Chili is the greatest of all winter-time comfort foods. What a perfect way to warm the soul on a cold day, but with a hearty bowl of chili. The greatest thing that I have learned about chili is that everyone makes it a little bit different. Depending on who you speak with, you will get a different version of what is the proper way to make chili. Some folks will say that the only authentic chili will have no meat, while others will argue that there must have no beans, of any kind, included in the recipe. And, depending on the part of the country that the person lives in, the chili sauce may be a different color all together. Some people like the chili to be a mild spiciness, while others think if your mouth is not burning, it is not chili.
This was very evident this past week when I took part in a Chili-Cook Off Contest at work. There were two categories – traditional and non-traditional. Traditional was defined as tomato-based and non-traditional was non-tomato based. With the other entries, I saw chili made with carrots, turkey, beer, and even green chilies. I entered the chili that my family has ate for the last several years. I entered the traditional category that included the standard meat and beans; but I take it a little bit further. I added in a few extra ingredients and make the chili into a filling meal. The kind that will stick to you when it is so cold outside. My recipe is easy to prepare and is made using one large stockpot and is completed in less than one hour. The full recipe is listed below. ENJOY!
JT’s Easy Chili – Taste So Good and Easy to Prepare
Ingredients:
– 2 Cups of Water
– 1 Chili Brick
– 1 Large Onion
– 1 Can of Chili Sauce
– 2 Cans of Chili Beans
– 2 Bags of Frozen Black Beans, Red Peppers, Onions and Corn Combo
– 2 Cups Fresh Lentils
– 2 Cups of Fresh Mushrooms
– 1 Medium Zucchini
– 1 Medium Squash
– 2 Cans of Diced Tomatoes
– 1 tsp. Seasoning Salt
– 1 tsp. Ground Black Pepper
– 1sp. Chili Powder
– 1sp. 21 Seasoning Salute (Trader Joe’s)
– 1sp. Sugar
Cooking Instructions:
1) In a 6 quart stock pot, combine the water with the chili brick (cut into small pieces) and the diced onion. Bring to boil and cook for five minutes. Stir frequently.
2) Add Chili Sauce and Chili Beans. Bring back to boil. Turn the burner down to medium and allow to cook for five minutes.
3) Add in the Black Bean Combo and Lentils.
4) Cut Mushrooms, Zucchini, Squash into small pieces. Add into mixture and cook on low until the Zucchini is soft, about ten to fifteen minutes. Stir frequently.
4) Add Diced Tomatoes.
5) Add Chili Powder, Seasoning Salt, Ground Black Pepper, 21 Seasoning Salute and Sugar.
6) Simmer for ten minutes on low. Stir regularly.
7) Serve with Cornbread or Wheat Crackers
8) Yields at least eight servings
Taste the Goodness!
Substitutions / Modifications:
* If Chili Brick is not desired or unable to be purchased, use one pound of ground beef.
* If Frozen Bag of the Black Bean Combo cannot be found, use two cans of black beans, diced red peppers and one small bag of frozen corn.
* If Trader Joe’s is not in your area, 21 Seasoning Salute can be omitted.
* Fresh diced tomatoes can be used instead of canned tomatoes.
* Any ingredient or seasoning can be omitted or increased, based on your taste preferences.
* Any brand of the canned ingredients can be used. Pick your favorite or what is available in your local supermarket.
If you try this recipe, let me know how it turns out by leaving me a comment below.
If you have another Chili recipe, I would love to hear about it.
I would also love to know what your definition is for an authentic chili.
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