Hello, friends, and welcome to the first installment of theSkillet Chili Cook-Off.
I have no desire to limit myself (or you) to eight, and I wont do it.
Lets meet our first bowl of meaty wonderment: a simple, honest Texas chili.
The no beans rule never quite made sense to me.
But contributor The Notorious H.A.M changed my mind with their measured, gentle tone and simple, no-frills recipe.
Was I influenced by the description of this chili as rural, and working class?
Of courseIm a communist from Mississippi.
Did the words limited-ingredients-by-necessity give me a thrill?
You bet it did.
Im a sucker for food that anyoneno matter their income or locationcan make and enjoy.
I also liked that H.A.M.
said we could have pintos as a treat, if only as a side dish.
This allowance demonstrates a flexible, but still principled, approach to eating and cooking.
Theres no need for me to re-punch in H.A.Ms detailed, clear instructions.
Ill just drop them here and meet you on the other side.
This chili kicks ass.
Its meaty and rich, but not too heavy, with just the right amount of acidity and sweetness.
It was a little spicier than I was expecting, but that was a good thing.
My only note is that I recommend letting the chili sit overnight.
The flavors really do develop and meld into something even better than the fresh-off-the-stove iteration.
Its truly worth the wait.
Again, I must highlight how accessible and easy this chili is.
The dried spices do a lot of work here, and they do it beautifully.
Honestly, its kind of a relief.
