Some recipes can best be expressed by an integer. That number defines an ingredient unity that runs through some of the vest best recipes. It makes it a snap to remember the ingredients and how to cook the meal in general. So with that, here is the recipe for my Chili, which has, by the way, the unity number of two.

Chili con Carne – Single Batch

Ingredients:

• Ground Meat – Two pounds, any type of protein according to your preference. Meat must be browned, at least to 140 degrees.
• Green Peppers – Two, roughly chopped. Set aside.
• Onions – Any globe type, two, roughly chopped. Set aside.
• Garlic – Two tablespoons of minced garlic.
• Beans – Two 40oz. cans of Kidney Beans – One can light red, one can dark red. Not picky, up to you.
• Tomato Sauce – Two 29 ounce cans of Hunt’s Tomato Sauce
• Tomato Paste – Two 6 ounce cans of Hunt’s Tomato Paste
• Beef Stock – Two 14 ounce cans of non-MSG Beef Broth (for those allergic to MSG)
• Chili Powder – Two tablespoons
• Cayenne Pepper Powder – Two tablespoons
• Red Pepper Flake – Two tablespoons
• Black Pepper – Two tablespoons – Fresh ground
• Kosher Salt – Two tablespoons
• Sriracha Sauce – Two tablespoons

Procedure:

1. Brown ground meat. Season optional, but recommended. Several grinds of pepper and a pinch of salt is recommended. If you use 90/10 ground chuck, you may wish to add a tablespoon of a cooking oil to browning.
2. Chop vegetation, set aside.
3. Open up all canisters, as you open a can, add contents to pot.
4. Add vegetation to pot.
5. Add browned meat to pot.
6. Add all spices to the top, in any order you prefer.
7. Stir vigorously until all the ingredients are integrated. The paste will be the most resistant to mixing.
8. Put lid on pot, insert into standard oven, at 350 degrees. For first hour, pot is covered. Second hour, pot uncovered.

To multiply this recipe, multiply the number of batches by every ingredient. Cooking is best done in the oven itself, not on a burner/stovetop. For doing multiple batches in the oven, multiply the total cook time (2 hours) by the number of batches, and split that number in half for the covered/uncovered periods. If this Chili is done on the stovetop, you must stir very very frequently otherwise it will collect at the bottom, scorch, and burn, ruining the entire batch. If you had to use the stovetop, arrange a double-boiler, keep the water layer filled and double the cook time.

The Chili can be cooled and stored, it improves very well over time, peaking in a few days after cooking is complete. Chili can be frozen solid and kept technically forever in that state. While refrigerated, it can last about a week before having to be disposed of.

If you make this recipe, I would appreciate feedback on what you thought about it. Be forewarned, there will be gas. 🙂