Perfect Chili

Friday, September 14, 2012

Ahhhh....Fall is upon us my friends.  Walking into my house last night and my fingers were even wait for it...cold.  Oh yes, I do love fall.  Everyone out there is singing fall's praises and I'm one of them.  The food, the smells the  I guess I'll take it because it seems to come as a package...fall and football that is.  

I think Chili is wrapped up in that package as well.  This is one of our favorite recipes for chili.  I grew up on this stuff...with a few modifications of course.  This recipe makes a big o' batch so make some and freeze the rest so when those nippy (yeah, I said it) days and nights set in you will be like "no big deal, I just have chili in my freezer because I'm cool like that."  Just trying to help.  
Start by cutting a bunch of onions
Toss them in a large dutch oven or stock pot with a bit of butter and olive oil
Chop up some celery
Toss that in the pot with the onions
Lop off the top of two jalapenos.
Toss them in a food processor to finely mince them.  I have a slight issue with jalapenos where I cut them up, scrub the dickens out of my hands then take my contacts out.  Let's just say my eyes prefer the food processor method and leave it at that.  Oh, and you can leave the jalapenos out completely but I think they add a good depth of flavor without being too spicy but, you do you.
Toss them in the pot.
Give the veggies a good stir and let them cook for about 3 minutes or until they start to become tender.
Toss in the meat and break it up with a spatula or large wooden spoon.
Add salt...
And pepper.  Let the meat cook fully and keep chopping it up.
Drain your beans.  I rinse mine as well--that bean juice is a. salty and b. weird.
I like to use kidney and black beans but you can use whatever beans you would like.
Once the meat has fully cooked add the kidney
And black beans.
Then comes the seasoning....yeah I cheat.  Okay, I know, this packet has all sorts of weird stuff in it...well maybe not weird but its not "homemade."  I get it but sometimes you want your chili to taste like your mom's and this makes that happen.  Sorry Mom, I kinda outed you there...
Dump in the seasoning mix.
And stir it up.
Add the tomato sauce.  If you like chunky tomatoes in your sauce use diced tomatoes or crushed tomatoes.  We do not like chunks...
Oh baby, things are getting good...
But, I do redeem myself by doctoring it up a bit.  Add some chili powder
A bit of cumin
And red pepper flakes.
Let it simmer for at least a half an hour.  I usually let it go for about an hour stirring occasionally.  That's IT!
Top with cheddar cheese, onions and additional jalapenos.
Mr. Schwartz lives for sliced jalapenos on his chili.  I like him to live so, I slice jalapenos for him.
Marriage is about sacrifice.

Perfect Chili
(this recipe makes A LOT so make it, eat it, freeze it, then eat it again)

2 tablespoons olive oil
1 tablespoon butter
3 onions, diced (reserve a small amount for serving)
4 ribs celery, diced
2 jalapenos, finely minced (reserve a few slices for serving if you wish)
3 pounds ground beef (much better to not use super lean for this.  We used 85% lean I believe)
1 16 oz can kidney beans, drained and rinsed
1 16 oz can black beans, drained and rinsed
3 packets of Chili Seasoning (we like the McCormic mild)
3  29 oz cans of tomato sauce
1 15 oz can tomato sauce
1 tablespoon chili powder
1 teaspoon cumin
a few shakes (or about a teaspoon or so) red pepper flakes
Cheddar cheese, corn chips and sour cream for serving

In a large Dutch oven or stock pot, add the oil and butter.  Turn the heat on the burner to medium high. Add the onions, celery and jalapenos.  Let these cook until the onions begin to turn translucent.  Add the ground beef and break it up with a wooden spoon or spatula.  Cook the beef until it is no longer pink.  Add the beans, chili seasoning packets, tomato sauce, chili powder, cumin and red pepper flakes.

Turn the burner down to medium heat and cover.  Let this simmer for at least 30 minutes stirring a few times during that half hour.  I like to let this simmer for at least and hour and I stir at least 5 times mainly because I can't keep myself out of it : )

Serve with additional onion, jalapeno, cheddar cheese and sour cream if you wish.


Recipe by: Mrs. Schwartz


  1. I am a chili whore - I just made one with chorizo sausage and it gave it such a depth of flavor!

    And I'll take mine with sliced jalapenos too. :D

  2. Bah haha Chili Whore, I love it! I will have to try it with chorizo! Yum!

  3. Was wondering if i could get a clarification on the ingredients used, u say 3 29oz cans of tomato sauce and 1 15oz is that correct?

  4. Made this for dinner tonight, it was a big hit!


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