Making Chili for the Fall Season

Introduction

• Special day: making the first pot of chili for the fall season.
• Simple recipe with ingredients typically found in pantry or refrigerator.

Key Ingredients

• Meat & Dairy:
  • Ground beef
  • Cheddar cheese
  • Sour cream
  • Bacon
• Vegetables:
  • Bell peppers (red and green)
  • Onion
  • Jalapeno
• Canned Goods:
  • Diced tomatoes
  • Tomato paste
  • Tomato soup (secret ingredient)
  • Black beans
• Spices & Flavorings:
  • Cumin
  • Cinnamon (secret ingredient)
  • Chipotle in adobo
  • Smoked paprika
  • Chili powder
  • Worcestershire sauce
  • Garlic

Cooking Tips

• Prep Work:
  • Use a bowl as a trash can to manage waste.
  • Dice onions and peppers carefully, keeping the root intact for stability.
• Cooking Process:
  • Cook bacon first and use rendered fat for flavor.
  • For ground beef, flatten it for texture and flavor.
  • Remove excess fat to avoid greasy chili.
  • Season with cumin, chili powder, and other spices.
  • Incorporate tomato paste, cinnamon sugar for balance.
  • Deglaze with beef broth or beer.

Adding Ingredients

• Fold in sautéed veggies and beans after cooking meat.
• Use fire-roasted tomatoes and tomato soup for depth.

Chili Serving Suggestions

• Chili Bar Setup:
  • Serve with cornbread, rice, or Fritos.
  • Offer toppings like shredded cheese, sour cream, jalapenos.
  • Ideal for parties as a customizable dish.

Final Steps

• Add bacon back in towards the end.
• Adjust seasoning with brown sugar, honey, or spices as needed.
• Let simmer for about 2 hours for flavors to meld.

Tasting and Serving

• Serve with rice and Fritos for added texture.
• Alternative uses: nachos, Frito pie.
• Perfect for cold weather comfort food.

Additional Information

• Sponsored by Bombas: purchase supports those in need.
• Enjoyed in different ways: classic, short rib, or smoked oxtail chili.