With the frigid cold weather we woke up to this morning, with temps a little below zero F, a good hot hearty soup was on my mind. Chili seems to be another of those dishes that most people have passionate opinions about the correct way to make. I never order chili if I am away from home becauseI know it won't be just the way I like it. So here's my favorite recipe.
This chili recipe is my father's with a few modifications I've added. Traditionally made when a large group of people would get together to go sing for neighbors or elderly folks in the community.
If you've followed much of my cooking, you'll also note the surprising occurrence of actual measurements. ;) That's thanks to both of my parents being far more precise than I am. When I make this, I use my normal method of dumping and pouring approximate amounts. It's a somewhat sweeter and less spicy chili than most and is my favorite. It makes a good warm meal on cold winter evenings.
McGlothin's Christmas Caroling Chili
1 lb. ground elk (Or beef, bison, turkey, etc. You can also use any kind of diced stew meat.)
Add and saute:
1 large onion, diced
6 cloves garlic, minced
Add and simmer:
3 c. canned crushed or diced tomatoes
1 T. basil
1 T. oregano
2 T. chili powder
1 cinnamon stick
6 whole cloves
5 bay leaves
1 t. salt
1/4 c. honey
1/8 c. apple cidar vinegar
32 oz light red kidney beans
16 oz dark red kidney beans
16 oz great northern beans or pinto beans (I use any combo of beans I happen to have at the moment)
Fry the ground beef till browned. Add diced onions and garlic and simmer for a few minutes. Add all remaining ingredients and simmer for 1-3 hours to fully cook all the flavors together. Pull out bay leaves, cinnamon sticks, and whole cloves before serving. This is excellent served with cornbread or baked potatoes. Garnish with sour cream and or green onions if you like.
Give it a try and let me know what you think, or comment below with your favorite chili version!