This is my basic chili recipe which I’ve been carefully adjusting over the years. Most chilis have too much tomato and thus not enough flavor from the spices and meat, or are overwhelmed by cumin. This chili strives to be balanced and complex, therefore it derives most of its flavor from chili powder, garlic, black pepper, and the meat, with cumin, mustard, and paprika lending secondary flavors. Brown sugar cuts the acidity of the tomato and adds body, beer thins it a bit and provides a savory character. A welcome and novel addition is hominy, which provides texture and bulk without detracting from the flavor of the dish.

Ingredients

• Meat. Approx. 1 pound. Ground beef used for reference.
• 15 oz can tomato sauce
• 15 oz can dark red kidney beans (drain off the nasty-ass bean water)
• 15 oz can white hominy (drained)
• 1 medium onion, chopped
• 1 bell pepper or poblano pepper (for more heat), seeded, de-veined, chopped
• ½ cup of beer (nothing too hoppy, cheap lager works fine)
• ¼ cup light olive oil
• Spice mixture (see below)
• 2 bay leaves (optional)

Spice Mixture

• 3 tbsp. chili powder
• 1 tbsp. brown sugar
• ½ tsp. cumin (cumin is strong, and can easily overpower all the other flavors, so use sparingly)
• ½ tsp. oregano
• 1 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. black pepper
• ½ tsp. dry mustard
• ½ tsp. salt
• ¼ to 1 tsp. cayenne pepper for additional heat, if desired

Procedure

1. Cook the meat separately. If using ground beef, I recommend cooking over medium heat in a frying pan, crumbling into medium-small chunks and draining completely (if you don’t drain off the fat, not only is the resulting dish substantially less healthy, you’ll get a layer of congealed fat over leftovers). If using a more lean meat, cut it into ½” cubes and saute it in olive oil.
2. While the meat is cooking, mix up your spices. I recommend mixing them ahead of time so you’re not frantically trying to add each spice to the pot all at once, and also to ensure that there are no lumps and that everything is mixed evenly. I usually mix them in a shallow cup.
3. In a 4 quart dutch oven, heat the olive oil over medium-high heat, and add the chopped pepper and onion to hot oil. Saute for a few minutes until the onion is translucent.
4. All at once, add meat, hominy, tomato sauce, beans, and beer. It will look a little dry at this point, but resist the urge to add water. Just enough water will cook out of the peppers and hominy to bring it to the perfect consistency.
5. After it comes up to a boil and the moisture level looks good, add the spice mixture and stir well. Set heat to simmer, cover, and cook for about an hour, stirring occasionally.
6. Serve piping hot with shredded sharp cheddar and fresh chopped onions for garnish.