Dad's Chili As You Like It
A flavorful, straightforward approach for chili to personalize to your heart's content.
Servings 8 hungry people
Equipment
- Dutch oven
- chef's knife
Ingredients
- 2 tbsp fat To sauté the meat and vegetables. Use bacon fat, EVOO, butter, or combination.
- 2 lbs meat Ground beef, ground pork, ground lamb, ground Italian sausage even. Mix and match.
- 1 large onion 1/4" dice
- 2 stalks celery Thinly sliced
- 1 large green bell pepper 1/4" dice. Any color bell pepper is fine.
- 1 tbsp garlic, minced I get mine out of a squeeze bottle—great invention.
- ¼ cup Dad's Spice Mix Shameless plug. Since American chili has its origins in Western Americana, use chili powder, taco spice mix, or similar. Dad's mix is mighty good, though.
- 2 tbsp tomato paste Really enriches your sauce.
- 16 oz salsa Use your fav. We like Rick Bayless's Frontera Roasted Tomato, but I also think Old El Paso brand is really good.
- 14 oz diced tomatoes with juice I use canned unless I have some summertime fresh off the vine.
- 12 oz beer If you need more liquid to cover, use water or broth (beef or chicken). Homemade is always best.
- salt and pepper As you like them, to finish before serving.
- sour cream Optional garnish when serving.
- cheddar cheese, grated Optional garnish when serving.
- green onions, chopped Optional garnish when serving.
- cornbread or crushed tortilla chips Optional, except a no-no for low-carb folks. Serve the chili over any of these.
Instructions
- Saut
é meat in oil or fat in a pre-heated skillet over medium heat. Take your time. The idea is to cook off the water in the meat—yes, water in the meat—and develop lots of browning, aka flavor. I've made chili with ground turkey and chicken, back before we starting maxing out the fat, and these meats especially contain lots of water. - Reserve the meat in a bowl and sauté the veggies, adding more fat/oil if needed. Give this at least 5 minutes. I call for the onion-celery-green pepper "trinity" here, but have also used onion-celery-carrot (a mirepoix) and have subbed red pepper for green...even roasted reds out of the jar. I am particular to Mezzetta, being a longtime California guy. All good.
- Add garlic to the sauté, stir in, and cook for a minute.
- Add the spices and tomato paste, stir in well, and cook for two minutes.
- Add the salsa, diced tomatoes, and beer. Up the heat to high and stir well.
- Add back the cooked meat and stir in thoroughly.
- Lower heat. Cover the pot and simmer for two hours, checking and stirring every 30 minutes or so, just to drink in the aroma.
- After two hours, remove cover. If there's too much liquid, continue cooking at a bubble until the sauce is thickened to your liking. If this seems to be going too slowly, up the heat, or if there's just way too much liquid—or you just can't wait—remove some with a big spoon. You won't be sorry later.
- Taste for richness. Add salt and pepper and sample until you're satisfied, starting with a teaspoon each. Careful with the salt—folks can always add more if they like.
- Finally, serve in bowls with your favorite garnish(es) and starchy additions.
Notes
Make a big batch with two pounds of meat and freeze what you can't finish in a day or two. Freezes well and also tastes better after sitting a day.
If you use Dad's Spice Mix, you'll get some heat at the back of your throat, but not too much, we don't think. To spice things up, add diced jalapeños to the veggie mix or add you favorite hot sauce as you consume.
The garnishing is very important to the eating. If you're Keto-conscious, sour cream, green onions, bacon bits, and/or grated cheddar are all great. I used to love serving chili over crumbled cornbread or crushed tortilla chips, but don't do this now as we're low-carb'ers. And, of course, that's why there are no beans in this recipe. I am getting along just fine without them...I suppose.
Hope you'll enjoy crafting your own version of this favorite. Make it; enjoy it; freeze it. enjoy it later. It's one of those dishes that gets better for several days after making.