A few years ago, Mike attended a photography workshop at Yellowstone National Park (you can see some of his photos from the trip here). Mike brought home several great souvenirs, among them a Yellowstone cookbook. This recipe comes from that book.
The book warns that this chili is “not for the meek.” We found it to be quite mild, and quite delicious. The ingredient list includes things like “large can of diced tomatoes.” My large can might have been larger than intended, which could have diluted the heat. I wouldn’t have made it any differently, though, because it was just so good. I’ve listed the amounts I used below.
Mike said this is his favorite chili ever. I think he said that about the last chili we tried, too, but whatever. It is good. Really good. I’ve just finished off my fourth bowl in three days. And it goes very well with my favorite corn muffins.
Note: This recipe makes a ton of chili. I ended up with about 12 cups. The freezer is officially stocked! Continue reading ‘Carl’s Mad Bear Chili’
I make a lot of chili. I can make a big batch one night during the week for dinner and have plenty left over for lunches throughout the week (or longer, if it gets pushed to the back of the freezer). I usually make the chili listed on the back of the Williams Chili Seasoning packet, but with two cans of beans instead of one (Brooks, in case you were wondering, one can of Hot and one can of Hot & Spicy).
I am quite content with this quick chili recipe, but every fall I get the urge to try something new. I did quite a bit of searching online, and now have a whole bunch of chili recipes bookmarked. I settled on this recipe from Cook’s Illustrated, because their recipes have never failed me before. This one continues that streak. This is a slow cooker chili with a nice flavor, though not quite as spicy as I expected it to be. The best part of the dish is the super tender chunks of beef. The recipe calls for chuck eye roast, but I used arm roast because that’s what was available at the store when I made my early morning trip there. Mike and I thought it was a little low on beans, so we will probably double up on those next time. Continue reading ‘Texas Chili’