Absolute Best Chili Recipe Around
Inspired by / original recipe: ohsweetbasil.com
I use this recipe from Oh Sweet Basil that was apparently made for the Instapot, though I don’t use it for this purpose as the cook time isn’t that long, the flavour comes out 10/10, using really big pots is fun, and there is something serene about simmering for an extended period periodically tasting the flavours coming together.
Tweaks:
- Again, not using the Instapot
- I like using dried chilis of different origins, fresh habaneros, fresh Thai chilis, can’t really go wrong; it’s tough to really overpower with heat unless intentional
- I use probably about 8x the hot peppers as this recipe because it’s delicious (but not overpowering)
- I have done the recipe with bacon and without and both turn out well; the bacon is a little deeper flavour, but definitely doesn’t make the whole thing taste like bacon like a bacon wrapped chicken breast or similar does
- I use yellow onions because I usually have more of them, but haven’t found much of a change
- I also use garlic because that’s how cooking goes
This is the realization that a ton of stuff goes into chili and the bland cans turn into something wicked
Discussion: Like all cooking from different places of the world there are a million different variations and debate on what is the ‘right’ or ‘classic’ way; I choose in general to do recipes that look like they will turn out delicious and are at least pay hommage to classic dishes. As my ideas run low I am sure to completely deviate from this perspective.
There is a school of thought that any chili with beans is not a true chili. I will disagree on this topic until someone sends me the best non-bean chili. However, I am always willing to change ideas, especially when my taste buds agree.
I always like a good prep picture — There is something serene about repetitively chopping and prepping for a meal you are going to cook, feels very centring; but maybe I am just getting soft
The optional bacon step in an oversized stock pot -
Tip — A pasta pot is okay for making stock, chili, and stews; but a true heavy bottomed stock pot is a game changer in making sure things don’t get burned on the bottom, doesn’t fill it up if you are doubling a recipe and you get to live your dream of feeling like you are cooking in the Marines. I got this 16 Quart or 4 gallons in freedom units (roughly 16 litres) stock pot from Amazon
Sauté the onions and peppers until peppers are soft and onion translucent
Brown the beef (can use a pork/beef mix as well and it turns out great) and add the hot peppers and garlic
Beans shot — I use red beans, bean mix, chick peas, black beans, all turn out great (if you haven’t noticed this recipe is extremely fluid)
Add all the beans, stock, and spices. I was ashamed to learn that I never realized chili powder was a core ingredient in chili and thus their names are synonymous. This recipe absolutely nails the balance and innate spice that comes from a good chili
Three hours later we were ready to serve and I really cant overstate how awsome this dish is.
Useless Story — the first time I made this dish I added cheese and sour cream before tasting it and didn’t realize my mistake until trying out Nicole’s dish at the end and realized how much those add ons take away from the hours of flavours melding and the delicious complexity the chili provides
