"Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili. Congress should pass a law making it mandatory for all restaurants serving chili to follow a Texas recipe." €” Harry James, trumpet player.
A popular saying among self-proclaimed chili purists is “If you know beans about chili, you know chili ain’t got no beans”. The thought that beans do not belong in chili may be further credited to the fact that most “ official” chili cook-offs do not allow beans. In many cases a chili will be disqualified if it contains such ingredients considered “ filler”. Article I, A, 2 of the CASI rules states: “2. NO FILLERS IN CHILI - Beans, macaroni, rice, hominy, or other similar ingredients are not permitted.”
Anyone that has ever been to a real chili cook off knows that real chili tastes nothing like the stuff that you can get in a can from the grocery store. Its missing the bite, that you can really only get with good home made chili.
Chili should also be stored in the fridge over night before its ready to eat. Some say it seals in the flavor. I tend to use a slow cooker to cook it over 48+ hours to create a really nice roasted flavor.
My chili recipe
What you need
- 4 lbs of lean ground beef
- 1 can of kidney beans
- 1 can of chick peas
- 1 can of black beans
- 1 jar of pasta sauce
- 1 tablespoon dried oregano
- 1 tablespoon crushed cumin seeds
- 1 tablespoon salt
- 1 teaspoon cayenne pepper
- 1 can of diced tomatoes
- 1 can of kernels cone
- 1 package of bacon
- Brown the ground beef and add it to the crock pot
- Grill the bacon and cut in to small chunks and add it to the crock pot
- Add all the rest of the ingredients to the crock pot
- Put crock pot on a low simmer for 24 hours
- Refrigerate for 24 hours
- Reheat and serve with bread and cheese