David never does his chili the same way twice (he puts in what "looks good" to him each time), but the following recipe is based on how he prepared it once when I had him measure everything as he put it in.
They key to good chili, according to David, is to cook the chili long enough to bring out and meld the flavors of all of the ingredients, without cooking it so long that the flavors become "muddled."
- 3 lbs ground beef
- 2 tbsp olive oil
- 1 onion, diced
- 1/2 bell pepper, diced
- 4 cloves garlic, minced
- 1 15.5 oz can chili beans (David prefers Bush's Best Chili Beans (pinto beans) in Mild Chili Sauce)
- 1 15.5 oz can black beans, drained and rinsed
- 1 28 oz can diced tomatoes
- 2 4.5 oz cans diced green chiles
Starting spices (add more later, if needed):
- 2 tsp salt
- 2 tbsp chili powder
- 1 tsp oregano
- 1 1/2 tsp cumin
- 1/8 tsp cayenne pepper
- Brown and drain the ground beef, then place in chili pot (David uses a cast iron dutch oven).
- In a frying pan over low heat, cook the onion and bell pepper in oil, stirring constantly, until softened. Add the garlic and cook 1 minute more.
- Add the onion mixture, beans, tomatoes, and spices to the chili pot and stir.
- Bring the chili to a simmer and cook about 40 minutes, stirring and tasting occassionaly, and adjusting spices as needed (for the chili David made in November 2017, he added one additional tsp salt and one additional tbsp chili powder).
- About 10 minutes before serving, stir in the diced green chiles (If you put them in earlier, their flavor will become "lost").
David Woodley Wilkins, November 2017