I haven't made it since before I started my blog, but I shared the following recipe on a mailing list a while back, and it was well-received, so I'm posting it here for any chili fans. It's ready-made for modification, so go nuts! :-)
Chili Recipe - Serves: A LOT! (sized for a 12 quart stockpot)
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Ingredients:
1 bulb garlic
- 4-5 cloves mashed
- the rest chopped
2-3 large onions (or 4-5 small/med.), chopped
6 bell peppers, chopped (I like to use as many colors as are on sale)
2-4 jalapeno peppers
2 Lbs. ground beef (the stuff at Whole Foods is best for flavor and consistency)
2-3 tbsp chili powder (or more, depending on how spicy you like it)
1-2 dashes cayenne pepper
several shakes crushed dried red pepper (again, depending on how spicy you like)
salt & pepper to taste
3 - 28oz. cans crushed tomatoes
3 - 28oz. cans chopped tomatoes
2 - 26oz. cans kidney beans
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Directions:
Start by sauteeing (on medium to low heat, depending on how quickly you chop...the higher the heat, the more often you should stir) the garlic and onions (start with the mashed garlic, so it has some time to dissolve), and sautee until onions begin to turn clear.
Add the peppers and continue sauteeing (I'm usually chopping the next ingredient while I'm sauteeing the previous one).
Add the spices, and continue sauteeing until onions and peppers start to soften.
Add the ground beef, break up with a spoon, and cook while stirring occasionally (med. heat) until beef is well crumbled and browned (or at least cooked).
Add tomatoes and beans. Bring to a simmer and cover. Simmer for around 15-30 mins, and taste test. Add more chili powder or other spices if desired, to taste.
Simmer on low, stirring occasionally (you can taste and tweak more if you like) until flavors are well-blended (1-3 hours, depending on how much time you have...just keep stirring, and don't let it burn...stir often if you're using a thin-bottomed pot).
Serve over rice or pasta.
NOTE: this is an experimental recipe...you should play with the amounts of spices, beans, etc. to suit your tastes. I make this pretty regularly, but have never written it down before. The recipe is fairly spicy, but not killer hot.