Because I think recipes are fun to make your own, I never follow one to a "T."
Play around, add what you want - remove what you care to.
Below the "notes" is my basic blueprint for chili.
When I was working at Georgia Tech, our office was invited by the GT Physical Plant to participate in their chili cook-off.
We won first prize.
And that was the day I met Donald Barley.
He mistakenly thought I could cook, but hung around even after finding out that my cooking skills are fairly limited.
But this chili is pretty darn good - thanks to our main chef, Georgia Tech Campus Architect, David Savini.
He'd be proud, I think, that this recipe is still around.
(Notes #1 - The original recipe had beans, but I do not like beans in my chili and neither does Donald, so you won't find them in this recipe, but feel free to add them back in. Note #2 - This recipe can easily be halved. Note #3 - Play with the recipe and change it around to your heart's content, I've never been one to believe a recipe needed to be carved in stone).
The Day I Met Don Barley Chili
3 ½ lbs. Boneless chuck roast cut into 1/4" cubes
4 lbs. Ground chuck
3 lbs. Extra lean pork loin cut into 1/4" cubes
5 medium sized onions (chopped)
1 medium sized bell pepper (chopped)
6 cloves of garlic (minced)
1 Tbsp. Sugar
2 Tbsps. Salt
2 tsps. Ground pepper
4 dried chili peppers (chopped fine)
2 Tbsps. Cayenne
1/3 cup chili powder
2 Tbsps. Paprika
3 Tbsps. Ground cumin
2 Tbsps. Oregano
1 Tbsp. Mole paste or powder
little Worchester sauce
1 10 ½ oz. Can beef broth
1 12 oz. Can of beer
1 stick of cinnamon
Sauté each meat separately in a little butter flavored crisco or oil. Throw away the liquid and store meats overnight in the refrigerator.
Sauté onions and bell peppers in butter.
Place everything in a large pot, add tomato sauce to get your chili to the consistency you want.
Bring to a gentle boil, turn down to simmer. Simmer for at least a couple hours before serving. (OR in your crockpot - that's what I do now).