What I didn't count on was that he'd wait like 6 days before he ate it. Even under the best circumstances leftovers should really be eaten within a couple of days. Six days is sort of pushing it.
In any case, the day after he ate the leftover chili he had a heart attack. It was totally unrelated to the chili consumption (so the doctors say) but after that we started calling it "heart attack chili."
When the weather in Iowa starts to simmer down a bit (like September) I like to lug out the crock pot and throw together a batch of chili. After the first time it becomes a weekly event, the perfect dish to come home to after an 11 hour day. All I have to do is serve it up.
Frankly, it's not the most exciting, or the most organic, or even the healthiest chili, but it's tasty, it's easy and the recipe can be tailored to suit any taste buds. It's the same recipe I've been using for over a decade and it's tried and true, except for that one time it almost killed my Dad.
Chili To Die For
- Get yourself a crock pot. Seriously, they are so cheap! Even Walgreens has them.
- If you refuse to get a crock pot then stop reading, you're clearly too hard headed to make chili.
- Assemble the ingredients
- 1/2 - 1 lb of your ground meat of choice. I use lean hamburger but turkey is also good. I've never tried ground pork or sausage before but why don't you try it and then let me know how it is?
- 1 can of tomato product of your choice. I use Hunt's Fire Roasted Diced Tomatoes but you can try any brand diced, stewed or chopped, depending on your preferences. (Sidenote: if you don't like tomatoes then get over yourself. You're an adult. *rolling eyes*)
- 1 small can of tomato sauce of your choice. If you prefer to use tomato paste then use a few tablespoons mixed with about 1/2 c. water.
- 1 14-16 oz can of chili beans. Again, use your flavor to guide you. I use Mrs. Grimes which is regional, westerners might like S and W brand, from the same company.
- 1 14-16 oz of another, different kind of bean. If you want to use canned beans, go for it. Some people will try to make you feel bad for that, don't. Dried beans are just an extra step you don't have time for today. I use red kidney beans.
- Chili powder, red pepper flakes, salt, pepper
- Optional: handfuls of chopped onions and/or chopped peppers
- Optional: 1/2 tsp of garlic paste or minced garlic
- Optional: 8 oz. of corn, fresh, canned or frozen, your choice!
- Optional: 1/2 c. of your favorite salsa.
- Some water, just a little!
- Place your meat-of-choice in a frying pan. Add a healthy pinch of salt, pepper, chili powder, red pepper flakes and, if you choose, garlic paste.
- If you decided on chopped onion or peppers, thrown them in too!
- Brown the meat, spices and optional onion and peppers. I love how the chili powder gets a nice smoky roasted flavor to it during this step.
- Drain if necessary, you don't want the chili to be all greasy! Add the browned meat to the crock pot.
- Open the tomatoes and add them to the crock pot.
- Add the chili beans and other beans
- If using canned beans, don't drain the chili beans but DO drain the other beans.
- Add the optional corn and/or salsa.
- Stir everything well and then add a little more salt & pepper.
- If cooking right away set the crock pot on low, wait at least 4 hours but preferably more like 8 hours before you dig in.
- If cooking later (like the next day) cover the crock pot with plastic wrap, place the lid on it and store it in the fridge until you're ready to cook.
- Yes, of course this recipe is suitable for assembling ahead of time and freezing! Use a freezer container to store it for up to 1 month, thaw 24 hours before cooking.
