A "kicked up" Rainy Day Chili Recipe
A Bowl Of Chili To Remind You Of Comfort
One of the best memories I have of the earlier years of my marriage is the pot of chili I would make on Sunday afternoons during football season. Typically, as the weather turns colder and rainy, that's the sign of the times to break out the chili.
There is a great sense of memory that is created with the aroma of chili. The smell of ground beef cooking over a stove with the power of the chili powder, onions and cayenne pepper permeating the kitchen, will make for some very memorable Sundays.
This is one of the best rainy day menus. It reminds us to slow down, build a nice fire in the fireplace and spend tiime with family.
Editors note: chili recipes take time. These are not the best quick fix recipes. This menu item is like wine, they both take time. I've found that chili will often taste the best a day later as all ingredients have had a chance to work into the beans and meat.
This is where a fine bowl of chili comes into play. This type of meal is hearty and tasty at the same time.
In our household, my wife and I will usually wait for a rainy day, a day when the world stops for us to spend some time together with each other and our kids. This environment will call for the chili.
This brings me to this recipe. When I lived on the East coast, I bought a chili cookbook, Chili-Lovers' Cook Book, because I was single at the time and just learning how to cook for myself. Since my mother is such a good cook, I would call home frequently to ask for recipes and tips on how to cook some meals that I had fond memories of. She of course would oblige and I would turn the kitchen upside down trying to duplicate her recipes.
This is a great recipe from Rita M. Mitchell, Los Altos, California. I took her recipe, and as Emeril Lagasse says, "kick it up a notch."
Philzgrill's Famous Rainy Day Chili Recipe
1 pound of lean ground beef
Cuisinart the following ingredients, medium process, not real fine: 1 small onion, 1/2 bell pepper, and 3 Jalapeno peppers
1 can (#2 1/2) Tomatoes (process lightly in Cuisinart so reduced to small chunks, the size desired for serving to guests). You can adjust this to your liking. If you desire more of tomato taste to your chili, add more.
2 - 16 ounce cans of kidney beans, drained and rinsed
2- 16 ounce cans of pinto beans, drained and rinsed
1 can of beer (Moosehead lager, or Mexican beer, light or dark)
3 T flour
1 T garlic powder
1-2 T cumin
1-2T cayenne pepper (be careful on this one, try 1 T first as this will add a lot of heat and perspiration to dish)
2 bay leaves
1 t oregano
1 t soy sauce
5 T chili powder
2 t brown sugar
1 T molasses
1 T salt
pepper - grind pepper to desired taste
Over medium heat, brown hamburger meat in medium saucepan. Cook around 10 minutes or until browned. Add the processed onion, bell pepper and jalepeno to the hamburger. Cook for another 10 mins or so until rendered down.
Transfer to large pot and turn to low heat. Add can of beer to hamburger mix. Stir mixture. Add bay leaves, molasses, garlic powder, cumin, cayenne pepper, oregano, soy sauce, brown sugar.
Add pinto beans and kidney beans. Now add the magic ingredient, chili powder. The original reciped called for 2 teaspoons of chili powder (I raised this to 5 tablespoons for maximum chili flavor). Add remaining ingredient, 3 tablespoons of flour, to thicken recipe. Stir together.
Salt and pepper to taste.
I usually will cook this whole recipe now for around an hour or so on low heat.
As the chili cooks, the whole house will now smell like chili. This is the goal, to create a wonderful smell eminating from the kitchen as the raindrops continue to fall.
Plate dish into large bowls and add the following:
*shredded cheddar cheese
*dollop of sour cream
Simple ingredients, profound taste!
Chili-Lovers' Cook Book, Copyright 1984, Al and Mildred Fischer, page 55 "Rita's Mexican Chili", Los Altos CA.