I made a medium-sized batch of chili last night because I was bored. Listed below is what I put in it, and it's not perfect but it does taste and texture pretty damn well. Remember that I'm no expert and I just threw this together with very little research and a lot of hope that it would turn out well.
In a large stock pot and slowly bringing just to the point of boiling:
~ 1/2 cup red wine
1 can stewed tomatos
~ 1 qt frozen tomatoes that I had grown this year
1 can tomato paste
1 can beef stock
1 can diced tomatos
In a fry pan:
~ 1 Tbs olive oil
~ 1.5lbs of cubed sirloin steak (cheap stuff)
Cooked this until it was grey then threw it in the stock pot.
In a fry pan:
1 lb ground venison (deer meat)
1 lb ground chuck (a little better than hamburger)
1/2 clove of garlic, chopped coarse
1/2 of a yellow onion, diced fine
1/2 of a green pepper, diced fine
Cooked this until the meat was grey then threw it in the stock pot.
Meanwhile, while all of this is cooking I'm busy slicing up the rest of my peppers and de-seeding them. The other peppers that I put into the stock pot right away are:
4 - jalepenos
2 - serranos
1/2 - yellow bell pepper for color
1/2 - green pepper for color (in addition to what I had fried up with the ground meat)
When all of this was chopped up I added it to the stock pot and brought it up to a slow boil.
I also added spices at this time:
~1 Tbs of chili powder
Some black pepper
Some celery salt
Some cayanne pepper
Some onion powder
A small scoop of granulated chicken boulion
A small scoop of granulated beef boulion
Some cracked red pepper
~ 1 Tbs of brown sugar
I stirred frequently throughout the entire debacle and after everything had boiled slowly for a while I added my beans:
1 can light chili beans in chili gravy (eww)
1 can dark red chili beans
1 can black beans
1 stalk of celery, diced small
I brought everything down to a simmer(lowish heat) and let it simmer for about half an hour like this, taking a taste every time I stirred it during the simmer. I added more spices as needed by my tastings.
In the end I ended up with close to 3/4 of a gallon of chili. Some of this will end up in my freezer for later, a big tub of it will stay in my fridge, and two small tubs I will give to friends to see what they think of my batch.
My critique of my "recipe" after 1 bowl is this:
Could use a little more initial front end bite...not much, but just a little. There is sufficient staying heat that starts about 3 seconds into savoring the mouthfull, but I was hoping the serranos would have given me a little more fast kick. I can definately tell that it was a good thing to put the celery salt and the brown sugar in, as it added a lot of carmelized warmth to the flavor. The texture is very good, especially with the 3 different meats and 3 different beans, and the little bit of celery thrown in at the last drop for crunch. The batch has good color for presentation, with a deep red hue with flecks of yellow and green coloring. I love to sprinkle a little bit of shredded or grated sharp chedder or pepperjack cheese over my chili while it is pipin' hot. I also juse crumbled soda crackers in my chili because I like it so thick that you can stand a spoon up in it with ease.
If anyone has any critiques of my ingredients or my cooking technique, let me know so that the next batch can be even better than this already good one.