Recipe #2 – basic, everyday, nothing-fancy chili. You can cook this in as little as an hour, or let it simmer all afternoon. I make mine medium-spicy; feel free, of course, to adjust as you see fit. I’ll post my recipe for white chili sometime later in the winter – it’s even faster.
I’ll probably crack open a Zinfandel or Rhone blend to have with this, but that’s hours from now.
Serves 6. Prep time: 30 minutes. Total time: 1 hour, but can be held for up to 3.
- 2 lb ground or cubed chuck beef (can also use cubed venison, but be careful not to overcook)
- 3 large onions, coarsely diced
- 2 cans each light red and dark red kidney beans
- 1 can each tomato sauce, diced tomatoes, and whole tomatoes
- 1/2 cup jalapeños
- 2 Tbsp chili powder
- 3 cups water
- Put the beans, tomatoes, jalapeños, chili powder, and water in a large pot and bring to a boil, then reduce to a simmer.
- In the meanwhile, saute the meat and onions together in small batches until the meat is browned and the onions have softened. If using venison, use canola oil and only cook until the outside of the cubes are lightly browned. Add each batch of meat and onions to the other ingredients as you finish it.
- Cover the pot loosely and cook for at least 30 minutes. Stir and check every 30 minutes to make sure that the temperature isn’t too high, and that there’s enough liquid – I like my chili on the soupy side.
Top with grated sharp cheddar, and serve with cornbread or crackers.