My favorite method of making chili
Lawyer Daggit asked about chili recipes.
1. Read the links provided by Long Path in post #22, above. If you carefully assemble the ingredients and have the patience, there's some WONDERFUL stuff there.
2. If you're less ambitious - --
I've been a chile gourmet for literally decades, and I know what I like. I've made up vast pots and taken it to the office and thereafter was drafted as a chili cookoff judge a few times. During those contests, I've eaten a lot of good and some not-so-good concoctions. It is my personal opinion you can do up an EXCELLENT chile without all this hocus-pocus.
Look around until you locate a store that stocks the Wick Fowler 2-Alarm Chili Kit. Buy that and the other stuff it says to get, listed on the back of the package. Follow the instructions, and you're pretty much guaranteed a very good pot o' chili.
I like to use a combination of cubed pork and either beef or venison. Be sure and strip off ALL the fascia from venison. For beef and pork, buy inexpensive roasts and hand cube them. Wild hog is good, too. But cube it, don't grind. Texture is everything.
This particular kit has the various spices and such in individual packets. It really makes a difference. I use only about one-third of the salt provided. Pay attention to the details about 2-Alarm, 1-Alarm, and False Alarm chile. The 2-Alarm type is really warm. some people can't handle it. No shame to that part.
This is good stuff. Do yourself a favor and do NOT cook beans with the chile. Cook them separately and add as desired. I vastly prefer pinto beans to red beans or other types. If you don't have the time or patience to pre-soak and cook 'em properly, buy a couple of cans of Trappey's pinto beans, the plain ones without jalapenos.
I eat my chile with cornbread, or homemade corn tortillas, or flour tortillas, or regular ol' saltine crackers. Crunchy toasted French bread is very good, too.
Best,
Johnny