Three Chile Chili

I started making chili for get-togethers when I was still in high school. They were always potluck and usually everyone would be assigned something different to bring each time. I slowly realized that I was always asked to bring chili. Well, needless to say, after making only chili several times a year for several years I tried to beg off. "Please, just let me bring chips and dip this time...nope, someone has to bring chili." I guess it never occurred to my friends that someone else could make it just once.

I resigned myself and began to research chili making. I watched competitions, cook-offs, read hundreds of recipes (this is not an exaggeration), all in search of a better pot. I am still learning but I have picked up a few things over the years:

• Chili refers to a spicy meat and bean stew. Chile is a fruit of a pepper plant, normally referring to those containing moderate - high levels of capsaicin (the chemical compound responsible for that fiery mouth burn)
• Different chiles lend different depths of flavor, some sharp and biting, others more round and earthy.
• Different chile peppers issue different degrees of mouth burn and they affect different parts of your tongue. For example, jalapenos affect the sides and back of your tongue, whereas cayennes affect the tip.
• Dried spices lend more consistency from pot to pot.
• The same spice will taste differently depending on time exposure to heat (cooking time).

Most chili masters (yes, there are Chili Masters) add ingredients in what they call "dumps". The most common number of dumps is 3. I prefer the term "phase" because "dump" brings to my mind something that does not belong anywhere near the kitchen. Regardless of the name, these are different stages of cooking and, therefore, expose the ingredients to varying degrees of both heat and cooking duration. The old standby rule applies: the longer something cooks, the more it breaks down. The ingredients added in the beginning will have a much deeper, round flavor than the "pep" spices added at the very end. These final flavors will be the most prominent of your chili. While this may seem like an over-complicated method, there are really only 9 easy steps. Remember, you just won't get the same results by dumping everything in at the beginning.

Some of you may be overwhelmed by the amount of spices used in this recipe. The cost of spices can be very daunting to many cooks and for good reason. The chosen flavors, however, are very versatile. The following spices can be used for many recipes, combining them in subtly different ways to yield completely different ethic dishes. I've found that most of them have become staples in my pantry and once you make the initial investment you won't be sorry.

Just a few quick tips to mention. Chili con Carne is a product of Ziegler Meats. It is a square block of spices and ground beef, similar to a paste-based chili starter. Normally, you can find it in the refrigerated section of the grocery store near the ground beef. If you are unable to track it down just double the amount of ground beef in the recipe. The longer chipotle cooks, the spicier the chili will be as more of the capsaicin is released. For a milder chili, add the chipotle only during Phase 3, reduce the amount, or leave it out all together. If you're looking for a 3-Alarm Chili, add cayenne pepper in Phase 3, ¼ tsp at a time, until you reach your desired flame. This should give you a zippy bite. I feel that the cinnamon adds a nice, round flavor to the dish. Some people like it, others don't. If the cinnamon doesn't suit you, then simply omit it. If you accidentally make the chili too spicy, try adding granulated sugar, starting with 1 tbsp. This will help neutralize some of the excess capsaicin floating around.

My family likes to serve this chili in big bowls topped with sour cream and shredded sharp cheddar cheese. For a different taste, try it with some chopped cilantro or onion on top. Oyster crackers and hot cornbread are never lurking very far away either.

Serves 4 - 6

Phase 1
1 block Chili con Carne
1 lb ground beef
1 tsp onion powder
1 tbsp hot mexican chile powder
1 tsp ancho chile powder
½ tsp garlic salt OR ½ tsp garlic powder + ½ tsp salt
¼ tsp pepper
¼ tsp cumin
1/8 tsp cinnamon
½ tsp salt
½ tsp oregano

Phase 2
2 cans (15 oz) kidney beans, undrained
2 cans (15 oz) chili beans, undrained
2 tbsp tomato paste (3 oz)
29 oz tomato puree
3 tbsp hot mexican chile powder
1 tsp ancho chile powder
1 tsp chipotle chile powder
1 tsp cumin
1 jalapeno, slitted and floated
3 tsp mexican picante
1 ½ c. water, as needed

Phase 3
1 tbsp hot mexican chile powder
½ tsp cumin
¼ tsp cinnamon
½ tsp chipotle chile powder
water, as needed

Phase 1

1. Brown beef and all of Phase 1 spices.
2. Add Chili con Carne and heat thoroughly.
3. Drain excess grease.
   

Phase 2

1. Add all Phase 2 ingredients.
2. Bring to a boil.
3. Cover, reduce heat until you reach a very slow simmer. Simmer 30 minutes, stirring occasionally.
   

Phase 3

1. Add all Phase 3 ingredients.
2. Continue simmering 15 - 20 minutes covered.
3. Remove jalapeno before serving.