It’s funny that this is actually one the base recipes that was brought up when this whole concept was conceived due to the fact that there are a thousand ways to make it but it still comes down to some basic key components. Chili has always been one of my “go-to” recipes since you can feed a lot of people on a budget and just about everyone likes it. Plus, it’s not hard to do a Vegan variation that satisfies the most die hard meat eater
Over the past few months I’ve made it three different ways, over an open fire for a Church picnic is Arkansas, in an “instapot” for my sister’s mother in law
- A knife and board
- One large pot
- A wooden spoon
- 1 lb Beans ( Your choice, I like to use red and black)
- 1 lb Protein (Again, your choice but I typically use ground beef)
- One head of garlic minced
- 1 lb Tomatoes (fresh or canned)
- 1 or 2 Onions (red, white or yellow the choice is up to you)
- Peppers, the amount and kind you use depends on how spicy you like it.
- A splash of oil
- Chili powder
Method of Preparation
- Chop the onions, peppers and tomatoes and set aside.
- Heat the oil and add your protein. Cook till almost done then
- Add the onions and peppers and a little bit of seasoning. Stir until cooked
- Add tomatoes and beans and cut the heat to low.
- Adjust seasonings to taste and let simmer for an hour or more before serving.
- This is one of those things that you can play with and really make your own in regards to flavor and texture
- Chili is always better the day after it’s made so plan ahead.
- It also goes great with Cornbread