As weather cools, heat up your kitchen with chili

McClatchy Newspapers (MCT) - The secret to great chili is often not disclosed by its cook. Whether it's a spice, pepper, type of meat or a secret sauce, some delicious chilies just stand out above the rest.

The variations of chili today are endless. Many argue that real chili contains meat but no beans, but culinary evolution has led many great cooks to prepare chili with no meat or loaded with beans.

What makes good chili is debatable. I prefer a little spice, a stew-like texture and big chunks of meat and vegetables. But some like lots of onions, cumin or garlic. Others would say that toppings of cheese, sour cream or hot sauce are key.

As the temperatures cool, it's time for home cooks to give homemade chili their best shot. Give one of these recipes a try.

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GREENBACK CHILI

Makes: 12 to 20 servings

4 pounds barbecued pork butt, shredded

2 pounds ground sausage

4 large yellow sweet onions, diced

5 garlic cloves, minced

7 tablespoons chili molido (pasilla chili powder)

2 tablespoons ground cumin

2 tablespoons oregano

1 tablespoon cayenne pepper

1 tablespoon paprika

˝ cup fresh basil, chopped

Salt to taste

1 6-ounce can tomato paste

3-5 28-ounce cans tomatoes, peeled and diced with juice

Olive oil to taste

˝ liter-1 bottle burgundy wine

Lightly brown pork sausage in a small amount of olive oil until the pink color just disappears. Remove. Next, lightly brown onions and garlic in a small amount of olive oil until they just begin to yellow. Stir in the tomatoes, spices, and wine.

Cook over medium heat for about 2 hours, or until the meat and onions are tender. Add shredded pork and heat through. Remove from heat and refrigerate overnight.

To serve: Re-heat over medium flame and ladle-off excessive grease as it rises to the top. Add Masa Harina (flour made from white corn) as a thickener to eliminate excessive liquid.

Serve with fresh chopped onion, fresh chopped cilantro, grated cheddar cheese, sour cream, and the juice of fresh lime slices as condiments.

_Stephanie and Jim Greenway and John and Jill Backer

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KATRINA'S REVENGE

Jim Mehalick's moderately spicy chili stays true to its Texas-style roots because it has no beans. The secret is using cubed beef instead of ground beef, concentrating the flavors and not using any 'sissy' ingredients like chocolate or cinnamon.

Makes: 8 servings

3 pounds beef chuck, trimmed of fat and cut into 3/8-inch cubes

1 10-ounce can tomato sauce

1 8-ounce can tomato sauce

4 tablespoons onion flakes

2 teaspoons beef flavored base or instant bouillon

1 teaspoon chicken-flavored base or instant bouillon

2 teaspoons chili powder

1 teaspoon garlic powder

2 teaspoons hot pepper sauce

In a Dutch oven, brown beef, do not drain. Add beef broth and tomato sauce.

Combine remaining ingredients and add to beef mixture. Bring to a boil; reduce heat and simmer one hour.

˝ teaspoon black pepper

˝ teaspoon onion powder

˝ teaspoon garlic powder

˝ teaspoon white pepper

˝ 1 tablespoon ground cumin

1 tablespoon paprika

4 tablespoons chili powder

˝ teaspoon red pepper

Combine spices and add to chili. Simmer 45 minutes to 1 hour.

3 tablespoons chili powder

1 teaspoon ground cumin

˝ teaspoon red pepper

Combine spices and add to chili. Simmer 30 minutes and serve.

_Jim Mehalick

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HILTON CAMP HUER HUERO ROAD CHILI

Russell Hilton's chili is a special one because the recipe is a longtime family favorite.

"This is a great homemade chili that was handed down to me from my grandmother's family who lived in Cochise County in Arizona," said Hilton.

"I hope you enjoy this chili as my family has for over 100 years."

Makes: 8-12 servings

4 pasilla chilies, diced

6 jalapenos, diced

3 medium onions, diced

2 pounds of beef, diced

1 pound of pork, diced

2 whole green onions

8 tomatillos, diced

10 garlic cloves

Salt to taste

Combine all ingredients in a Dutch oven, beginning with onions. Stack meats and then add the rest of the ingredients. Cook at low heat for 1-˝ hours or until done.

_Russell Hilton

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© 2008, The Tribune, San Luis Obispo, Calif.