Even if the weather can’t make up its mind whether or not its going to be cold, I decided we were long overdue for one of the all-time best cold weather foods: a huge pot of chili. Personally, I don’t buy into the whole seasonal-food thing. I am perfectly fine with having chili in the summer and ice cream in the winter. Regardless of whether the temperatures outside “deserve” it or not, is there really ever a wrong time for a big bowl of warm, meaty chili?

Chili is really one of my favorite meals. It is extremely simple to make, and is one of the most budget friendly dishes you can possibly prepare. Seriously, this enormous pot of chili cost me a little under $10 to make (I did get the meat on sale though). The recipe says it makes 24 (1 cup) servings. Now, I don’t know too many people that can actually stop with just 1 cup of chili, especially one this tasty. But, even if you eat 2 cups each, that means it would still feed 12 people for under $1 per person. Even if you don’t want to make such a big batch, it should be extremely easy to half.

As much as anything else, I love the endless variations that we create from such a simple dish. Everybody has their own understanding of “what chili should be” (and most are quite passionate about that view point). Some people like chili with beans, some without. Some refuse to believe that a “soup” can be called chili if it has noodles, and then there are those crazy “Skyline” people from Cincinnati that toss in some cinnamon and pour it over a mound of spaghetti. Some like it hot, and some like so much spice that the raging inferno in their mouths could actually melt the spoon.

What type of chili eater are you?

I usually make a much more modest (smaller) batch of chili, but I have really had a craving for it recently, and decided to go with something I can eat on for several days (and probably freeze some as well). My “usual” recipe for chili is actually not much of a recipe at all… I just grab things from the spice cabinet, and go wild. It usually turns out tasting pretty good, but I am never able to replicate batches that we particularly liked. So, I am going to start out on a mission in search of a great chili recipe. I am ready to perfect a recipe until it really makes people say “Wow”.

Do you have a favorite chili recipe or “secret ingredient” that really makes your chili special?

Chili for a Crowd

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INGREDIENTS

• 5 lbs. ground beef (I used ground chuck)
• 3 large onions, chopped
• 2 cans (28 oz. each) diced tomatoes, undrained
• 2 cans (16 oz. each) kidney beans, rinsed and drained
• 1 can (28 oz.) prok and beans
• 2 cans (10 3/4 oz. each) condensed tomato soup, undiluted
• 2 2/3 cups water
• 1/4 cup chili powder
• 3 tsp. salt
• 2 tsp. garlic powder
• 2 tsp. seasoned salt
• 2 tsp. pepper
• 1 tsp. ground cumin
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 1 tsp. dried rosemary, crushed
• 1/2 tsp. cayenne pepper

METHOD

1. In a very large pot (at least 5 qt.), brown the beef and onions.

2. Stir in the remaining ingredients, and bring to a boil. Reduce heat and simmer, uncovered, for at least an hour. Yield: 24 (1 cup) servings.

Recipe from the December / January 2008 issue of Taste of Home.