My Chili
Chili was one of my first ever favorite things to cook. It has evolved over the years. Look, Everyone has their own secret award winning chili recipe or whatever. This ones mine, yours might be better. I like mine. Unless yours in Cincinnati Style, then unfortunately...bummer. Ohio is a mistake and will be treated as such. My Chili benefits from just a small amount of Indian spice, with the inclusion of Garam Masala. If you don't have that, just add a bit of cinnamon and curry power instead. But trust me, Garam Masala. Penzey's has the best but McCormick is fine too.
Ingredients
- 2 lb ground beef or turkey
- 1 small onion, minced
- 2 28oz cans diced tomatoes
- 4 cloves garlic, minced
- 3 tbsp chili powder
- 2 tbsp cumin
- 1 tsp Garam Masala
- 1 tbsp dark brown sugar
- 1 10oz can fire roasted tomatoes
- Listen, add beans if you want to. I love em. One can!
- 1 tbsp beef base
- 1 tbsp cheap Louisiana Hot Sauce like Crystal
- 1 tsp Worcestershire sauce
- 2 cup water
- Salt to taste
- Small piece of chocolate if you have it
- 2 tbsp masa or flour, mixed with water to form a slurry
- Shredded cheddar, diced onion, oyster crackers (for serving)
Instructions
- In a big ol pot, combine all ingredients (except toppings).
- Bring to a simmer, then reduce to a simmer for 45–60 minutes.
- Skim fat and adjust seasoning. instead of straight salt, add more beef base if needed.
- Serve with cheese, diced onions, crackers or tortilla chips. You could use sour cream but you shouldn't.