| Every autumn my thoughts turn to making | | | | starts to firm. When the meat firms and |
| chili. The garden is about done. The freezer | | | | starts changing colors on the bottom, take a |
| is full of veggies. All the canning is done, | | | | strong spatula (the kind used for flipping |
| and winter is coming. Just before winter | | | | hamburgers) and use the edge to start cutting |
| hits, the price of beef drops as cattlemen | | | | the meat into pie shaped pieces. Flip the |
| sell off any remaining stock that they don't | | | | pieces to the opposite side, cover, and |
| want to "winter over". It is the perfect time | | | | continue cooking. When the other side starts |
| to stock the freezer with homemade | | | | to firm, using the edge of the spatula, cut |
| chili.There is nothing better than to come | | | | the hamburger into the size pieces you prefer |
| home at the end of a cold winter day, chilled | | | | (Again, I prefer mine about the size of a |
| to the bone, and sit down to a bowl of piping | | | | dime). Keep flipping the smaller pieces until |
| hot chili and steaming black coffee. It is | | | | they have completely turned on the outside |
| more than food for the body. It is truly a | | | | and are firm. Remove the pan from the burner, |
| comfort worth remembering.By itself, chili is | | | | and transfer the meat to the pot using a |
| absolutely delicious. As a side dish to | | | | slotted spoon. Allow all the grease to drain |
| grilled cheese sandwiches, tuna melts, or | | | | from the spoon before you put the meat in the |
| toasted BLTs, it is out of this world. But | | | | pot. Pour off the grease in the frying pan, |
| there is a fabulous meal I call "perfect | | | | and repeat until you have used all the ground |
| chili fit for a king" that is even better. It | | | | chuck. When you are finished, pour any |
| is a masterpiece of cookery.There are two | | | | remaining chopped peppers and onions into the |
| great secrets to making "perfect chili fit | | | | pot. Again, each time you add meat to the |
| for a king". One is in the making, and the | | | | pot, adjust the consistency with water if |
| other is in the serving. The first secret | | | | necessary.Now, everything is in the pot, and |
| involves understanding the word "perfect". | | | | it is the perfect consistency. Now, it's time |
| More people disagree on what makes good chili | | | | to adjust the spices. If you haven't been |
| than any other dish. Some think that hotter | | | | doing so, you should begin tasting the chili. |
| is better. Others say milder. Some like it | | | | If you want a stronger chili flavor, add more |
| soupy. Others like it thick. And that is the | | | | chili powder 1 or 2 TBS at a time. To make it |
| secret to this recipe. When you finish making | | | | more spicy, add black pepper 1 TBS at a time. |
| it, you will have 3-4 gallons of chili that | | | | If you want it to have more bite, add crushed |
| is perfect FOR YOU...not for me. Yes, I said | | | | red pepper 1 tsp at a time. If it needs salt, |
| 3-4 gallons. When frozen in quart containers, | | | | add salt 1/2 TBS at a time. Stir thoroughly |
| you will have 12-16 wonderful meals that can | | | | each time you alter the flavor, and continue |
| be served in a matter of minutes. Just remove | | | | cooking for at least 5-15 minutes before |
| it from the container, add about a 1/4 to 1/2 | | | | tasting again. ALWAYS sir the pot thoroughly |
| cup of water (depending on how you like it), | | | | before you taste. Continue altering the |
| turn on the burner, put on the coffee, and | | | | flavor until it's perfect for you.Remember |
| start the grilled cheese and garlic | | | | the half of the raw onions and peppers that |
| sandwiches. Your family will be eating in | | | | were added directly to the pot? They will |
| about 20 minutes.To begin with, you will need | | | | tell you when the chili is done. When the raw |
| at least a 16 quart pot. I use the same 20 | | | | onions in the pot start to turn clear, turn |
| quart pot normally used for canning just to | | | | the burner off. Do not overcook the peppers |
| be sure I have a pot that's big enough. And | | | | and onions as they add a wonderful sweet |
| you will need the following ingredients.5 | | | | crisp texture to the chili. If you can stand |
| lbs. of ground chuck5 Family size (40 1/2 | | | | it, allow the chili to sit covered for about |
| oz.) cans of dark red kidney beans (drained)1 | | | | an hour to allow the flavors to mature and |
| Institutional size can (6 lb. 9 oz.) of whole | | | | mingle. Stir and serve. If you prefer, reheat |
| peeled tomatoes3 large bell peppers (washed, | | | | a portion of the chili in a smaller pot and |
| cored, and seeded) mixed colors preferred3 | | | | serve bubbling hot. Allow the remaining chili |
| medium to large oninions (about the size of | | | | to stand in the original pot until it cools |
| an orange...peeled and washed)2 to 4 TBS | | | | enough to place in containers and |
| (tablespoons) Ground black pepper1 1/2 tsp | | | | freeze.There you have it. Perfect chili. Just |
| (teaspoons) to 1 TBS of crushed red pepper1 | | | | the way YOU like it.The second secret that |
| to 2 TBS of salt1/4 to 1/2 cup of chili | | | | makes perfect chili fit for a king is in the |
| powdergrated sharp cheddar cheesesour | | | | serving. While perfect chili is in a category |
| creamchopped chives (fresh or dried)Open the | | | | all by itself, it can be wonderfully enhanced |
| tomatoes and carefully pour the entire | | | | by making it into a meal that rewards all |
| contents into the cooking pot. Making sure | | | | your tastes and senses. Hot, cold, sweet, |
| you keep your hand submerged below the liquid | | | | spicy, sharp, flat ... something for every |
| line, find the whole tomatoes one by one. | | | | aspect of your culinary pallet.With that in |
| Poke a hole in them with your thumb, then | | | | mind, let's plan the meal. To begin with |
| squeeze the tomato until the pieces squish | | | | dispense with the ordinary salad and add |
| out between your fingers. WARNING. If you do | | | | something with more zest and contrast. To |
| not poke a hole in the tomato before you | | | | accomplish this, there is nothing finer than |
| squish it, I promise you that both you and | | | | an ice-cold fruit plate served with bubbling |
| your kitchen will be wearing tomato juice. | | | | hot chili. For the fruit plate, you will need |
| The same is true if you squish them with your | | | | the following ingredients.1 20 oz. can of |
| hands above the liquid. Continue squishing | | | | pineapple chunks.1 29 oz. can of peach halves |
| the pieces of tomato until they are the size | | | | (heavy syrup preferred)1 29 oz. can of pear |
| you prefer.Chop all the bell peppers into | | | | halves (heavy syrup preferred)1 6 oz. jar of |
| dime-sized chunks and divide into two equal | | | | red maraschino cherries1 6 oz. jar of green |
| portions. Put one half into a bowl and the | | | | maraschino cherries1 samll jar of spiced |
| other in the pot with the tomatoes. Do the | | | | crabapple ringscrisp cold lettucejalapeno |
| same with the onions, placing half in the pot | | | | pepper-jack cheesePut all of the ingredients |
| and the other half in the same bowl as the | | | | in the bottom of the refrigerator for at |
| bell peppers.Add the drained kidney beans to | | | | least 24 hours (48 hours would be |
| the pot.Add 2 TBS (tablespoons) of Ground | | | | better).Just before serving time, remove the |
| black pepper.Add 1 1/2 tsp (teaspoons) of | | | | ingredients from the refrigerator and drain |
| crushed red pepper.Add 1 TBS of salt.Add 1/4 | | | | all the fruit. Divide the pear and peach |
| cup of chili powder.Take a strong spoon and | | | | halves equally on six salad plates covered |
| mix all the ingredients thoroughly. Put the | | | | with a bed of cold crisp lettuce. Fill in |
| pot on the stove, and set the burner on the | | | | around the fruit halves with pineapple chunks |
| LOWEST possible setting that will boil water. | | | | and crabapple slices. Spread the cold red and |
| At this point, you may feel that the chili is | | | | green maraschino cherries equally over all |
| too thick. If you are not sure, the best way | | | | the fruit plates, and line the outer edge of |
| to tell is if the chili is too hard to stir. | | | | each plate with bite-size nuggets of jalapeno |
| If it is, add water to the pot until it is | | | | pepper-jack cheese.Fill the bowls of chili |
| the consistency you prefer. Stir again. Cover | | | | straight from the bubbling pot. Top with |
| the pot. (Note: if you are adding more than | | | | grated sharp cheddar cheese and a dollop of |
| two glasses of water, you may want to | | | | sour cream. Finish with a light dusting of |
| substitute tomato juice for part of it.)From | | | | chives. Serve the fruit plate and chili with |
| now own, two things are very important. | | | | hunks of hot buttered garlic bread and sweet |
| Always keep the chili at the consistency you | | | | iced tea. For dessert, follow up with pecan |
| want by adding water when necessary. So that | | | | pie, lemon meringue pie, or hot blueberry |
| when the chili is done, the consistency will | | | | cobbler topped with vanilla ice cream ... |
| be perfect for you. It is equally important | | | | served with steaming cups of strong black |
| to stir the pot every 5-10 minutes. When you | | | | coffee. Oh! My!Perfect chili can be more than |
| are cooking this much chili at one time, it | | | | just stick-to-your ribs "down home" cooking. |
| is possible to burn it on the bottom while | | | | It can be a culinary masterpiece that |
| the chili on the top is still cold. Stirring | | | | produces such delicious complementing and |
| keeps the chili evenly heated from top to | | | | contrasting flavors and sensations that it is |
| bottom.Take a large frying pan and press | | | | quite literally "Fit for a King".Bon |
| enough ground chuck into the pan to cover the | | | | appetit!Copyright 2004 by John Foutz All |
| bottom with a layer about 1 to 1 1/2 inches | | | | Rights ReservedJohn Foutz has been marketing |
| thick. Salt and pepper the meat and then top | | | | quality internet products since 1999. His |
| with a handful of the chopped onions and | | | | latest offering "Cat Head Biscuits and Garlic |
| peppers from the bowl. Cover and cook with | | | | Fried Chicken" represents Southern cooking at |
| the burner set about one notch higher than | | | | it's finest. 180 mouth-watering dishes that |
| the pot is set on. Your goal is to partially | | | | are family tried and tested. Authentic |
| cook the gound chuck, onions and peppers. | | | | heirloom recipes from the heart of the Blue |
| Check the meat about every 5 minutes until it | | | | Ridge Mountains. |