Beans are a very contentious issue among chili eaters. If you don't put
beans in your chili, then don't put beans in it. I will, but you
won't. I think we'll agree that when chili is made right, the
ingredients list doesn't matter. This is about how to make chili
right.) I say, bring on the beans! Why? Because my cholesterol is
through the roof as it is, without eating all this chili.
Besides, I like them. And they belong in the chili that I make. If you
use beans, choose an assortment of colors & sizes. Red, white, black, &
pink contribute to the appearance of your stew. Go with canned beans.
It's already considered an abomination to use them at all, so there's no
reason to be a purist about it.
Likewise tomatoes. I use them; others don't. There are no good cooking
tomatoes unless you grow them yourself, so use canned. I use canned
whole in puree. It's just a preference.
Salsa is southwestern, but if you put it in your chili, & I find out, I
will track you down & whup you.
Rice is good for those of us who worry about eating all that beef (sorry
to harp on that issue, but it is a concern for me). Chili can be served
over rice, if you wish, to make it healthier & to make it last longer.
Don't skimp on the chili powder. It irks me to see recipes in the paper
calling for a teaspoon or a tablespoon of chili powder. Take the top
off the jar & dump half of it in. Taste it later to make sure you've
used enough. If not, add more. You can try to make your own chili
powder, but unless you live in the Southwest or in a large metro area,
pure ground red chile & Mexican oregano can be hard to find. Be careful
if you want to add more cumin. This is the one ingredient that can just
ruin your "red"
if you use too much. Many's the time I've thrown in more beef, beans &
tomatoes to offset too much cumin. Of course, then I had more chili,
so....
Get some cheese, like Jack or Cheddar. You're going to want to shred
some on the chili as you serve it.
At this point, you've been shopping a while. It can get very Zen. You
get in that zone that a really good supermarket can put you in. Don't
forget the beer. Get one 6-pack of robust, for drinking, & one 6-pack
of regular, like Coors or Michelob, for cooking. (Actually you'll only
need a bottle or so for cooking.) If you don't drink alcohol, don't
worry. The chili is exceptional without it. Don't put the robust beer
in the chili. Contrary to what you might think, it'll overpower the
mix. If you think that the Coors is the robust beer, well, I can't help
you there. I've got to send you back to BeerRR.
Get a good magazine to read while your pot is bubbling. Air Power is
good.
When you get back home, have a plan. Things cook in an order. The meat
& vegetables go first. The tomatoes & spices are next. The beans & any
other canned goods are last.
Chop the vegetables first. Remove the seeds from the peppers. Chop
things into different sizes. Leave one pepper whole, aside from the
seeds. Chop the onions. Press the garlic. Swab the pot with some
peanut oil & fill it with the veggies, & put it on the stove to cook at
low heat.
Cook the meat on the grill, preferably over charcoal. This is my
personal tip for great chili. Think about it. Would you rather eat a
pan-fried burger or a charcoal grilled burger? I thought so. Grill the
meat. Besides, the fat goes down into the fire instead of into the pot.
When the meat is cooked, chop it up & add it to the veggies. Mix
everything up & let it simmer until it seems right. Smell those onions
simmering, & the garlic & peppers frying. Add the chili powder. Stir
it up, letting it add its aroma to the room, but not for too long lest
it burn. Quickly pour in a bottle of beer. The pot should start
bubbling now, and the flavor will fill the kitchen.
Stir it up. Add the tomatoes & the beans. Drain & rinse the beans
before adding. Why? I dunno. Add salt & pepper. Simmer, uncovered.
If it looks too thick, add liquid. If it looks too thin, let it simmer
a while.
Read your magazine & drink a beer, lay in the hammock a while, every now
& then check your pot to make sure it doesn't burn. You'll know when
it's done. It just has that look about it. Turn off the heat & ladle
the chili into a bowl, over some rice if that's your preference.
Sprinkle the cheese on top. Garnish with cilantro, if you like. Open
another beer. Use tortilla chips instead of a spoon. Enjoy. And if
you like it hot, then enjoy the endorphin buzz that's like no other as
the capsaicin lights up your mouth & lips & forehead.
And then, after a long post-supper stupor, get in your P51 & come after
Mosca, the Spanish Fly!
If you've stuck with me so far, well, I guess I'm surprised. You still
may not know how to make chili, but then I've read the manuals & I don't
know how to fly Air Warrior. But I can feel it in the words; I can see
the enemy at lower alt as I increase speed & get the angle on him. I
can feel how energy dissipates in a proper fight. I can sense the power
of knowing the other machine's weaknesses, and I can feel what it's like
to get caught in a turn fight with a Zeke. In reality (well, virtual
reality), when I get up there I just kind of fly around until I get shot
down. But that's ok.
I'm getting my $10 worth. Because in my dreams I'm coming at you from
your right rear, out of the sun, with a 1000' advantage, and you don't
see me yet.
Cheers, Mosca
