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Saturday, December 23, 2006


Updated from the archives October 15, 2010:

Sometimes in updating new photos, recipes get tweaked just a bit too. Mostly, I hope that the directions are more clear now. My old picture of chili wasn't as horrible as some of the early pictures for other recipes. Nonetheless, both picture and recipe improved from a little updating.

Previous commentary below the picture.

Chili 1

My refrigerator is bare. Except for a pot of leftover chili. But the nice thing about chili is that it tastes even better the day after.

And because I knew my mom would soon be stocking my fridge with Christmas Eve dinner leftovers. Mmm. Venison ribs, venison tendon Chinese herbal stew, pork belly stir-fry, pork ribs, cold venison and pickle platter. My offerings included two Salt, Pepper, Lemon Basic Baked Chickens with roasted red, white, and purple potatoes, Insalata Caprese, Baked Goat Cheese on Pesto and Tomato Sauce, and Sweet Corn Tomalito patties.

Chili 1


For a 5-quart pot, you'll need:
5 strips bacon, diced
1 large onion, diced
2 lbs ground beef
2 bell peppers, diced
2 stalks celery, diced
2 15-oz cans of beans or 2 cups of soaked beans
2 15-oz cans diced tomatoes
1 6-oz can tomato paste
1/2 to 1 cup red or white wine, or beer if you prefer
2 cups water
1 tsp salt
1 tsp Worchestershire sauce
1 tsp ground cumin
1 tsp dried oregano
1 tblsp balsamic vinegar
1 tsp cocoa
1/2 tsp cayenne pepper
1 tsp dried chili flakes
1 tsp Tabasco or Sriracha chili sauce

Dice bacon 5 strips of bacon and saute until brown. Drain excess fat.

Saute diced onions until brown. Add 2 pounds ground beef and saute until brown. Drain fat again.

Add diced bell peppers and celery and saute until softened.

Add two 15-oz can beans of your choice and two 15-oz cans of tomatoes, 6-oz can tomato paste, 2 cups water, and 1/2 to 1 cup wine or beer.

Add 1 tsp salt, 1 tsp Worchestershire sauce, 1 tsp ground cumin, 1 tsp dried oregano, 1 tblsp balsamic vinegar, 1 tsp cocoa, 1/2 tsp cayenne pepper, 1 tsp dried chili flakes, 1 tsp Tabasco or Sriracha chili sauce
and adjust according to taste. Just remember that the chili will thicken and the flavors will concentrate the longer it cooks.

Cover pot and allow to simmer on low heat for several hours. Taste and add more seasonings if needed.

I like to swirl a dollop of sour cream into my chili when I eat it or sprinkle with shredded cheddar cheese. Or scoop up the chili with tortilla chips.


The old photo below wasn't as awful as some of my earlier photos, but I had recently made a pot of chili so might as well use the nicer newer photo on top.

Chili 2

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