Our first winter of the season has arrived! As a fan of the flakey white stuff, I was
very excited to wake up to big fat flakes falling from the sky. The snow
outlines all of the subtle structures of tree branches, a fire is in the stove,
the winter garden is starting to show off its unique beauty and it is a perfect
time for a big bowl of chili.
Chili is one of those soups that seem to have as many
recipes as it has chefs. Beans, meat, spicy, mild, topped with crackers, cheese
or creamy – these choices are just a small list of the choices that can be made with chili recipes. Each hand
that makes the chili makes it a little differently. It’s a lot of fun to try
these different recipes, enjoying many variations on a culinary tune.
With thousands of variations all falling under the name of
chili, individuality added by each hand preparing that shared pot of soup adds
distinctive flavors belonging just to them. There is not a right or wrong, just
different, and yet all falling under this one category. Many ingredients are mixed
together in a composition that creates a final flavor. There are many
styles and tastes, but they are all chili. I love not being stuck in a box.
My absolute favorite recipe (though I do have some close
seconds) is the chili my parents make. My mom starts it and my dad flavors it
as it cooks. There is always a discussion over the level of spiciness and if it
will be too hot to share. And it always turns out perfectly.
This is their recipe and it makes a canner full. Plenty to eat, share and freeze the leftovers
for enjoyment on another snow day.
Family Chili for Away Game Soup
- 6 lbs. ground beef\
- 46 oz. can tomato juice
- 28 oz. can diced tomatoes
- 2 cans of 28 oz. diced tomatoes and green chilies
mild
- 28 oz. can crushed tomatoes in a puree
- 28 oz. tap water
- 2 cans of 30 oz. can of chili beans
- ½ qt. size bags of bell peppers (I used frozen bell
peppers from the garden this summer), diced
- 4-5 large onions, dice
- Chili powder and salt
Heat a large skillet, my personal preference is the iron skillet, and brown six
pounds of ground beef. Stir regularly to
keep the meat from sticking or burning.
While the meet is browning, dice the peppers and onions. Add the other canned and fresh ingredients
to the canner. Stir the tomato juice, diced
tomatoes, crushed tomatoes, chili beans, water, bell peppers and onions
together.
After the meat has finished browning, drain it and add it to
the tomato mixture. Start heating the soup on low.
Stir regularly to keep the chili from sticking. For this
large size pot, add ½ cup of chili powder and start with several shakes of the
salt shaker. Once the chili has cooked a while, add another ½ cup of chili
powder and stir. Let the chili
cook. Add chili powder and salt to
taste.
Chili is best when it has time to cook and really let all of
the flavors work together. This is a great make the day ahead soup.