Hubby’s Chili

I do most of the cooking in our home.  Its not that hubby can’t cook it’s just that he plays dumb most of the time.  The man can cook it just takes some motivation to get him near the kitchen.

One thing I can usually get him to cook for me . . . once a year, if I’m lucky . . . is chili.  He makes a kickin’ pot of spicy meat and beans.  Yes, I know, real chili shouldn’t have beans but we like it that way . . . and they’re good for the heart.

So, not too long ago I picked up his chili requirements and he made up a batch of his gastronomic goodness.

He asked for the following:

Hubby’s Chili

1 Lb Ground Hot Italian Sausage

1 Lb Ground Beef

2 Green Bell Peppers

1 Red Bell Pepper

6 Jalapenos

1 Head Garlic

2 Onions

4 Cans Of Beans (Variety)

1 Large Can Crushed Tomatoes

1 Can Tomato Paste

1 Two Alarm Chili Kit

1 Small Can Chopped Green Chilis

Franks Red Hot

Cayenne Pepper

Chili Powder

Garlic Powder

Hungarian Hot Paprika

Cumin

Crushed Red Pepper

Tony Chachere Creole Seasoning

Fresh Ground Pepper

Oregano

Dried Peppers

And, I didn’t stand around and watch him make the chili . . . it was my day off from cooking . . . so I don’t if I know every little thing he did but I can guess.   I’m sure he’ll correct me if I make any mistakes.

He never makes his chili exactly the same way every time so there’s not exact recipe.  But go with the basics and season it to your liking and I’m sure you’ll end up with a great pot of chili.

In a large skillet, brown the sausage.  When the sausage is mostly brown add the ground beef.  Season with Tony Chachere Creole seasoning and Franks Red Hot and brown. Hubby says a pound of bacon cut into small pieces and fried up doesn't suck.   

Drain the fat from the meat and transfer to a large soup pot.  Stir in a small can of tomato paste and crushed tomatoes.

Stir in the chili pepper, onion/garlic, cumin oregano, red pepper and paprika packets from the Two Alarm Chili Kit.  Add can of chopped green chiles.

The next part is important, so pay attention . . .

Add the four cans of beans with all the juice from the cans.  The chili kit says to add water but you won’t need to if you use the liquid from the bean cans and you’ll get all of the extra beanie flavor.

Get that stuff simmering.

Chop the peppers, onions and garlic . . . reserving half of them . . . sauté half the vegetables until they start to get soft and brown.  Then transfer to the chili pot.

At this point add whatever additional seasonings you like plus the mesa flour from the chili kit.  I know he adds additional cayenne pepper, chili powder, garlic powder, Hungarian hot paprika, cumin, crushed red pepper, Tony Chachere Creole seasoning, fresh ground pepper, oregano and dried peppers . . . 

But he doesn’t measure, it’s just to taste.  So do whatever works for you.  I know hubby doesn’t use the salt packet because he adds so much other seasoning it doesn’t really need it.

Simmer the chili for an hour and a half to two hours.  An hour or so before you’re ready to serve the chili add the remaining chopped vegetables.  This adds an fresh flavor and provides nice texture.

Serve over rice, cornbread or pasta . . . top with shredded cheddar or sour cream. 

Note:  If *I* was making this chili I would add a additional can of chopped tomatoes for more tomato-y-ness.  But the chili is really good the way hubby makes it and it's his gig.  There are no complaints here!

Also, other meats or leftover veggies often get tossed in, like salsa, maybe a little corn.  Really, whatever you want.