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Message: <blockquote data-quote="Umbran" data-source="post: 1195273" data-attributes="member: 177">Okay, I've gotten to the point where I don't work from a straight recipe when making chili, but let's see...1 lb meat (ground beef or turkey, sausage, or good stewing beef)1 onion, choppeda few cloves of garlic, minced3 tablespoons chili powder (I prefer stuff from Penzey's Spices).1 to 2 tablespoons Worchestershire.Toss the onions and garlic in a small amount of oil in a non-stick pan.  Follow with the meat.  As it browns, add in the chili powder and worchestershire - you seem to get more flavor out of your chili powder if you cook it with the meat, instead of mixing it in later.  If you're using stewing beef or other non-ground beef, I strongly urge you to marinade it overnight, in whatever marinades you prefer. While draining fats is healthier, it also takes away one of the best flafor blenders at your disposal, so drain sparingly.The sauce:a 28 oz can tomato puree.about one half jar salsa15 oz can chopped tomatoes or 8 oz tomato sauce1 chopped green and/or red pepper1/4 cup brown sugar1/4 cup molasses1 to 2 tablespoons cocoa powdermustard and/or barbecue sauce to tastecumin to tasteground ginger to tasteground cloves to tastesalt to tasteBeans - Beans are a necessity.  If it doesn't have beans, it isn't chili.  It may be a really good and hot sloppy-joe or stew without beans, but it sure isn't chili.  I've used more types of beans that I can remember.  They're all good.  Purity is for cowards.  Red kidneys, black beans, white beans, pinto beans.  Heck, try lima beans for a change.  For my money, you want about a pound of beans for each pound of meat.  So for the above you want at least one can of beans, or a pound of dried beans (soaked overnight, and boiled and drained before the rest of this takes place)Toss the meat, beans, and sauce in your crock pot.  Let it cook for 8 to 10 hours on low, 3 to 5 hours on high.  Anybody can make chili hot.  That takes no skill.  Learn to make it flavorful first, and you can later crank up the heat with tobasco, cumin, cayenne, jalapenos, or whatever other tongue burner you prefer.</blockquote>

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