There are an infinite number of possibilities when it comes to making chili. Here's one more. This chili is quite mild, and has a rich, smoky flavor from the addition of the chipotle seasoning. I hope you enjoy it.
This recipe yields a rather large pot of chili. Unless you reduce the proportions, you will need a good-sized cooking pot. Better yet, use a Crock Pot(TM) and let it stew all day. By dinner time, the aroma will have permeated your home to the point where you won't be able to resist diving in to a steaming bowl of "red." The last time I made this, I started the batch in the morning with the idea that we would have it for dinner. We ate it for lunch.
Meat: You can customize this to your dietary requirements or personal preferences. It can be just about anything you want, such as ground, cubed or shredded beef, ground pork, Andouille sausage, ground turkey, wild game, fresh roadkill, etc. For a vegetarian chili you can use a meat substitute, such as Morningstar Crumbles(TM). Beans can be any kind you like -- pinto, black, navy, kidney, baked, etc. I like to use one can each of pinto and black beans. The chipotle powder is available in the spice sections of many grocers, or online. I found mine at a nearby Super Target. If you don't have it in powder form, you can always substitute with a tablespoon or two of a good chipotle sauce.
Ingredients:
Brown the meat in a skillet, and thoroughly drain. Browning is not necessary if using a meat substitute. Add the browned meat, beans, tomato sauce, and water to the pot. Stir in the remaining ingredients. Heat to a low simmer, and cover tightly. Stir occasionally. Ready to eat in about an hour. If using a Crock Pot(TM), you can set it on low and let it stew all day. If you want hotter chili, you can add your favorite pepper sauce at your own peril.
Serves 6-10. Don't forget the crackers and shredded cheese.
Now let's talk about the right drink to go with your tasty chili. A margarita works well for me.
Here is my on-the-rocks margarita recipe (makes 2 drinks):
A word about tequila: Use a good, top-shelf tequila - blanco or reposado. I like Don Julio, Patron and Cabo Wabo - all available at most liquor stores. There are many other quality tequilas to choose from, with prices ranging from about $30 on up for 750 ml. Just make sure your tequila is made from "100 percent agave" (it will say so on the label). Cheap brands like Montezuma, Jose Cuervo, Sauza, et al., are not 100 percent agave and just don't cut it. Go for the good stuff. You'll thank me later.
Pour a thin layer of coarse kosher salt onto a plate. Salt the rim of each margarita glass by lightly wetting the rim with lime juice. Slice off a small chunk of lime and rub the rim with it. Dip the rim in the salt until it is evenly coated. Drop a couple ice cubes into each glass.
Put several ice cubes into a cocktail shaker and add the tequila, Cointreau, lime juice and sweet & sour mix. Tightly cap and shake for about 30 seconds. Strain the liquid into the two salted margarita glasses and garnish each glass with a lime slice.
Enjoy. Repeat when necessary.