I have been hearing alot of heated debate over chili lately. I have always loved chili myself and make it just about every chance I get, which is not as often as I would like, because my wife gets tired of the stuff easily. First of all, this recipe has beans. So all you haters can shut up or get out. I use all natural ingredients bought locally at the farmers market, with the exception of the ground beef and various spices.
There are many different variations of chili, but this is one that I have been perfecting for years for my own tastes. Its a little on the hot side, and is very hearty and chunky.

I start off by combining in a 1:1:1 ratio of dried black, kidney, and pinto beans. Measure approximately 1 1/4 cup and place in large bowl.



Boil water and fill bowl to brim and cover.



Allow beans to soak in water for approximately 8-12 hours.



I went to the farmers market and got a few yellow onions, bell pepper, shallot, garlic, jalapeno, and habanero peppers. A also got 8 roma tomatoes.



I start out by preheating the oven to 400 degrees and a half and de-seed the tomatoes.



In another large bowl, add extra virgin olive oil, fresh pepper and ground sea salt. Stir to evenly coat the tomatoes. Repeat pervious step with the other vegetables.





Put seasoned vegetables onto large nonstick cookie sheet and place in oven.



Mince about 6 to 8 large garlic cloves.



Once the tomatoes start to turn black, remove pan from oven.



In a large pot, add 2 tablespoons of olive oil and add the minced garlic. Cook on medium until garlic begins to brown. Add 1 to 2 pounds of ground chuck to garlic/oil mixture. Once meat browns, strain.



Take roasted vegetables and place in large bowl. Add about a cup of water or chicken broth. Using a blender, chop vegetables into desired consistency. I prefer chunky, but not too chunky.



Put beef back into pot and add vegetables and beans. If should look something like this:



Here comes the unexact part of the recipe: Seasonings. Here is what you are going to need.



I usually add about 6 to 8 tablespoons of chili powder and about  2 tablespoons of cumin, 2 tablespoons of paprika, 1 tablespoon on garlic powder, 1 tablespoon of red pepper flakes, and 1 tablespoon on onion powder. Everything else is up to you.

Here it is with the seasonings added:



Allow to cook for as long as you want. I usually allow 2 to 3 hours minimum. Here is the finished product:



Final Presentation!!!




I like to wash mine down with a nice Boston Lager. ETA: the milk is my wife's.

Serve with cheese and crackers and green onions if you got them. If you want to get hard core, add 1 pound of diced summer sausage to the ground beef as you begin to cook the meat. You could even add some fresh corn when you mix the beans in. If you want to be even more outrageous, you can add diced potatoes about 2 hours before serving (This, although making the most hearty and manly concoction possible, verges on the boarder with stew. But hey, it would still be incredible)

Enjoy.

Looks like good bean soup.

Automatic 10/10 for beans

Hell yeah my man.

No reloads
No handgun
Fancy smancy spoon
Milk as a beverage???

5/10

Fucking Outstanding

easy 10/10

Great post.

More effort than I put into my chili... 10/10.  Canned diced tomatoes FTW for a busy single guy.

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Beans.

























10/10

very nice i will have to try that one out!

10/10!

looks good, i like beans in my chilli since it fills me up faster

Looks like some good tasting chili w/ beans.

10+  That is some delicious looking chili with beans.  I'm more than willing to forgive the lack of traditionally essential dinner pic requirements for the detailed and informative instructional.



 

10/10, well done, excellent pics and explanation.

10/10 That looks fantastic and for the Texas bean haters Snopes says Chili is supposed to have beans.

I can live with the beans,but, not enough meat.

8/10


GM

10/10



was just thinking today that some chili would be awesome

10/10

excellent job - easy 10

Thanks for the receipe! Never made Chili before, gonna try it next weekend.

Nice!

This looks like a good recipe!

I'm thinking about smoking the tomatoes when I try this. Possibly the jalapeno's too.

I'll post pics if it works out.

Thought you were making squirrel chili.

I'd eat it. 10/10.

Fail.  Failure on a massive scale from the very beginning...  Beans belong in chili as much as 60-grit lapping compound belongs in the crankcase of my car's engine.

Excellent job!
No reloads or handgun is made up by meat & beans.
10/10 !!

BEANS! WIN!



10/10

this

If God wanted beans in chili he would have miracled them in there.

This

that looks like Chili, not meatsauce

OP, no disrespect for all your hard work...

Call it anything you *THINK* it is and whatever name you chose, it looks terrible.

Bean soup was a complement!

Some have no business in a kitchen.

There's a good assortment of knives throughout that whole thing too.

10 out of 10.  Damn good job sir!

I do my killer chili differently, but nice post.  

Bonus for the dried beans versus canned.

10/10

*A little trick I like to do - got it from Emeril - is pour a bottle of dark or amber beer in your pot of chili.  I use Alaskan Amber.

It is good to see a Texan who appreciates beans.

9/10



Good post.

Beans or it ain't chili.  



 

So 1 unseeded pepper for the whole pot?  I put six in my last batch.  My six year old thought it was pretty hot so he only ate two bowls.

No no. There is 1 jalapeno, 2 habanero, red pepper flakes, and cayenne.

+1



Where are the chili pics?









 

im not a chili purest, if it tastes good and someone else made it, yum

i do like cubes of london broil or whatever, better than ground beef

7/10

Interesting mix of beans.  MIght have to try something like that.

Even with the nasty-ass onions, I still give it a 10.

There is a joke here somewhere.  

 

OK. this food train of thought is full of win but I do have some observations.
I give you a 10 mostly for the effort and cooking techniques.
.
For someone like you that owns Wusthofs (I prefer the classic line not the Gran Prix), uses chef knives and santokus interchangibly, owns a kitchen aid, seeds then roasts vegetables, and all the other nice techniques you showed in the pictures, for the love of God man convert that range top to gas or get a new one

Cut out the bargain brand spices like McCormicks and "value" brand go to Penzey spices or the spice house in Chicago (google them......) and they mail order.
Trust me fresh, new, highest quality spices can make a good dish great or a great one truly spectacular.

Chili looks great though....

This....  That looks damn good

10/10