I know there is a lot of smack talk about who has the best chili recipe going on. I get that. I have even participated a bit. Here is the deal: I have just made the best chili ever. I promised to share a recipe with pics so here goes:
DISCLAIMER: This is not the entire recipe. I have added many different “special” ingredients. If you want a complete list, you must first best me in a gentleman’s duel.. I will, however, tell you how to make an incredible chili – just not one that contains my secret mojo.
Dice and combine:
1 large can tomatoes
1 can black beans
1 8 oz can tomato paste
4 ears fresh corn
1 medium red onion
juice of 1 lime
Let that marinate for a bit. Salt/Pepper and sautee your meat. I used 1 lb ground pork, sausage, and a pound of beef stew meat.
After you are comfortable with the browning, add your veggies. Cook over very low heat for as long as you can.
This is where your personal flair comes in. You have the chili base you need. If you seasoned it well, you have a great flavor that is ready to be expanded upon.
I’m still trying to decide how to use these:
Also, I lied about using canned veggies. It works in a pinch, but come on. You need to cook FRESH.
UPDATE: I have been informed that this is the most tame, no heat-having, non-hurty chili recipe ever. I told you guys that I was taking it easy, but that wasn’t enough, was it? You had to keep pressing. Fine. I diced 4 habanero peppers and tossed them in.
