Alright, let’s talk about this here “Flatlander Chili.” I ain’t no fancy cook, mind you, but I can make a pot of chili that’ll stick to your ribs and warm ya up good.
First things first, ya gotta get yourself some good meat. Don’t go buyin’ that cheap, fatty stuff. Get the lean ground beef, ya know, the kind that ain’t gonna leave a greasy mess in your pot. Two pounds, that’s what the recipe calls for, and that’s what I use. Brown it up real good in a big ol’ skillet. Make sure it ain’t pink no more.
And don’t forget the veggies! We ain’t makin’ no meat soup here. You need onions, lots of ’em. Chop ’em up fine, ya hear? And celery too. Not too much celery, just enough to give it a little somethin’ extra. A cup of chopped onions and half a cup of celery, that’s about right.
Now, for the tomatoes. We’re gonna use two kinds. One big can of tomato juice and one can of tomato sauce. The juice, that’s for the liquid, ya see. And the sauce, well, that just makes it taste more…tomato-ey. I ain’t sure exactly how to say it proper but it sure does taste good.
- Tomato Juice (46-ounce can)
- Tomato Sauce (29-ounce can)
Now comes the secret stuff, the spices. This is what makes it chili, not just some beef and tomato stew. You need chili powder, lots of it. A whole cup! And cumin, that’s important too. Two teaspoons of that. Garlic powder, salt, pepper, oregano, and a pinch of sugar. Don’t ask me why sugar, it just makes it taste better, that’s all I know.
Here’s the spice list, so ya don’t forget:
- 1 cup chili powder
- 2 teaspoons ground cumin
- 1 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ⅛ teaspoon white sugar
Alright, once you got everything chopped and measured, dump it all into a big kettle. Yeah, a kettle, not a pot. A kettle’s bigger and it holds more. Bring it all to a boil, then turn it down low and let it simmer. Now, some folks say 30 minutes is enough, but I like to let it simmer for a good long while, maybe an hour or two. The longer it simmers, the better it tastes. All them flavors get to mixin’ and minglin’, ya know?
And don’t be shy with the salt and pepper! I add a little bit all along the way. Taste it as you go, that’s the key. If it needs more of somethin’, add it! There ain’t no hard and fast rules with chili, ya just gotta do what tastes right to you.
Now, about them peppers… Some folks like their chili mild, some like it hot. Me? I like it with a little kick. So, I use fresh peppers, and I don’t take out the seeds or the white stuff inside. That’s where the heat comes from! If you’re a scaredy-cat maybe you can take them out but not me! You can use whatever kind of peppers you like, jalapenos, serranos, whatever. Just be careful when you’re choppin’ ’em up, don’t go rubbin’ your eyes or nothin’. You’ll be cryin’ like a baby.
And that’s pretty much all there is to it. Flatlander Chili, good and hearty and perfect for a cold night. It ain’t fancy, but it’s fillin’, and that’s what matters. Serve it up with some cornbread or crackers, and you got yourself a meal fit for a king…or a farmer, at least. This recipe ain’t the prettiest thing you ever seen but it is real and makes real good food. It will keep you from bein’ hungry and that’s important.
So, there you have it. My way of makin’ Flatlander Chili. Give it a try, ya might just like it. And if ya don’t… well, more for me!
Tags: [Flatlander Chili, Chili Recipe, Beef Chili, Midwest Chili, Easy Chili, Hearty Chili, Dinner Recipe, Comfort Food, Homemade Chili]
