For the St. Louis area, the chill in the air (and the pennant race) signifies the beginning of fall. Fall also means football. Whether you’re a college fan or an NFL fan, knowing how to make a good bowl of chili is key to surviving the season. No one knows this better than my dad.
Like clockwork, the first 60-degree day results in me begging my dad to make his famous chili for the upcoming weekend. My dad is a chili purist – meat and beans only, and he has passed on this purity rule on to me. Now that I’m no longer living at home, this past weekend proved a key moment in my adulthood – replicating my father’s delicious recipe.
- Edmonds Chili Brick (you can find this near the bacon in most grocery stores)
- 1lb ground beef (not that chili is really a healthy option, but I used turkey to save a few calories)
- 1 can red kidney beans, drained and rinsed
- 1 large can of Brooks chili beans
- 1 tsp of chili powder
- 8 oz of water
- Cheese (for topping – I prefer American, but my guests topped it with Shredded Sharp Cheddar)
- Aw Shit Seasoning (for those of us who like it hot)
- Oyster crackers
- Brown your beef or turkey in a skillet.
- Throw everything into a crock pot.
- Let cook for 2-3 hours
- Top as you please
I didn’t say it was hard – it’s just hard to get my father’s approval on such a time-honored tradition. Lucky for me, I got two thumbs up from him.
Also, for those of you who are unfamiliar with Aw Shit and it’s counterparts, Special Shit from Big Cock Ranch is a product of the great state of Texas, and I would highly recommend their four-pack of seasoning (I use the special shit on chicken regularly).
Does your family have a famous chili recipe?
Guest appearance by O’Fallon Brewery Pumpkin Beer – the greatest of fall brews.