This weekend I asked Marc if he wanted me to cook anything in particular for dinner next week, to which he replied “chicken.” So of course I chose to make beef chili. And he wonders why I even ask him for his opinion on cooking. But actually, before you feel bad for him that I ignored his request, you should know that “chicken” is his default answer to this question that I ask him every week. It’s his way of saying “I’ll eat anything you make, dear.”
While I love to make non-traditional versions of chili (like this, this, and this), I’d like to think there is a time and a place for a big pot of beef and bean chili simmering away on the stove top. The time is any month between October and March and the place is your kitchen, on a cozy, lazy, weekend afternoon. I mean, there’s just something so comforting about a pot of chili cooking all day, it’s aroma filling the kitchen. The only thing that tops it is a pan of cornbread baking in the oven. More on that soon.
This chili is full of good stuff. The onion and green bell pepper add some bulk to it with the beans and beef, and the tomatoes make up the base of the chili. I thought it was perfectly spiced, but feel free to adjust according to your taste. I’m somewhat of a wimp when it comes to spicy foods, so if you like heat you can add more cayenne pepper.
To further prove my point that Marc wasn’t bummed about me not making chicken, there were absolutely no complaints at the dinner table when we were eating this chili. Marc devoured it, and then did something he seldom does: he ate it as leftovers. Multiple times. I’m pretty sure he forgot all about the “chicken” he wanted me to make.