Recipe of the Week: Danger's Chunky Chili

I decided to make my first pot of chili something like 5 years ago. It's not a terribly difficult dish to make, which is why I enjoy doing it - quick, easy, filling, and a whole pot can last for a few days. But, making it good is the challenge. There's a fine line between shite chili and amazing chili, and fortunately for you, your host Danger is a 5-Star, circus tight-rope walker when it comes to that fine line.

After many batches over the years, I've steadily honed my recipe into the following, which still sees its tweaks from time to time, but by and large has stood the test of time, and guest reviews.

Ingredients:

Two cans red kidney beans
2-3 small cans tomato paste (3 for thicker chili) *
3 cups vegetable stock
1 small can diced jalapenos
1 giant green bell pepper, chopped into medium pieces
1-2 small red chili peppers, diced and half of the seeds removed
500g (or more for extra meaty; your call) Ground Beef (or Turkey for Turkey Chili)
6-8 medium sized tomatoes, chopped into chunks
2 white onions, chopped into medium pieces
1 bunch of spring onion, chopped
5 garlic cloves (3 cloves minced, 2 cloves pressed just before cooking)
1 can baby corn
2-3 small carrots, julienned then chopped in half
Meat seasoning
Chili powder
Marjoram
Oregano
Ground Cumin
Tabasco green jalapeno sauce
Tabasco red sauce, normal or habanero
Pure maple syrup
Brown sugar
Sour cream (for garnish)
Chives (for garnish)
Crushed red pepper (for garnish)
Shredded cheese (for garnish)
Diced green bell pepper (for garnish)

Preparation:

I find it easiest to have everything ready to go, ingredients-wise, pre-chopped, pre-whatever, in small bowls next to my stove top. I do everything in the big pot that the chili will stew in, from start to finish, except for the veggie stock which I prepare in a small saucepan ahead of time and leave to cool on a back burner.

Make sure the meat is defrosted if using frozen, but I recommend fresh for best taste.

Combine in the pot 1 Tbsp of vegetable oil and the meat, cooking over medium high heat. Start seasoning the meat heartily with a robust meat spice. The one I use is a Turkish meatball seasoning that I picked up in the spice markets of Istanbul. This is one of the key 'secret' ingredients I'm using for a different flavor, but any meat seasoning you like will do.

After about 2 mins of cooking, push the meat to one side of the pot, and add the white onions, diced chili peppers, green bell pepper, and green onions. Continue cooking until the white onions are just still firm.

At this point, you will press the two cloves of garlic into the meat/onion mixture, and allow the garlic to brown, just slightly, in the juices.

Next, take the vegetable stock, and pour about half of it into the pot, and reduce to heat to medium. This will stop the aggressive sauteing in the pan, and cool down the entire mixture, which is essential for a good 'stewing' to start. Add the tomatoes, beans, tomato paste, julienned carrots, baby carrots (cut into halves), and jalapenos (with spicy jalapeno juice from the can).

You now have a nice, heavy batch of chili to start stewing up. Give it all a good stir, making sure to get all of the ingredients mixed thoroughly together.

The science of seasoning now comes into play, as well as adjusting the thickness. When the chili starts simmering, lower heat, but only enough that it continues to simmer. You will be able to see if it's too thick (purely subjective to taste) or not, and can add more of the vegetable stock if you want it a bit thinner.

Depending on your taste, the seasoning will go something like this: a healthy pinch of salt, chili powder, marjoram, and oregano; 1 Tbsp crushed cumin; followed by 8-10 good shakes of each Tabasco bottle; top off with crushed black pepper to taste. Mix into the chili well.

Now, take about 1-2 Tbsp of brown sugar, and 1-2 Tbsp of good maple syrup. Add to the chili, mix, and continue to simmer about 20 more minutes covered with a slit for steam to escape (If you don't let the steam escape, the water vapor will make the chili too runny).

After 30 mins of stewing and simmering over low heat, add the 3 cloves of minced garlic, and simmer for 5 more minutes. By adding them later in the process, they will not be so soft and mushy, but still provide a garlic-y crunch when you enjoy the chili.

Remove the chili from heat, and let stand for 10 minutes or so to thicken. When you are ready to serve, ladle it into bowls and garnish with a dollop of sour cream, some shredded cheese (preferably strong cheddar or a mild white cheese), diced green bell pepper, and sprinkle with chives and crushed red pepper.

You now have a high-protein, low-fat, filling meal on your hands, and your house will smell like chili heaven.

Enjoy!

* Chef's Note: Rather than tomato paste, you may substitute Campbell's Creamy Tomato Soup with Basil and Garlic. One can will roughly be the same as two small cans of tomato paste. This creates a creamy chili, and is absolutely tasty as well.