[MR2]

Ingredients

1 lb. meat, ground or cubed
2 cans beans
2 cans tomatoes
1-2 t. chili powder
1 T. corn mesa

For more variety, add any of the following:

1 med. onion, chopped and/or clove of garlic, minced.

1 c. corn, frozen or canned, drained. Gives color and sweetness.

¼ c. bell pepper, chopped – green or red. For color and a different taste. Fresh!

1-4 T. molasses. Gives thickening and sweetness.

2 t. cumin seed.

1-2 t. cayenne powder for more hotness

8 oz. salsa instead of chili powder.

Makes ten servings.

Chili is a concept. Anyone can throw the basic ingredients together and get good chili, but to make great chili it takes fresher, better ingredients and time. Especially time!

I've found that the best chili is made with a slow cooker, set on low for 4-6 hours. Makes the house smell good too!

Meat, ground or cubed. We pretty much use buffalo for all our meat now, but game or poultry will do. When using low-fat ground; brown the meat until pink in 1 T. of olive oil with 1 med. onion, chopped and a garlic clove, minced. The oil is for low-fat meat only, omit if using other and drain. For cubed, I prefer ½" cubed pieces seared in a hot pan with 1 T. of beef bouillon.

I like beans in my chili and prefer the red kidney variety, but most any will do. Add 2 cans, lightly drained of kidney, pinto, black, etc. The canned ones come in a variety of interesting spices now.

Tomatoes are another staple. Fresh, canned or stewed will work, but I prefer them chopped in 1" pieces. The canned ones also come in a variety of interesting spices. Add 2 cans, lightly drained.

Chili is supposed to be spicy. My mouth likes it pretty hot, but the rest of my body does not – so, I tend to put in half the chili powder most recipes suggest. For me about 1-2 t. is plenty.

I like my chili to have a chowder-like thickness. Still a can or two of water is necessary for it to cook properly.

Add ingredients, mix and slow cook on low 4-6 hours. Stir every hour if possible. Add 1 T. corn mesa or corn starch during the last hour to thicken to your liking.

Garnish with a sprinkle of shredded cheese, chopped green onion, or a dollop of sour cream; and serve with potato rolls on the side.

Now if you need chili fast, just open a can of the premade stuff!

This batch was made with cubed beef which was cut into 1/2" pieces and mixed with a 1/2 t. of meat tenderizer and set for 2 hours. Made for very tender beef. Added a handful of frozen corn, 1 T. molasses, and no mesa/starch. Served with a potato roll to sop up and white chocolate/strawberry yogurt for desert.