Mark's chili was very good, but we are talking about ways to improve it. The winner was a delicious white chicken chili that Bob said was really soup, but I thought tasted like chili. Even if it was soup, it was great, and I'd love that recipe. Number two (I thought, but I'm not sure whose was whose) was a thick chili made with stew beef (or maybe venison). Anyway, it was what my sister used to call "stringy meat." I've used that before in chili, and think it's a good choice.
Mark's chili wasn't as rainbowy as I wanted. Since I had to take the slow cooker to work and barely made it to the school on time, Mark had to put everything together the night before. He had
- 2 lbs of browned hamburger (we should have drained this better)
- 2 large cans of whole peeled tomatoes (this summer we'll use fresh, maybe from our garden)
- 4 cans of dark red kidney beans
- diced purple onion, poplano chili, Serrano chili, and a small red thing (the Bi-Lo was out of jalapeno)
- 3 T dark cocoa powder (maybe needed more)
- 3 T chili powder (probably too old... buy fresh)
- 1.5 T cumin (needed more & too old)
It was good and flavorful, but could have used a POP.
What I wanted to add, but which should be added near the end of the cooking so they don't turn all mushy and gray:
- shredded carrots
- julienned zucchini
- julienned squash
- red, yellow, & orange bell peppers
I think I'll try this this weekend, and use the stew beef. I also usually use black beans and pinto beans as well as the dark red kidney beans, but Mark wanted a more classic look.