Chili

I should call this Rosemary's Chili, since we all learned to make it from our mother. But there isn't really a recipe and even Rosemary would agree. There are just basic ratios, but it's hard to go wrong. This version is from Dotti with a few of my variations thrown in. This is a good recipe to use in a crock pot on Low, all day... just brown the ground beef first then follow the Preparation using a crock pot instead of a pot on the stove.

Ingredients:

• 1 lb ground beef (I use the leanest I can find at the market.)
• 1 large can of whole tomatoes and 1 large can of tomato sauce.
• 2 large can light red kidney beans.
• 1 large onion (chopped)
• 2 green, red, yellow, or orange peppers (diced)
• chili powder and black pepper, taste.
• Pinch or three of Cumin.

Preparation:

1. Use a large pot or dutch oven. Brown the ground beef at medium heat.
2. Add remaining ingredients and mix well.
3. Raise temperature to medium high and bring to a boil, stirring occasionally.
4. Reduce heat to low and simmer all day, stirring occasionally.

Dotti Options

Dotti has her own garden and uses fresh ingredients. Her recipe uses the following, all available at her house...

• 3 Qts. canned tomatoes
• 1 bag frozen grill-smoked red peppers

Variations

• I usually use 2 pounds of ground beef and double the entire recipe. Chili is easy, but since I simmer all day I like to make a lot. It freezes well so one batch can last a long time.
• Include a can of tomato paste for a thicker chili
• Omit the beans and serve over spaghetti noodles. Excellent with shredded cheddar and/or jack cheese (especially pepperjack cheese). Sour cream and chopped onions also make good toppings.
• Nacho cheese also makes a good topping, whether you serve in a bowl or over spaghetti.
• For authentic Rosemary's Chili, dice a large white baking potato.
• For a sweeter chili, include a half cup brown sugar or (no lie) a quarter cup Hershey's Cocoa.
• For more zip, include other types of peppers. We like chopped mild pepper rings, available at most markets. Experiment with other types of peppers for hotter chilis.
• If your market carries a seasoning by Adobo, it is an excellent addition. Its usually in the TexMex section, not with the other spices. If not available, a little ground black pepper and/or garlic works too.
• For a hotter chili without using other peppers, a little cayenne pepper or hot sauce works.
• Substitute diced stewing beef for the ground beef for a chunkier chili.
• Substitute ground turkey for the ground beef for a healthier chili. I've only tried this once and it's not my favorite, but I'm mentioning the option for the health nuts out there.
• If you're making a sweeter chili, a little cinnamon provides a unique chili taste.
• Mix dark red kidney beans with the light red.
• Have fun and play with it. Making chili is an art and no one makes it the same way.