Does anyone have an actual recipe for chili or are you like me and make it up as you go along every time?

Wilson requested chili for dinner this evening and I was happy to accommodate him, after all he did eat my Jerk Eggplant the other night even though he dislikes eggplant. 

Tonight's vegan chili turned out pretty well, nice flavor with good texture and consistency.  However, I find that everyone likes to "tweak" their chili a bit so I always place an assortment of "doctoring" accompaniments on the table for adjusting the chili to individual taste.  Wilson loves vinegar on his chili so that was a must along with chopped cilantro, lime wedges, minced jalapeno, shaved dark chocolate and liquid smoke.  I actually think a little strong coffee would be good mixed in chili and will have to try that next time. 

Whenever chili is served there must be cornbread!  I opted for Beer Bread with a cornmeal twist. 

To quench our thirst Margaritas were in order.  Be aware, I like them strong!

Margarita

3 oz. tequila
2 oz. lemon or lime or - my preference lemon lime combo
1 oz. triple sec

Place in a cocktail shaker filled with ice.  Give a few good shakes and strain into an ice filled glass.  Enjoy!

*****************************************************************************

Chili

1 large onion, diced

3 cloves garlic, chopped

1 jalapeno pepper, seeds removed, minced

1 poblano pepper, diced

1 anaheim chili, diced

1 T chili powder

1 tsp cumin

1 tsp cinnamon

2 T tomato paste

1 lb Yves Meatless Ground

2 15-oz can beans, drained and rinsed (kidney & pinto)

2 15-oz cans fire roasted tomatoes

½ bottle dark beer

2 ½ tsp kosher salt

freshly ground black pepper

1 T masa

Heat 1 T olive oil in the cast iron skillet over medium heat. When hot add the onions and allow to brown. Meanwhile mince the garlic and dice the 3 peppers. Add to the skillet and allow to cook for a couple of minutes. Stir in the seasoning and tomato paste and combine well. Add the meatless, tomatoes, beans and beer. When well combined taste for seasoning, cover and let simmer over low for 30 minutes.

Check for seasoning and stir in 1 tablespoon masa to help thicken the chili. At this point I like to turn off the heat and let the chili sit covered for a bit until I am ready to serve.

I'm certain we all have our "secret ingredient" that makes our chili special.  Care to share?