Let’s just pretend that it’s cool outside and not 80 degrees, shall we? I’ve been waiting for a cooler day to post this, but I’ve given up, so wet and rainy will have to do. (Can I just say, I LOVE the RAIN after our year of drought!! Even the kids get giddy when wet stuff falls from the sky.)
There’s just nothing better than a warm bowl of chili to warm your soul on a cool day. It’s such a comfort food for me. In Texas, at least in my home growing up, REAL chili had no beans. I’ve tasted plenty of chili with beans in my lifetime – some are even quite yummy (my sister-in-law’s version, for instance), but to me, THIS is the stuff real chili is made of:
I use a mix of ground beef and beef that has been specifically cooked for chili. I find that if I only go for the chili meat, it has too much fat. My ratio is 2:1 (chili meat:ground beef). I’m also kind of known to just throw things together when I make chili, so I tried to come up with “measurements” for you. But know they are not exact.
2 lbs. chili meat
1 can tomato sauce
1 lb. ground beef
1/4 to 1/3 cup chili powder (don’t be stingy)
1/2 tsp. salt
1 tsp. paprika
1 tsp. ground pepper
and then 1-2 Tablespoons of each of the following (to taste):
Oh, and I added a pinch of chipotle pepper to this batch.
Throw it all in your crock pot (don’t cook the meat first), and get your hands in there and mix it all together.
Then turn it on low and cook for 6-8 hours.
When you have about 30-45 minutes until serving time, take a couple tablespoons of masa flour and mix with a little water to make a runny paste and pour that in your chili. It acts as a thickener.
My favorite way to eat chili is over saltine crackers, with some crushed crackers and cheese mixed in.
Of course, you can also serve it over corn chips and make frito pie. That’s the way my girls prefer it.
Either way, it’s one of my comfort meals. Hope you enjoy it as much as I do!