The first day of fall, and that means CHILI.

Gonna slow cook this one, because I got time to do it.  Nothing overly fancy; ground beef, beans, onions, cumin, tomato paste, whatever spices I have floating around, corn if I still have some.  Should be a thing. I’m pretty ecumenical about all of this stuff.

16 thoughts on “The first day of fall, and that means CHILI.”

  2. I attend a yearly chili/beer tasting at a friends house. About 50+ people strong. His wife makes this amazing chili. The secret, imo, is that she grills the beef first (like Wendy’s does for their chili). That char from the grill marks really adds some smokey depth. Recommend for your next batch if it’s too late for this one.

    1. This is a proof-of-concept chili, really. It may even be the first time I’ve really made it. I’m mostly looking for something that will go well with nachos.

      1. The last chili I made I used hot Italian sausage for the meat, and it came out pretty well. But one thing, don’t forget the salt, chili needs it to zing, and your spicy bean stew with meat probably will as well… I like to add the spices as the meat cooks, rather than afterwards, I think it doesn’t take nearly as long to become mature. At least the chili powder, anyways.

        1. My recipe has 50/50 beef-sausage. I usually saute’ Onions, peppers and other aromatic spices[like chili powder] in the bottom of the stew pot before throwing the meat and tomatoes in. Beans are last, giving them the opportunity to soak up all that complex flavor.

      2. The Oyster Wife and I have made chili in a hollowed out pumpkin a couple of times (baked in the oven to cook it) and we really liked the way it turned out. I should try that again this year… but no “pumpkin spice” seasoning. Uh-uh.

      5. Y’know, a small quantity of nutmeg, clove, or allspice in chili is perfectly reasonable.
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        Cinnamon, though, is out!
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        I’ve run into corn in chili before, seems to be a thing that happens where corn is the predominant starch crop .. rural Illinois grows quite a bit of the stuff.
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        My preference is for a nice slice of cornbread served immersed in the chili, though.
        .
        Mew

        1. A small hint of cinnamon would be far preferable to attenuating and adulterating the chili with beans, but to each his own (wrong) choices. I do concur on the cornbread, tho.

          I like to take the leftover chili and scramble some eggs in it for breakfast tacos, sprinkle a little queso fresco on it, add some salsa or guac if you really need veggies, and you’re good to go.

          1. Well, ok, I’m pretty sure a friend’s competition chili recipe uses some nutmeg. But that’s going for “Hmm, there’s a hint of something…” not “Tastes like Pumpkin Pie.” 🙂

            And my preferred serve would be with rice, cheddar cheese, jalapenos, and maybe a bit of sour cream or fresh cilantro. But cornbread or a bag of fritos is perfectly acceptable.

        2. Yeah, as a Texan, I’ll note that we have no issues with a Frito chili pie. It’s just having raw corn in there that’s strange.

          1. It wasn’t bad, actually. I made a huge pile of nachos with the stuff and chowed down. I think it will need more of a bite next time, though.

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