The Art Of Chili

I have a starting point for Chili (by special request) posted below. But before that I am going to give the following tips regarding sweet delicious chili.

1. Stew Meat - One key to chili, in my opinion, is using hunks or meat, usually stew meat. You go ahead and brown it up in a pan first, browning it and adding any delicious spices and fresh vegetables that suit your fancy (onion, chili's).
2. Next step is add the tomato base. I always like to add tomato paste to thicken her up nicely.
3. Add all your favorite spices. I like chili powder, and get crazy with it. I also like cumin, and get less crazy with it. Ditto salt. Of course, you can tweak it from there, paprika and so on.
4. Slow Cook. You bring the concoction up to a boil, cut the heat to low / medium low and let it slow cook. This will make your meat super tender, blend and mellow the flavors, and again, thicken her up nice.
5. Make it your own. Add whatever ingredients you really like. You really like celery, weird, but go for it! I would steer away from green bell peppers and soggy mushrooms though.
6. Add beer if you want.
7. Be a man. Make it spicy. Unless your middle aged and making it for your pre-teen daughters.
8. Don't make beanless or meatless chili. Just don't.

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Throwdown Chili

2 lb stew meat
8 tbs olive oil
5 TBSP medium-hot chili powder or 3 TBSP habanero powder
3 medium onions chopped
8 garlic cloves
2 tsp cumin, ground
2 tsp salt
1 tsp fresh ground pepper
4 lb canned italian plum tomatoes drained and chopped
1 large can kidney beans
1 large can black beans
24 oz beer, Arrogant Bastard or other hoppy beer
6 oz tomato paste

Toss meat with 3 TBSP olive oil and 2 tsp chili powder in a non -aluminum bowl. Let stand in refridgerator overnight.

Heat 3 TBSP oil in large heavy skillet over medium high heat.
Brown the meat on all sides, about 5 minutes.
Transfer to a large pot using a slotted spoon.

Reduce heat to medium low. Add more oil to skillet if necessary.
Add onions and cook until translucent, about 10 minutes.

Add garlic, chili powder, cumin, salt and pepper. Stir 3 minutes then transfer to pot.

Stir in tomatoes, beer, and tomato paste. Bring to a boil then reduce heat.

Rinse and drain beans and add to pot, cover and simmer until meat is very tender, stirring occasionally, about 3 hours. Uncover during last hour if necessary to thicken liquid into sauce. Serve in a small bowl with warning label