Every man should have his own chili recipe. The Super bowl, World Series, NHL Playoffs, etc., are all prime time chili moments! I usually only make my chili in the fall and winter months because it is a very spicy dish, and can warm you right up on those cold days.

There is a long standing fight between whether ground beef should be allowed in chili. Many people use steak, and I have even seen some who use poultry such as chicken or turkey. I was brought up with ground beef in my chili. Have you ever tried to put chili on a hot-dog that is full of chunks of sirloin? It doesn’t work!

There is also those out there who refuse to put beans in there chili. As far as I am concerned, a chili without beans is nothing but spicy spaghetti sauce!

My chili recipe has been evolving now for over 10 years and changes slightly every year. I am not a fan of the five alarm chili that burns your taste buds off before you can even sense the flavor. My technique I can only call “creeper heat”. The faster you eat it, the hotter it is, the slower you eat it, just the opposite. I find it better to first experience the flavor before you experience the heat. If you follow my recipe, this is what should happen.

The most important ingredient in chili is the peppers. Everyone has their favorites. I generally use green jalepenos chopped very fine, discarding the seeds. These are not too hot, yet not too weak either. If everyone you are going to share your chili with likes it roasting hot, you may want to try different peppers.

The crockpot must have been made with chili in mind. Slow cooking chili is a MUST! Get yourself a nice large crockpot for this recipe and you will not be disappointed.

Ingredients

• 1 pound of ground beef, browned and grease strained.
• 2 cans crushed tomatoes.
• 1 can whole peeled tomatoes.
• 1 large onion, chopped.
• 5-6 large green jalepeno peppers, minced.
• 32 ounces of dark chili beans (kidney).
• 1 cup of your favorite red wine (I prefer cabernet sauvignon).
• 1 teaspoon pepper.
• 1 tablespoon of basil.
• 3 tablespoons chili powder.
• 1 tablespoon cumin.
• 1 teaspoon cayenne pepper.

Preparation

Place the cooked beef in the bottom of the crockpot.

Add onions and peppers.

Add wine, and mix into the meat and vegetables.

Add WHOLE tomatoes.

Using a spatula, chop the tomatoes up into smaller pieces (quarters) while mixing the meat and vegetables.

Add all the spices and mix.

Add the crushed tomatoes.

Heat on low for 10 – 12 hours. About half way through, taste the chili and add more chili powder and/or cumin to taste if needed.

Modifications

Use different peppers to fit your taste.

When chili is finished, and a few cubes of cheddar cheese to the bowls before you serve the chili to your guests and pour the chili over the cheese so it melts.

When cooking the meat and after you strain the grease, cook in some red wine for about 3-4 minutes before you add the crockpot (strain again).