Chilliiiiiiii

So, I've made this a few different ways and I've finally settled on the way I like it best. Which does not necessarily mean it is the way you are going to like it, so take this for what it is, and alter it in any way you like.

Chili is in my book, meant to be created/crafted WITH OUT BEANS! Now that I've gotten that out of the way, lets get to chili makin'.

Meat is the first, and main ingredient in this chord-like bowl of goodness. I have played with the available options and here is what I find works best. 2 lbs of beef cubes for stewing and 1lb of ground pork. The cubes are for the base flavors and well, meatyness; and the pork is for texture. Next your going to need 4 onions, 4 celery stalks and 1lb of carrots, and a full head of garlic (don't be frightened about the garlic, it works trust me). You'll also need some Ale..not "beer from a 30 pack", if you put an 'American' Beer in here you will be very very disappointed. Ale brings a sharp flavor and body when cooked that stands up well to the loud expressive flavors from the rest of the ingredients.

Chop up the vegetation as fine or as roughly as you like (I do suggest that you do mince the garlic though) and set it aside.

Take the 2lbs of beef cubes in a bowl, coat with vegetable oil, toss some pepper in and toss the meat to coat and set aside. Take out your biggest dutch oven and get it on some medium heat with some more vegetable oil and get it nice and hot. We are going to brown the beef cubes here in batches to ensure a proper browning and to get a good amount fond on the bottom of the pot. Once you get all of the cubes browned, turn the heat up to medium high and throw in the chopped vegetation, and then pour in 1 and a half 12oz bottles of the ale and stir the vegetation and ale until you get the bottom of the pot as clean looking as possible. Congratulations, you just deglazed the pan! Once you get the onions wilted a bit, add the ground pork, the beef cubes, back in. Also add a few handfuls of crushed blue or white corn chips to thicken things up.

Here are where your options can become quite daunting in terms of spices and combinations of other ingredients. Here is what I do.

Add 1/2 container of store bought *shudder* or 1.25 oz of home made chili powder
Add 1 Tablespoon of fresh ground pepper
1 32oz jar of store bought salsa...the cheap stuff works here... (Mild will play well with all of those who do not have a great affinity for capsicum, while medium or hot will really get you lit up).
and a pinch of red pepper flake.

The other alternative at this juncture is to dice a jalopeno or add some other hot chile(fresh, dried, in sauce, its your chili after all) for a heat and flavor adjustment.

make sure everything is well mixed and integrated. Put the lid on it and let it simmer on LOW for 30 minutes. Now would be a good time to pre heat the oven to 200 degrees F.

After 30 minutes, you can transport the pot to the oven and let it sit there in the middle of the oven for a few hours (5-6-9-12-20 your choice. The longer it cooks on low, the more vegetation breaks down and the more time the flavor and textures have time to mingle) Do try to stir everything every hour or hour and a half to prevent burning.

To serve, transport to a crock pot and use the keep warm setting if yours has it.

Summary of Ingredients:

2lbs Beef Cubes for Stew
1lb of Ground Pork
4 Onions
4 stalks of celery
1lb of carrots
1 whole bulb of garlic
2 12oz bottles of an Ale of your choice
Blue Corn Chips/White Corn Chips
Chili Powder
Pepper
1 32oz Jar of Salsa
"Extras"