I like Chili a lot. A real lot. A really, really lot. Nothing beats a steaming bowl of homemade Chili on cold Fall and Winter evenings. And, I have been making Chili, THIS Chili pretty much the same way for over 40 years. Never a complaint from anyone which is nothing short of a miracle considering how many people have eaten it over the years. Everyone from young kids to Great Aunts have enjoyed this Chili so that’s why I call it “Family Favorite Chili.” But, ya know what? Until this day I have never written down the recipe. Nope, not once. I can’t tell you many people have requested this recipe over the years but I never had one to share with them. I just know what I put in it and go from there. But one of our daughter in laws specifically requested the recipe so I carefully measured and finally wrote it all down. The recipe as follows is for the smallest batch I would cook, but I have done essentially the same thing using 5 lbs of either ground beef or ground venison. Just double, triple or quadruple all the ingredients. What I want to accomplish in making a really good Chili is a depth of flavor. Rich layers of flavor so that one ingredient is not dominant but each ingredient compliments the others. Sort of like a chorus were each singer could stand alone but when united they create beautiful music. Oh my, am I not poetic this morning? It’s 5:15 am and I have not had coffee yet. That’s my excuse and I’m sticking with it. LOL! Before serving, taste and adjust for seasoning, usually a bit of salt if anything. Serve’er up with your favorite toppings like shredded cheese, chopped onion and/ or sour cream. I make my Buttermilk Cornbread to go along with the Chili and all is right with my world. Enjoy!
I LOVE this stuff!
All righty, we’re going to build us some Chili and this is what we’ll need.