This one is based primarily on Emeril Lagasse's, and then partially on my very talented Aunt Laurie and partially on my own taste/what I had available around my house. It was my first time making chili (and probably my 3rd time eating it) and I thought it was pretty good! I felt better when my mother told me it was hard to screw up chili; I think she was pretty much right. Feel free to add or subtract whatever you feel like.
Ingredients
1 lb. ground beef
olive oil for cooking
1 white or yellow onion, diced
1 green pepper, diced
4 cloves garlic, minced
2 tsp. chili powder
2 1/2 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne pepper (or more, to taste)
1/4 tsp. coriander
1 1/2 tsp. cumin
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 28-oz. cans diced tomatoes, partially drained
2 cups (more or less, depending on desired liquidity) chicken stock, apple cider, or water (or beef stock, or veggie stock)
1 can butternut squash (or 2 cups fresh cut into chunks)
2 bay leaves
1 can red kidney beans
1 can white kidney beans
1 can navy beans
1 can great northern beans
1 can black beans
1 can pinto beans
1 can corn (or 1 1/2 cups frozen)
Directions
1. In a very large pot, saute the beef with the olive oil over medium high heat until nicely browned
2. Add in the onions, pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, cinnamon, and nutmeg, and cook on medium heat until vegetables are soft
3. Add tomatoes, stock/water/cider, butternut squash, and bay leaves. Bring to a simmer, then cover and cook on low heat for about 40 minutes (a bit longer if you are working with fresh butternut squash; you want it to be soft).
4. Add beans and corn, stir to combine, and allow to simmer for 20-30 minutes more, stirring occasionally.
5. Apparently this tastes better the next day, or at least after a few hours. Make in advance, then enjoy!
