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Chili

A hearty, flexible chili that can be made with a variety of meats, peppers, and beans.

By Michael Seggev

chilimeatbeansspicy
One of 2 versions of Chili
Illustration of Chili
Illustration

Ingredients

  • peppers
  • shallots
  • onions
  • tomatillos
  • Italian sausage, use 3-5 different meats including bacon; the most common blend is ground beef, ground pork and ground Italian sausage plus cooked bacon and sometimes cubed meat. Ground lamb works well for a Middle Eastern/Indian flavor; ground bison (tasty but not enough fat to carry a whole chili).
  • lean ground beef
  • ground pork
  • bacon
  • black-eyed peas
  • ginger
  • cumin
  • chili powder
  • cardamom
  • choptle
  • cinnamon
  • cloves
  • spinach, optional
  • kale, optional
  • red peppers, optional
  • tomatoes, optional

Steps

1Prepare the beans

  1. Soak the black-eyed peas in water.
  2. Cook the soaked black-eyed peas fully before adding them to the chili.

2Brown the meat and add spices

  1. Fry the bacon first.
  2. Brown the Italian sausage, lean ground beef, and ground pork together with the onions.
  3. Add ginger and stir.
  4. Add cumin and stir.
  5. Add chili powder and stir.
  6. Add cardamom and stir.
  7. Add choptle and stir.
  8. Add cinnamon and stir.
  9. Add cloves and stir.
  10. Let the browned meat cool, then add the vegetables either later that afternoon or the next day.

3Chop and add vegetables

  1. Chop the vegetables in the Ninja on low for 15–30 seconds, or by hand if you're in need of some serious chopping therapy.
  2. Add the chopped vegetables to the meat mixture and cook low and slow for hours.

4Combine and simmer

  1. Stir the cooked black-eyed peas into the chili and continue simmering.

Chili: 2 versions

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  1. 1
    Classic Chili
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  2. 2
    ChiliThis one
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