3 Chili recipes, 3 moods
I really enjoy chili when the weather starts to turn, but I’m incredibly picky about it. I do not believe it should be sweet at all or have any undertones of ketchup. I believe it should be chunky, complex and spicy (like there should be some sweat that happens). I believe it should also make you close your eyes upon taking the first bite because it’s so exciting. Also, toppings should only enhance, but not be necessary for its success.
That said, the best chili can take a lot of time to create. From lots of ingredient gathering, to tons of chopping and of course, simmering time. Which is why I set out to find some alternatives — because sometimes you want to do it the full, right way, and other times it’s Monday and you want chili for dinner and it’s already 5 p.m.
The meatless version that requires no special equipment: I was surprised with how good this was for not having meat and the quick red onion topping is fun.
Vegetarian Skillet Chili by Melissa Clark via NYT cooking
The weeknight version that tastes like it’s been cooking all day, but actually takes 40 minutes: Obsessed with the speed and quantity this makes, and love that it thrives with fresh lime juice and cilantro.
Instant Pot Chili from Melissa Clark via Food52
The version that is the true chili you’re imagining: The one that will take hours of your life, but will also be worth it and warm your belly.
Mom’s Tailgate Chili (a half version if you can believe it)
Serves 4
What you need
Meat: 2 pieces of bacon, 1 pound ground beef chuck, 1/2 pound hot Italians sausage
Canned Goods: 2-15 oz. cans chili beans in spicy sauce (one drained), 1-28 oz. can diced tomatoes with the juice, 3 oz. tomato paste
Note: If you can’t find the beans in chili sauce, just use 2 cans of small red beans or something similar, drain and rinse them. You’ll need to taste and season extra.
Chopped veggies: 1 white onion, 1 green bell pepper, 1 red bell pepper, 1 large jalapeno pepper (seeded), 3 stalks celery, 3-4 garlic cloves
Spices: 2 cubes beef bouillon/2 TSP beef better than bouillon, 2 TBS chili powder, 1/2 TBS Worcestershire sauce, 1/2 TSP garlic powder, 1/2 TBS oregano, 1 TSP ground cumin, 1 TSP hot sauce (Frank’s), 1/2 TSP kosher salt, 1/2 TSP black pepper, 1/2 TSP cayenne pepper, 1/2 TSP paprika, 1/2 TSP white sugar
Note: If you run out of Worcestershire sauce like me, add soy sauce in its place
7-12 oz. Miller High Life
How to make it
Chop the two pieces of bacon and cook the bits over medium heat in a Dutch oven until browned. Remove from the pan, but leave the grease.
Heat the same Dutch oven over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, jalapeno, crispy bacon bits, bouillon and beer. Season with chili powder, Worcestershire sauce, garlic powder, oregano, cumin, hot pepper sauce, salt, pepper, cayenne, paprika, and sugar. Stir to combine, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
Mom says: After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
Serve with sour cream/plain Greek yogurt, cheddar cheese and scoop Fritos if you please.
Pictured left to right: Instant Pot Chili, Vegetarian Skillet Chili, Mom’s Tailgate Chili
