Chili's Timeless Appeal: This Americana Dish Reigns

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The Secret to Chili's Success: Why This Versatile Dish Reigns Supreme

Chili with or without beans grows in popularity. It's great for any season and all outdoor events including Tailgating. While it's a simple recipe there are techniques and flavors that make a big difference. My Tennessee brother-in-law makes it with Venison. Turkey Chili is now quite common. Frank Spence was one man who had a real nose for good food. Spence, a former Atlanta Braves and Falcons executive, enjoyed chili and often said it “should be enjoyed any time.” On occasion, Mr. Spence would order “a small sampling” of chili after dessert.

Chili-versatile, hearty and so Americana-has no particular season. Atlanta’s Varsity is the forever home of the legendary chili dog. While the basic concept is simple, the right techniques, ingredients, and toppings can elevate your chili to a truly unforgettable experience.

The exact origin of chili is shrouded in a bit of mystery and legend. Many sources point to Texas as the birthplace of chili. One intriguing theory credits the "Chili Queens" of San Antonio's Military Plaza, who served the dish to hungry laborers and adventurous eaters as early as the 1860s.

Regardless of its precise beginnings, one thing is certain: chili and chili con carne has a rich history that has evolved over time, with different regions and cooks developing their unique interpretations.

Here's a favorite recipe:

Chattahoochee Cook-Off Chili

1.5 lbs ground beef .

1 large yellow onion, 1 red bell pepper, 1 poblano pepper, 2 jalapeños all diced.

6 cloves garlic, minced.

Avocado or olive oil for cooking.

2 tbsp chili powder, 2 tbsp garlic powder, 2 tbsp onion powder, 1 tbsp chipotle powder, 1/2 tbsp cumin, 1/2 tbsp oregano, 1 tsp coriander, 1 ½ teaspoons smoked paprika, ¾ teaspoons ground black pepper, ⅛ teaspoon cayenne pepper.

1 can (14.5 oz) fire-roasted diced tomatoes (undrained),

1 can (14.5 oz) crushed tomatoes,

2 tbsp tomato paste.

1 1/2 cups beef broth.

1 can (15 oz) kidney beans, rinsed and drained, 1 can (15 oz) black beans, rinsed and drained.

Or, you can pre-soak and cook dried beans in the chili for a richer flavor and better texture.

1 tbsp brown sugar (to balance the flavors).

Salt and pepper to taste.

Instructions

Heat oil in a large Dutch oven or pot over medium heat.

Add the onion, bell pepper, poblano, jalapeno, garlic, and 1 tsp salt.

Sauté, stirring, until the veggies are tender; about 8 minutes.

Add the ground beef and the remaining salt and black pepper, breaking it up with the edge of a wooden spoon. Brown the beef for about 7 minutes, draining off excess fat but reserving about 2 tbsp for flavor.

Add the tomato paste, hot sauce, chili powder, smoked paprika, cumin, and garlic powder to the beef and veggies. Cook, stirring, until well combined and the spices are fragrant, about 2 more minutes.

Simmer to perfection: Add the fire-roasted tomatoes and broth. Stir to combine, bring to a rapid simmer, and then reduce the heat to low.

Add the beans: Stir in the rinsed and drained beans and simmer for a minimum of 30 minutes.

Season with salt, pepper, or additional spices to taste.

Enhance the experience with toppings.

Sour cream or shredded cheddar or Monterey Jack.

Chopped green onions, diced tomatoes, cilantro, or lime wedges.

Tortilla chips or Fritos.

Sliced jalapeños, hot sauce, or a sprinkle of red pepper flakes.

Avocado slices, crumbled bacon, black olives