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There are plenty of things loved by a majority of the people; vacations, football, and pizza would sit high on this list. But none bring about a debate as much as something as simple as chili. Should the chili have beans, and if so, should they be kidney, black, or pinto? Should a chili be made with beef or pork? How spicy should it be? Is a white or verde chili still a chili?
Then the debate becomes how it should be eaten. In a bowl? With crackers or cornbread? On a hot dog, nachos, or a burger? Does it get cheese, onions, sour cream? What hot sauce is the best to heat your bowl up?
I may not be able to answer all these questions, but I can help you reach that final goal of a chili that is worthy of your favorite ways to eat.
Key factors to making a bowl winning chili:
Use more than one kind of meat for a deeper flavor and contrast textures.
Make your own chili powder; you will thank yourself in the end. Be sure to use spices that are less than a year old, otherwise the flavor may have wilted already.
Be sure to build the flavors as you make your chili; do not do too much too quickly. Take the time to: cook the meat in multiple batches, fully cook the tomato paste, select a beer that will give you the flavor you want in the end, braise you meat for the appropriate time (just letting it cook and cook and cook is not the right way).
Remember that in the end, you are the one eating it, add and take away things that you enjoy in your chili.
