“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.” – Marge Kennedy

In cold weather there is very little better for the soul than chili. The day I make my special chicken soup I may get excited about the recipe, and then the day I prepare my New Year’s gumbo I’m sure I will make a case for that, but this week it is the chili.

The thing about chili is you can’t just open a can and heat it. It has to be built from the ground up, crafted, and generally nurtured over the course of several hours.

Rebekah had been asking for this so the other day I got all the ingredients together and then started well before lunch.

The Backstory:

First, though, there is a backstory. When Rebekah was pastor at Wake Forest we were blessed to have an extensive program staff in addition to the office personnel (including an associate pastor, a director of family ministries, youth and children’s directors, a music ministry person plus a director of food ministries).

Mandy was in charge of food ministries and catered the weekly staff meetings, but her birthday week I would come in to cook. I always prepared what she wanted and one year she said her favorite was chili. Because Mandy was such an exceptional chef, I went out of my way to do my best.

Hence what I consider to be a really great chili. I found the basic recipe in a cookbook prepared by the Junior League of Pensacola in the early 80’s, then tweaked it to my satisfaction over the past few years.

(If you want more details, go to the first time I shared this story, “Making the Perfect Chili” – 2019.)

When I fixed that first chili for Mandy I subbed out the ground beef for actual steak – and I have never looked back. I have tried several cuts and finally settled on sirloin. After six hours plus on simmer it’s as tender as anything and such a great flavor.

Good food is to share:

“What is cooking if not an art form? From the mandala of fresh whole foods and spices carefully selected for each dish to the mindful manner in which it is prepared, presented, and enjoyed, every meal is a unique manifestation of your authentic voice.”
― Julie Piatt

Chili, of course, is always better the next day, so I make sure and prepare enough so the leftovers can take it up a notch or two.

My secret, I believe, is the steak. Plus things like taking the time to sauté the onion and garlic before introducing it to the sauce. Also – and some of you will take issue with this – I like the flavor of chili but not to the extent that the peppers overwhelm my taste buds. I don’t enjoy super-hot spice. So I always reduce the amount from the recipe. I still include paprika, cayenne pepper, cumin, oregano, celery salt and a nuanced balance of other flavors, but I like them to work together, not beat each other up!

My other “Derek” touch is adding a can of black beans to the mix.

Rebekah was pleased, and that is what counts so far as I am concerned. Serve with jasmine rice in the bottom of the bowl, the chili on top, a little crated cheese, maybe a dab of sour cream, a fresh roll or cornbread on the side – along with your favorite beverage (pairs well with a locally brewed IPA).

And one more thing: Chili tastes so much better when shared with friends. The best food is not designed to be enjoyed alone. Happy eating, friends. Peace and more – DEREK