My very own chili

Some of you have eaten my chili and think that its pretty good in both the meatful and meatless varieties. A few have gone as far as to demand the recipe. The truth is that I don't really have one. I usually read a recipe for chili for the base and then I take my spin on it. That said, below is a recipe for chili that will make a big pot full and likely tastes like my chili. It's really easy to make. The hardest part is coming up with the recipe, but I did that for you, so get out there and make some.

I think what makes my chili distinct is that I use (what I think is) a unique blend of meat. For the beef, I like to use 85% lean ground beef. If you really want to, you can use leaner beef and the flavor stays mostly the same. Then, the unique part, is an equal part of spicy italian sausage. I love the flavor of spicy italian sausage in general and I think that chili should have a little kick to it that this brings. I have also used chorizo and thought about using andouille, both should bring a delicious sausage flavor and the spice that you need. I don't recommend using the packaged chicken sausages. They're fine flavor-wise, but they have a weird texture because they are pre-cooked (like hotdogs are). You can get fresh chicken sausages in all flavors at the meat counter at Whole Foods (and probably your local grocery store, too).

For the meatless version just replace the meat with zucchini, a red pepper and more beans.

The other most important ingredient is chipotle chiles. I like to think that I was ahead of the curve in my love of chipotles. I've been eating chipotle hot sauces for about 10 years now (thanks to The Heights near Columbia) and I am totally pumped that they are reaching the mainstream. Chipotle brings so much to the table, its smoky and spicy and absolutely delicious. Most importantly though, without it, my chili wouldn't have the depth that it does.

Also, I don't care what some people say about chili, in my mind chili should have more than just meat in it. I always have some beans and corn in there because they're delicious and I like the color they bring to the final product.

And now the recipe:

Ingredients
1 big can of crushed tomatoes (28 oz)
1 lb. ground beef (preferably 85% lean)
1 red bell pepper, diced (for the meatless version)
1 zucchini, diced (for the meatless version)
1 lb. spicy italian sausage
2 or 3 chipotle chiles, minced (I like the ones from a can of adobo sauce)
1/2 can of red kidney beans (or black beans, or whatever beans you want)
1/2 can of corn
1 pretty good sized onion, diced finely
2 or 3 cloves of garlic, minced
About 2 tablespoons of chili powder (you can make your own or buy it)
1 tablespoon cumin
Olive Oil
Salt and pepper

Instructions
Season the beef with salt and pepper (the sausage shouldn't need it)
Brown all of the meat (I usually use a second pot for this)
Saute the onions in the olive oil in your chili pot until they start to turn yellow and soft
For the meatless version, add the red pepper with the onion and add the zucchini a couple of minutes later but before you get to the garlic
Add the garlic, chili powder, and cumin and stir it up
Cook the garlic for about a minute or two, be careful not to burn the garlic
Add the can of tomatoes
Add the meat
Add the beans
Add the corn
Add the chipotles (if feeling saucy, add some of the adobo, too)
Mix it up and simmer for at least 30 minutes to let the flavors come together

Serve it up! I love sour cream with my chili. Other people like red onion and cheese. Either way, its fantastic.

This makes a pretty big pot of food. I think it served at least 10 people last time I made it. Also, if you have leftovers, chili tastes delicious when reheated. I think because the flavors really mix when it sits in the fridge overnight and reheating on the stove doesn't hurt it.