What I’m about to reveal to you is not a recipe. I don’t believe much in recipes when it comes to something like chili. It’s an individual pursuit not well served by constraints like “this much X, that much Y.” Chili is something that must be yours and yours only.
That said, it sometimes helps to have a framework. A place from which to start whereby the probability of success is enhanced. The simpler the better. Here it is.
Step One: Ingredients
You need protein, beans, spices, and base. That’s it.
Protein’s whatever you like. I use vegan/vegetarian ground “meat” but you will, of course, use what suits you.
I recommend 2-5 different kinds of beans, preferably with varying thickness and texture. You can’t go wrong with some mix of black and pinto (soft), kidney (firmer), garbanzo (very firm), and great northern (very soft).
In terms of spice, a good chili powder is a must. Experiment to find one you like and treat it as your foundation. From there it’s a matter of heat and flavor preference. I like a smoky flavor so I tend to go with smoked paprika (my secret weapon) and ground chipotle. Cayenne pepper works great for pure heat, and you can get interesting results with garlic, basil, thyme, and/or oregano. High-quality salt is key, as well.
In some recipes the base is the trickiest part. I’ve seen calls for all manner of ingredients like broth (beef and/or vegetable), vinegar, tomato paste, oil. Skip all that. Instead, grab a jar of whatever all-natural salsa you’d normally use for dipping purposes. Couple it with a can of diced tomatoes. Choose the mild option for both, and let these form your base. Not only does this simplify your prep process, it also means that you end up with things like tomato, onion, and pepper included by default.
This isn’t to say that you should avoid prepping fresh vegetables. If that’s how you like it, do your own veggies/peppers and trade the salsa for extra cans of diced tomatoes.
Step Two: Assemble and Prep
Let’s assume you’re going to either serve 4-6 people or aim to have a strong batch of leftovers.
You need about a pound of protein, give or take. If you’re using meat, prep it in advance. If you’re using the vegan/vegetarian stuff there’s usually no need for that.
Get yourself a large pot and dump in the salsa and/or diced tomatoes. Add your spices using the following as a rough guideline to start:
- 2-3 tablespoons chili powder (think of how strong you want it)
- 1 tablespoon salt (start with no more than this)
- Several vigorous shakes of whatever else you like (not too much of any one thing just yet)
Stir this mixture and put it on low heat to start the simmer.
Gather your beans — 4-6 cans in this case. Drain, rinse, and add half of them. Stir.
Add your protein, then drain, rinse, and add the other half.
At this point everything is in the pot. You’re still a long way from chili.
Step Three: Mix, Taste, Repeat
Increase heat to medium and stir everything for a minute or two. Check the consistency and add water if it’s too thick. Let simmer for 10-15 minutes. Cover, then embark on a journey.
Let the flavors cook in, tasting every 15 minutes at least. Add spice and/or salt to taste, but do so a little at a time because the nuances don’t come through right away. Take it slow.
After 90 minutes, see where you’re at. If any one flavor seems too strong, add some more water. If anything seems too weak, add spice. Repeat as necessary.
Once the flavor profile seems right, give it a final five or ten minutes to simmer, then take it off the heat and let it sit for at least 10-20 minutes.
Step Four: Now What?
That depends. If need be, you’re ready to serve. If you have the luxury of time, though, you’ll be even more ready to serve the next day. Letting the mix sit overnight and reheating (always on the stove — no microwave) is ideal. That’s all a matter of planning.
So there you go. Follow these guidelines, apply healthy doses of your own taste and creativity, adapt as you go, and success will almost certainly follow.
Back in May when I posted Part One of this series, I didn’t imagine waiting until August to do Part Two. Truth is, though, that it’s hard to find good examples of everyday (mass market) goods made in the US. They’re out there, sure, but too often you’ve got to dig. All the more reason to keep these companies in the back of your mind and kick them a few bucks when buying time comes.
