What a Crock: No Beans About It Chili
After reading this piece from Nicholas L. Hall and taking a gander at the comments section, I quickly realized what a volatile subject chili is for some people. Take, for example, the comment from Fatty FatBastard: "If you think beans add anything but texture and filler, you're an idiot."
I happen to think beans do add a lot to chili, but can respect where he's coming from. Chili, a dish that can certainly define a region, does often get personal. I've cooked and eaten every type of chili you could imagine, and only one, Cincinnati-style, doesn't quite do it for me. So, for this week's What a Crock, I'm keeping it simple. Here's a traditional, no-bean chili just for you, Fatty FatBastard.
This chili recipe is as simple and classic as you're going to find. There are no frills (and again, no beans) -- just your basic chili. Notice that it's technically not a crock pot recipe. Well, it is now.
Solid. If you're looking for a standard, easy chili recipe, this one's for you. It's not too spicy, has a limited number of easy-to-find-ingredients, and only takes about ten minutes of prep work. The red wine vinegar gives it a nice tang, and all the spices blend well together. Feel free to add some cheddar, diced onions, and sour cream to your bowl.
I recommend setting all your ingredients out on the counter. Next, chop your garlic and onions. Start browning the meat and add the chopped ingredients. Dump the other ingredients into the crock pot. Once the meat has browned and the onions are soft, drain the mixture. Add the mixture to the crock pot and set on low for 6-8 hours.
The kid factor
I diced up some zucchini (you probably couldn't even tell) for my kids. My 19-month-old ate nearly two bowls. That should be a fun diaper to change tomorrow.
Anyway, the kids loved it, I really liked it, and so did the wife. Try it out let me hear about the results, especially you, Fatty FatBastard!