On a Cold Winter's Night

Chili-eaters is some of your chosen people, Lord. We don't know why you're so doggone good to us. But, Lord God, don't never think we ain't grateful for this chili we are about to eat. Amen. Bones Hook, an old Texas black range cook

On the first really cold night of the season, I crave chili. Chili is one of those body and soul comforting meals that at first bite sends sensations of warmth up and down my spine. Growing up, we knew it was winter when we'd come home from school, open the back door and smell a pot of spicy chili simmering away on mom's hot stove top as soon as we stepped over the threshold. When it was time for dinner, we'd fix ourselves a heaping bowl of chili then top it with a dollop of sour cream, a generous handful of cheddar cheese, and a plateful of Fritos Scoops, perfect for dipping. To this day, I can't eat a bowl of chili without my beloved Fritos.

There are so many versions of chili and so many people who think their way is the only acceptable way to make chili and any other versions are just stew. Recipes and traditions are so sacred with cooks that it's almost become an all-out chili war between beans and no beans. In authentic Texas chili, beans are not allowed. It's just meat, chiles and broth. In my book, if you don't have beans, you don't have chili. But, then again, I've never claimed to be an authentic chili queen.

Chili is to Texas like barbecue is to Memphis. They both have their own unique style and flavors. They also lay claim to being the best at what they do. I can speak from experience that Memphis is the best at barbecue, but I can't say with conviction that Texas makes the best chili on the face of the earth. I'll just have to take their word on it. But, in my kitchen, especially on a frosty December night, a big bowl, just the way my mother fixes it, makes me think we have the right idea about chili, beans and all.

Our Favorite Chili

4 medium yellow onions
2 lbs. lean ground beef
2 tbs. oil
1 tsp. oregano
2 bay leaves
2-3 cloves garlic, chopped
2 tbs. chili powder
2 cans chili beans, don't drain
2 14.5 oz. cans diced tomatoes, 1/2 of juice drained
2 tsp. salt
1/2 tsp. pepper
3 tbs. cider vinegar

Brown onions and ground beef in oil. Don't drain. Add tomatoes, oregano, bay leaves, garlic, chili powder, and chili beans. Cook 1 1/2 hours or longer.

Add salt, pepper, and vinegar. Cook for 15 minutes more.

Serve with sour cream, cheddar cheese, Fritos scoops and a beer or ice cold milk.