Made a pot of chili the other day. Its a fairly basic approach.

There are many kinds of chili, from chili in a can to competition chili from the International Chili Society, where you’d be hard pressed to find a recipe with any hint of beans. Whatever the origins red, green or sauce chili is good food.

I start out by slicing up and frying the bacon over medium heat. As the bacon renders, I mix the spices in a bowl with enough water to make a soft paste then start chopping the onion, garlic and jalapeno. The garlic I put through a hand press and I use only 2/3s of a large jalapeno. You can always add more heat.

When the bacon is starting to crisp, remove from heat and spoon out some of the oil. The oil is hot so be careful. Fat is flavor, so you decide how much fat you want to leave in.

Saute the chopped onion with the bacon. Once the onions are soft and translucent add the garlic. Be careful burnt garlic is bitter. You want the garlic to just begin to get passed its pungent-ness. The garlic will add some depth and sweetness to the chili. Toss the jalapeno in. Stir to get them heated through a bit then add the chili spice mix. Give it a minute or two for the spices to release some of their oils, then toss in the meat. Mix the meat with the spices and bacon. Brown everything, stirring to avoid burning. Add the tomato sauce, cook for a couple of minutes. Then add the lime juice, coffee and bouillon then enough water to just cover. Bring to boil and reduce to simmer.

Simmer for three to four hours until the meat breaks down when pressed with the back of a spoon against the side of the pot.

The chili’s done when most of the meat has been broken down with a spoon. Leave some chunks. The fibers of the rest of the meat give a great texture and consistency to the chili. Wonderful bits and pieces that carry the flavor of the spices.

Sorry forgot to photograph the chili when it was done. Got focused on eating it. Ok, here’s where we leave the path of the true chili-ist; we usually put a dab of sour cream on our chili, sometimes with chopped onions. Then season with a little salt and if need be heat it up with some Tabasco or Dave’s Insanity Sauce. Depends on the moment.

Shopping list

1 lb bacon

3 lbs chuck roast cubed

3 T pasilla chili powder

3 T New Mexico Red chili powder

4 t cumin

1 t dried oregano, preferably Mexican 

1 medium onion, chopped 

3 lrg cloves garlic, chopped 

1 jalapeno

1 can 15 oz plain tomato sauce

1 lime juiced

3/4 cup coffee

1 t beef bouillon