            C  cup

            lb. pounds
            Tbsp.  tablespoon
            tsp. teaspoon
            oz. ounces
Chili
Yield: ~11 Cups based on an 8oz serving size
Ingredients:
½ Large White or Yellow Onion, diced small (1 ½ cups)
1 lb. Ground Hamburger
1 Tbsp. Canola Oil
2 tsp. Season Salt
2 tsp. Chili Seasoning
½ tsp. Cayenne Pepper
1 tsp. Dark Chili Pepper
½ tsp. Black Pepper
½ tsp. Kosher Salt
2 15oz. Cans of Ranch Style Beans (do not drain)
1 14.5oz. Diced Tomatoes (do not drain)
2 Tbsp. Pickled Jalapeno Juice
½ C. Chopped Picked Jalapeno’s
Preparation:
Heat a heavy bottom pot over medium heat with the oil. When the oil starts to shimmer that means it is time to add the onions. If your pan is hot enough you should be hearing a sizzling sound. That is a good thing. If not don’t worry about it this time. It just means that your pan wasn’t hot enough. Saute (cook) onions until they begin to change color about 2 or 3 minutes. The onions will almost appear brighter. Add the hamburger to the pot. Using a spoon proceed to break up the meat. Then add all the seasonings: season salt, chili seasoning, cayenne pepper, dark chili pepper, black pepper and kosher salt. Continue to cook until the hamburger is almost completely browned. It’s okay if there is still some pink, it will finish cooking in the chili.
At this point some people would tell you to drain the grease off your meat before proceeding, but this is where I am going to tell you not to listen to those people. Keep the grease; that is where all the flavors are. Add the beans and diced tomatoes. Now this is where you have a choice to make. If you like your chili with more of a kick then this is the point where you add the jalapenos and the jalapeno juice. If you don’t want that extra kick then you’re mostly done. Reduce the heat to low and let the chili simmer for a minimum of a half an hour. This will allow all those awesome flavors time to marry. Make sure you stir it occasionally to prevent it from sticking and burning. The longer you let it simmer the more the flavors will meld together and produce a better flavored chili.

Once that half an hour’s up time to do the best partEAT! Now I personally top mine with some fresh diced onion, cheese and sour cream, but you can top yours with whatever floats your boat. Dig in.

Stay warm out there!

Have something you want to learn? Let me know and I will see what I can do.






Culinary Brainchild is where I share my second passion of food with everyone. Especially my obsession with cupcakes! If I think it, I make it a cupcake.

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