Chili Time

Last night after work about 6 about the same time I arrived at the local watering hole for a hand crafted Indian Pale Ale, the first rains hit Sacramento. If you live in Sacramento you know how glorious the first rains can be. The first rains of the season are important for a place that only receives 18 inches of rain a year. The smell of the first rain is a familiar one like bread baking or that wool sweater you’ve stashed away for the summer. The smell grabs you and delights the senses. All of Sacramento’s rain comes in the wet season from October-May. To me (after living in the Midwest for a good while) Sacramento only has two seasons the wet season and the hot season. The wet season coincides with hunting seasons, so I generally like the wet season more. Usually there is zero precipitation from June-September, which means when the rains arrive it is kind of a big deal. The rains cool the summer’s last breaths, and remind me duck season and my annual deer hunting trip to Manville, Indiana is right around the corner.
When the rains come my thoughts on food change from outdoor grills too one pot meals, baked goods and hearty meals fit for the smell of the rains. As I drank my IPA and talked with bar regulars about the important things in life like the effects of rain, hunting and good beers…. my thoughts turned to Chili. I just so happened to have some venison steaks defrosted in the refrigerator, which would make a great chili. Off to the store, and home in under 15 minutes with onions, jalapenos, a few cans of chili beans, a can of kidney beans, and some sharp cheddar cheese. Below is my basic chili recipe and I tend to alter it as needed for amount of mouths to feed, what I have in the kitchen at the time. Chili is one dish that can be made differently every time and there are thousands of different recipes spanning geography and ethnicity. Here is my basic chili recipe that has its roots in Southern Indiana and Ohio but with a California twist:
2 medium Onions Diced
2-4 jalapeños depending on how hot they are Diced
1 pound venison steak, antelope steak or other large quadruped animal
4-6 cloves garlic
2 heaping table spoons Chili powder, chipotle, ancho, or whatever you have on hand Add more if you want more heat.
1 tablespoon cinnamon
2-3 cans chili beans
1-2 cans kidney beans drained
3 cans tomatoes whatever you have on hand crushed, chopped, and whole. I like to mix it up jars from the garden and cans from the store.
Some old wine or a beer, if you have a bottle of wine laying about that your wife opened and drank 1 glass off of and then fell asleep the night before is always a good one to use…
A handful of elbow macaroni
In a heavy pot with a little olive oil cook onions and jalapenos until onions just translucent; add meat, garlic and brown meat.

Add dry spices including chili powder, and cinnamon.
Add beans, tomatoes, and wine. Add 1 handful of macaroni and cook until pasta is done. Like many one pot meals chili gets better the next day. Take it to work for lunches.