It’s a late fall day in the Northeast. Cold, even a few snow flurries are present. Which makes me think of big pots of warm deliciousness on the stove top, making the whole house smell good. And my 3 Chile Chili fits the bill perfectly.

I learned to make chili from my mother in law. Over the years I’ve varied her recipe a bit and made it a 3 chile chili. I like the subtle differences different kinds of chile add. Depending on your chile spice choice it can be a mild chili, or a flaming hot pot of chili!

First, I use some Ancho chile powder. This Mexican smoked chile has little heat, but great flavor.

Next, I absolutely love Santa Fe Chile powder, also often called New Mexico chile powder. Again, a nice smoked chile powder, with only a mild to moderate heat.

And lastly, plain Chili powder that you find in any supermarket spice rack. Not terrible hot, but made up of a mix of chiles. Additionally a little cumin adds another southwestern spice note without being overpowering.

We don’t do really hot and spicy, but if that is your way, then try other chile spice – Arbol, Habanero or Guajillo. Here’s a set of spices that will meet those requirements.

One of the keys to my chili is long slow and low cooking. I prefer my cast iron Dutch oven, which I have had for years and years; it lives on top of my stove. Any heavy bottom pot that will allow for long slow cooking with out burning will do.

I make up the base with tomatoes, water and spices and let that simmer quite a while. This reduces the water content and concentrates the flavors. For tomatoes, today I got out a can of Mutti whole tomatoes in sauce. My mother in law used to just crush them up with her fingers. When I use whole tomatoes I tend to whir them up with an immersion blender or in my food processor. I don’t like chunks of tomatoes in our chili, but I do like the flavor whole tomatoes lend to a dish. And sometimes I used diced tomatoes (which I also whir up) or tomato sauce I have canned myself.

The ground beef I like to brown in a separate skillet.

I have in the past just added it to the onion mix and browned it in the same pot, but then the chili can turn out greasy, depending on the amount of fat in the meat. It will work with very lean meat like 90-95% fat free. Today I had 80% ground, so I cook it separately, then use a large slotted spoon to remove it and drop into the sauce. I simmer for a couple hours to concentrate flavors and let some of the water evaporate. Sometime I turn it off and let it sit for an hour or so, then turn the heat on low again and add in the beans and let it simmer a while longer. Too long and the beans fall apart, which is why I don’t add them in the beginning.

Chili, like soup, is a simple basically one pot meal. We always enjoy it with a few toppings – especially shredded cheddar cheese (Monterey jack, or Colby also work well; or jalapeno to add more spice), maybe a little sour cream, and sometime a bit of finely chopped green onion. Make up your own favorite! And don’t forget crusty warm bread, or hot cornbread!

Watch for my cornbread recipe next week.