It Turns Chili in the Autumn

We in the Hampton Roads area are finally experiencing a reprieve from the merciless heat of our most recent summer. Then days are still warm, but the touch of cool air has begun to make a bit of colour appear in the leaves. The night air is deliciously chilly, perfect for an evening dip in the hot tub- or a proper bowl of chili.



DucCat has been making some variation of this chili for years now. About three years ago, I demanded the he write the recipe down, as he’s a ‘pinch o this, pinch o that’ cook.. The following recipe is merely a blueprint, and tends to morph just a bit each time it is made.

Of course, one of the best things about chili is that it makes such a large amount, and is as close to being perfect for the freezer as meals tend to come. The heaping bowl above was scavenged late Tuesday night, quickly thawed and warmed through, and tasted just as good- if not better- than when we’d first had it.

DucCat’s Chili-Blueprint

1 pound ground beef
1 pound sausage
1 red onion, chopped
4 garlic cloves
2 cans of whole tomatoes, drained
2 cans black beans, drained
1 can tomato paste
1 can of Budweiser
1 bay leaf
1 teaspoon mexican oregano
2 types of chile powders, 1 Tablespoon each
1 teaspoon paprika
1 teaspoon cayenne
1/2 teaspoon cumin
4 sliced Trappey’s jalapeno

note: estimations of the spice amounts are purely speculative, as he always goes back and adjusts the flavours as the day bubbles away.

Brown ground beef in large pot; remove, and drain all but 1 Tablespoon excess grease.
Add onion and sausage and sauté until onion is translucent and sausage has browned; drain off excess grease.
Return ground beef to pot, add additional ingredients, and bring to a boil.
Lower heat to a lively simmer, and let cook for several hours, stirring occasionally.
Occasionally taste and adjust the spices as necessary.
You’ll know it’s done when you’re about to gnaw off your little finger and use it as a tester.