Wednesday, January 28, 2009

Chili with Beans

A good hot bowl of Chili is perfect for a cold winter day. Sue made a nice pan of cornbread to go with it.

What makes a good pot of chili is a very subjective thing. Some like it very spicy, others like it mild. It can be just meat and chili seasonings, "Chili Con Carne", or maybe with pinto beans. I have seen chili with beans, tomatoes, and a variety of diced vegetables, although to me that may be a nice bowl of soup but its not chili. If you google "chili recipes" you will discover a bewildering variety of recipes, some of great complexity.

For years I have made very good chili from a very simple recipe. Here it is.


2 pounds ground beef
2 cans chili beans (pintos)
1 packet Williams Chili Seasoning

Brown the ground beef in a large pot or Dutch oven over a hot fire.
Stir it a lot.
When the meat is no longer pink stir in the chili seasoning.
Pour in both cans of beans.
Fill each empty can with water and add both to the pot.
Stir it until it begins to bubble.
Turn down the heat or set it off the fire and onto a scoop of hot coals.
Let it simmer for about 30 minutes, and stir every 5.
If it boils over its too hot, if it doesn't bubble it is not hot enough.

This will serve 8 hungry people. You may add salt to taste. There will be no left overs.

Some like to sprinkle chopped onion or shredded cheese on top. Some like to crumble soda crackers in the bowl although I think this is sacrilege. Chili is good served over steamed rice, or over cooked spaghetti.

I like Williams Brand Chili Seasoning because it has a good flavor but contains no salt. Most commercial chili seasonings are mostly salt. I like to add salt to my own taste. Williams is available almost everywhere, but if you can't find it, here is a simple recipe for a decent Chili Seasoning.

Easy Chili Seasoning

1 teaspoon paprika
2 teaspoons ground cumin
1 to 3 teaspoons cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons garlic powder



Anonymous said... [Reply to comment]
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Elleona said... [Reply to comment]

Je viens de copier la liste des épices pour réussir la sauce chili. Miam... miam...
En France, on ne trouve pas la sauce Williams Chili... Dommage !

Anonymous said... [Reply to comment]

I love your entries - from recipes to snow scenes to grandchildren - all life is there !

If only I liked "hot" food your chili recipe would come in handy as we have an "arctic" forecast for next week!!


Unknown said... [Reply to comment]

Thanks for the comment. Blogers thrive on comments.

The Brits are famous for their low tolerance to spicy food. You could leave out the cayenne pepper and still enjoy something resembling chili. It is really the cumin that gives it a distinctive flavor. And it is really good in cold weather.