Hearty Outdoor Chili, A Fall Favorite

Hearty Outdoor Chili, A Fall Favorite

As the leaves turn vibrant shades of orange and gold, and the crisp autumn air settles in, there’s nothing quite like the comforting aroma of chili wafting through your kitchen. Fall is the perfect season to gather around the fire pit, where hearty ingredients and warm spices come together to create a dish that not only warms your belly but also your spirit. Whether you prefer it with beans, or you’re of a just meat kind of family. A big ole pot of chili in the fall is a satisfying way to embrace the season and share a cozy meal with loved ones. So, grab your favorite pot and let’s dive into the world of chili-making, where each simmering pot is a celebration of flavors and a perfect antidote to the chilly days ahead!

To bean or not to bean, that is the question

The debate over whether to add beans to chili is a hot topic among chili enthusiasts! Traditionally, some regions, especially in Texas, consider “true” chili to be made without beans. However, many people enjoy adding beans for their texture, heartiness, and nutritional benefits.

Howdy, partner. In Texas, traditional chili (often referred to as “chili con carne”) is made without beans. Texans argue that true chili should focus on the meat and spices, allowing the flavors of the beef (often brisket or ground beef) to shine through. Many Texas chili aficionados consider beans an unwelcome addition that dilutes the authenticity of the dish.

Ask yourself, if Texas jumped off a cliff would you follow? In other regions, particularly in the Southwestern U.S. and beyond, adding beans to chili is common and widely accepted. Many people enjoy the added texture and heartiness that beans provide, making chili a more filling dish.

The debate often centers around what constitutes “real” chili. Purists argue that beans belong in a separate dish (like bean stew) and that their presence in chili detracts from the dish’s intended flavor profile. Conversely, others argue that culinary traditions evolve, and variations should be embraced.

Many times, it comes down to the families that have their own recipes passed down through generations, which may include or exclude beans. For some, the presence of beans is a matter of personal or cultural identity linked to their upbringing and family traditions. It does not matter if Texas does it, it comes down to what you were raised on.

The debate over beans in chili comes down to personal preference and regional traditions. Both bean and non-bean chili have their passionate supporters, and the best approach may simply be to enjoy the version you prefer! Ultimately, it comes down to YOUR personal preference. If you love beans, go ahead and include them in your chili for that extra comfort and flavor!

To create a robust and flavorful chili, you’ll need the following ingredients. I am listing a “quick cook” chili and am using canned beans and stewed tomatoes. Please feel free to cook fresh beans if you have the time. Feel free to adjust quantities based on your preference and the number of servings:

Ingredients

2 lbs of ground meat (beef, turkey, or a mix)

1 large onion, diced

4 cloves of garlic, minced

2 bell peppers (red and green), diced

2 cans (15 oz each) of kidney beans

1 can (15 oz) of black beans

1 can (28 oz) of crushed tomatoes

2 tablespoons of chili powder

1 tablespoon of cumin

1 tablespoon of smoked paprika

1 teaspoon of oregano

Salt and pepper to taste

1-2 jalapeños, diced (optional for heat)

1 cup of beef or vegetable broth (adjust for desired consistency)

Olive oil for sautéing

Toppings are optional: shredded cheese, sour cream, chopped green onions, fresh cilantro, tortilla chips, corn chips or crackers.

Equipment

For outdoor cooking, you can use a large Dutch oven, cast-iron pot, or any heavy-bottomed pot that can withstand an open flame. If you have a portable grill or campfire setup, ensure you have a stable cooking surface.

Instructions

1. Prepare Your Cooking Area: If you’re cooking outdoors, set up your grill or fire pit. If using charcoal, allow the coals to heat until they are covered in ash for even cooking.

2. Brown the Meat: heat a couple of tablespoons of olive oil over medium heat and add your preferred choice in meat. If using ground meats make sure to break it up with a spatula and cook until browned, about 8-10 minutes. Make sure to stir in the vegetables as the meat cooks.

3. Sauté the Vegetables: Add the diced onion and garlic into the meat and stir into the drippings, cooking until the onion is translucent. This usually takes about 5 minutes. Then, add the bell peppers and jalapeños (if using) and sauté for an additional 3-4 minutes folding all of the ingredients together.

4. Add the Spices: Once the meat is browned, stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Let the spices toast for a minute or two to enhance their flavors.

5. Combine Ingredients: Add the crushed tomatoes and broth to the pot, followed by the rinsed beans. Stir everything together until well combined.

6. Simmer: Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30-45 minutes. If you can, allow it to cook longer (up to 2 hours) for deeper flavors. Stir occasionally and add more broth if it gets too thick.

7. Taste and Adjust: As it simmers, taste the chili and adjust the seasoning if needed. If you prefer more heat, you can add hot sauce or more diced jalapeños.

8. Serve: Once the chili is ready, serve it hot in bowls with your choice of toppings. Shredded cheese, sour cream, and chopped green onions are popular choices, while corn chips can add a nice crunch.

Tips for Perfect Chili

Make it Ahead: Chili often tastes better the next day as the flavors meld together. Consider making it a day in advance for an even more delicious outcome.

Vegetarian Option: For a meatless version, substitute the ground meat with lentils or additional beans and add more vegetables like zucchini or corn.

Experiment with Flavors: Don’t be afraid to add your favorite ingredients, such as corn, diced tomatoes, or even a splash of beer for a unique twist.

A hearty outdoor chili is a perfect dish to embrace the fall season. It’s warm, comforting flavors can bring people together around the fire, leaving everyone satisfied and cozy.

Whether you’re cooking for a crowd or enjoying a quiet night under the stars, a good bowl of chili is sure to become a seasonal favorite. So, gather your ingredients, fire up the grill, and savor the deliciousness of fall! And don’t get hung up on the beans or no beans crowds since it is more of a personal preference thing. And at the end of the day both camps do agree on one thing…there is no such thing as Cincinnati-Chili, cinnamon and nutmeg absolutely do not belong in chili, and chili is not a topping for spaghetti but that is a topic for another article. Tell us your favorite secret ingredients and let us know if you are part of the pro bean or no bean camps.

James Nicholas