We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
No matter where you live in the US, Chili is a basic warming winter supper. Always good for lunch too on a ski slope with a cold beer or two.
Chili is like barbecue: every region and every locale has developed its own favorite version. Up here in Yankeeland, it's usually made with ground beef and lots of beans. It's OK, not great. Something like this recipe. That's what moms here make.
That's OK, but that is a pic of a real Texas Chili: no beans and no ground beef. 3/4 of a cup of hot chili powder?!? Well, I did that. Unless your Mom was a Texan or a Mezzican-American, you probably never had it like that. Stewed meat in tomato, garlic and hot pepper sauce, hot and spicy as hell - or as spicy as you decide to make it.
Got a deer on hand? Venison is as good, or better, than beef. Use your least-desirable cuts because it tenderizes during 7 hrs. in the crock pot. Best to kill the deer first too, if you know how to do it. Bow, spear, or AR-15. Who cares?
You can put the pure-meat version on rice if you need to. Never on brown rice. My rule of thumb: Nothing on brown rice. It took the Asians thousands of years to make rice white, so why go backwards? At Maggie's HQ we use Costco's tasty Basmati but there is nothing wrong with Uncle Ben's.
That (Texas) style is almost exactly how we (wife & I) do it here - and w/venison it is - man, I'm getting hungry just thinking @ it. Did a huge batch this past year along w/home made tortillas/chips, and had to institute a strict "3 return trip" limit on the entire party. This year I'm making more (6 ~ 8 gallon range), and will have Beer, a decent Red, and plenty of Cigars...
That Costco's tasty Basmati is the best rice I have ever tried. now when I try any other rice its like what the hell is this stuff?
Its what rice is supposed to taste like but seldom does with any other rice. One thing about cooking it is it is absolutely fool proof. Simply measure out 2 cups of water to every cup of rice. add some salt and a little butter . Heat til its boiling then turn the heat off, cover the pot with a lid and wait 20 min and you have the perfect rice. I usually make a large amount then store in the fridge to mix into other dishs later.
Down here in Texas, you're cheatin' if you use chili powder. Grind your dried chile pods! And if you buy ground chili meat at H-E-B (look it up) you'll get a coarse ground mixture full of fat and gristle, which the oldsters LOVE.
That said, I like my chili of the Yankee ground beef and plenty of beans persuasion. The family insists that theirs be ladled over rice, but I line my bowl with chunks of cornbread and make sure there's a nice layer of cheese on top. Deeee-licious.
I used to make venison chili often when I lived back east as I always had a steady supply of meat courtesy of my dad. It never lasted long. Not terribly hot but certainly rich and savory thanks to almost an entire bottle of red wine. I usually used a Ravenswood Zin or a good Bordeaux. Paired with some maple cornbread, what could be better?