Food

Straight forward: my chili is damn good. So is my Mom’s. Several coworkers probably make awesome chili.  My neighbor’s (although healthy) is yummy and pairs well with ‘Niner’s football. In fact, EVERYONE with a chili recipe makes good chili. Nobody explains their’s as “OK”. We all make ho-hum, ordinary dishes…my hash browns, for example, are just ok. Such is not the case with chili.

Chili is a member of an ultra-niche food category that lends itself to competition. Chocolate chip cookies and BBQ also inspire competition. Most likely you haven’t been challenged to a stew-off or corn on the cob competition. Chili, on the other hand, is scrutinized and compared from every angle. I’m offering no hypothesis how competition foods evolved. You just need to understand they exist and chili is arguably the most prominent!

The purpose of this post is to describe my chili, a recipe that has been honed since my early cooking days in elementary school.  For me it is a dish borne from my Mother’s teaching and as years stack up, evolved to accommodate a reverence for traditional ingredients. Nonetheless, having won two contests and learning the art of con carne from Mom (herself a chili champion)…rest assured, my chili is damn good.

Chili: Why so Delicious?

Like many tasty foods, chili was borne of utility. Beans, tomato sauce, venison, hamburger, various peppers, cumin, chili powder, celery, carrots, etc. The ingredients are essentially the contents of  your refrigerator’s crisper. Perhaps more than any other dish, it is a snapshot of the preparer. Vegetarians dig on healthy versions, hunters chock it full of recently shot protein,  Northern Minnesotans add three shakes of tabasco and encourage everyone to “watch the heat.” A bowl of the red stuff (usually red) reveals the cook’s preferences: enjoyment of spice, respect for culinary standards, thick or thin and flair for the atypical (i.e. incorporation of exotic components like curry or asparagus). Pretty much a cross-section of the chef in every spoonful.

What’s my Shtick…Why Care About my Chili?

A brief history of the origins of chili will help explain my recipe. Traditionally chili was a method of cooking old or low quality meat. Meat was combined with peppers and spices and usually paired with starch for scooping – probably tortilla(s) or bread. As is apparent by the ingredients, chili originated in the southwest USA. Peppers are king in those parts. Unfortunately I’ve never been east of Austin or South of Denver. In fact, my only experience in the Southwest was an extended layover in the Phoenix airport. Watching the interaction between retirees and time-starved business travellers was entertaining. It’s safe to say my recipe is not crafted from entrenched assimilation within chili’s native land.

Before all else, mine is an adaptation of my mother’s recipe. Mom’s is still my favorite. Damn was I stoked she won a work cookoff in 2011. Nobody needed reassurance (including Mom), but seeing her crowned champ was exciting, if not surreal. Kind of like a Lifetime Achievement Oscar; not necessary, but who doesn’t enjoy watching Scorcese get a pat on the back? Deservedly so!

Most who’ve fancied my mother’s chili are surprised Mary Trcka wasn’t born in New Mexico. Quite the opposite, she’s as Saint Paul as an Ice Castle. That’s why you’ll see her’s served alongside Saltine crackers and followed by a desert of lulu bars (also delicious – recipe forthcoming).

Mom’s is basic, straight forward chili: Meat (usually ground beef), beans (light amount), diced tomato, green pepper, celery, spices (duh), tomato sauce, and onion. The strength is the simplicity. It isn’t a platform for experimentation; you won’t find mushrooms, roasted corn, verde, etc. Mom also has a knack for perfect timing in the kitchen. A meal of numerous components always comes together perfectly for Mom. That’s partly why Mom hosts Thanksgiving, because it is complex and timing is critical. Nobody wants lukewarm gravy! Her chili is no exception, simple ingredients prepared well. Only one slight consternation with Mom – lately she’s added Italian sausage to her recipe. I’ve been on the leery side of the equation regarding this alteration, but she pulls it off. Like I said, Mom’s is still my favorite.

Enough of the background! Championship Chili Recipe:

Mine is soupier than traditional recipes, but true to roots because peppers and meat remain the heart. 6 types of peppers, minimal beans, lots of hamburger, onion and spice; that’s pretty much it! Remember to cook slowly and stir often. Enjoy!

1^st Place Chili

Author: Andy Trcka

Sauce (Broth/Wet Ingredients)

1 – Biggest can of tomato sauce available (or 3 28 oz cans)
2 or 3 –    Cans of tomatoes (dice to preferred size)
2/3 of 1 Can –   Cheap American Beer
1 – Can of beans

Peppers and Meat

2 to 3 lbs of hamburger
1 Green Pepper (medium dice)
½ to 2/3 of 1 large Red Pepper (fine dice)
6 cloves of garlic (fine dice)
1 Medium sized onion (fine dice)
1 Pablano pepper (medium dice)
2 Serrano peppers (fine dice)
1 Habenero pepper (optional, fine dice)
3 Jalapeno (medium sized slices, seeds removed)
3 Jalapeno (medium slices, include seeds)

Spice (make 2 spice batches – one for sauce, one to season meat. Amounts below are for the sauce – reduce by ½ for meat/peppers mixture)

4 T Chili powder
2 T Cumin
10 or so – Cranks fresh ground pepper
T Pepper
T Salt
2 tsp Cayenne pepper
tsp Basil
tsp Celery Seed or Celery Salt
T Onion powder
1.5 T Garlic Powder

Preparation

1. Add garlic, peppers, onions and dash of prepared spices to hot olive oil.
2. After 3 minutes add hamburger and remainder of meat spice mix to pepper, meat and onion combo. Cook till burger is brown. Drain some (but not all) grease
3. Add Tomato sauce, beer and sauce spice mixture to meat and peppers. Simmer no less than 2 hours (preferably 3 – 4 hours)
4. Add diced tomatoes for the last 1 – 1.5 hours of cooking

Note

• Do not use kidney beans
• After 1 hour of simmering taste and re-season (if needed) – Do not re-season after that!
• For best results cook an evening or two prior and reheat 1 – 2 hours before serving
• Stir frequently over looooow heat. If burning occurs on the bottom of pan do not scrape it into the chili when mixing.
• Delicious with a chilled Beer!