Each year when November rolls around, I react the same way: How is it possible that it’s November already? And the holidays are right around the corner! (Oh no!) Nevertheless, I embrace this time of year for a return to warming foods like soups, stews and heavier pasta dishes. The Baer grill that gave us so many problems this summer is tucked away for its winter sleep. At our house there is no standing out in in the rain or snow trying to flip burgers in the dark.
I have always liked to change my cooking with the seasons. And so, at this time of year I look forward to making chili again. My recipe is one I have used for 43 years. It comes from a battered copy of Betty Crocker’s “Cooking for Two” cookbook acquired early in my married life. It might be the first cookbook I ever owned.
Recipes for chili seem to be a dime a dozen. There’s chili made with beans and without, with beef cubes rather than ground beef and, very popular lately, white chicken chili. There are chili cook-offs and chilies so hot they set your throat on fire.
I suspect that my chili would not win any awards from the purist crowd but I love it. It is thick and sweet and light on the cumin, not my favorite spice. It is seasoned with ordinary chili powder by McCormick or Spice Islands, which is a nice blend of ground chili peppers, salt, oregano, garlic and cumin (a little). I substitute ground sirloin for ground chuck, which is too fatty for me, but I avoid ground round, which can be too dry. It should cook for at least an hour and a half or even two hours, if it seems too thin. But it is not an exact science. If you like a thinner chili, cook it for a shorter period of time.
Rosemary and Betty’s Chili
- In a heavy Dutch oven, sauté ½ cup each of diced sweet onion and diced celery in a little butter or olive oil. Cook until soft and golden in color.
- Add 2 pounds ground sirloin and brown gently until the meat is no longer pink. When the meat is completely brown, drain off all the excess liquid from the pot. Be careful or you will end up with ground beef in the sink.
- Return the pot to the stove and add the following:
- 1 cup ketchup
- ½ cup water
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce (I often add more)
- ½ teaspoon salt (add more later, if needed).
- 1 teaspoon vinegar and ½ teaspoon dry mustard
- Mix the above ingredients thoroughly with a big wooden spoon.
- Then add a very large can of kidney beans (40 oz.): pink, red or dark red. You can use a smaller can if you like, or mix with other varieties such as black or pinto beans
- Now for the chili powder: I use a lot. Adjust the spice according to your taste. Prepared chili powder is not very hot, so you can throw in some hot pepper if you wish.
- The last ingredient is a 12-ounce can of V-8 juice, an important step. Again mix the chili until well blended and bring to a boil over medium heat.
- When the chili begins to boil, lower the heat and bring it to a gentle simmer. Cook at least 1 hour with the lid off but as long as it takes to thicken to your liking. Watch the heat and be careful not to burn. Stir often.
I serve the chili in wide pasta bowls with grated cheddar cheese, sliced scallions and a dab of sour cream on top.
The recipe can be doubled and the leftovers make great tacos. I will likely make white chicken chili at least once this winter, but my heart is with Betty.
