The Professor’s Famous Chili

Sorry I’ve been MIA lately. Savannah and I got another one of those brink-of-death colds, which she again endured far more gracefully than I. I had typed up a Menu Plan Monday for this week before I got sick, but had neither the foresight to schedule it ahead nor the energy to press the post button come Monday.

If I had posted that Menu Plan Monday, you would have seen this on the menu for tonight. To make up for not posting anything for a whole week and a half, I’m sharing the recipe for this divine chili — and trust me, you’re better off with this than with a year’s worth of my most witty, insightful, and fascinating posts.

We don’t make a spice mix for the long list of spices used after the beef is browned, because the fresh-ground cumin and cloves (especially the cloves!) are the real secret to this chili. We grind ours in a coffee grinder, which, ironically, has never seen a coffee bean in its happy existence.

The Professor’s Famous Chili Homemade Taco Seasoning 2 pounds ground beef 28 ounces canned, seasoned chili beans (or 1 1/2 cups dry pinto beans, plus chili powder, paprika, onion powder, garlic powder, and a bay leaf or two) 2 quarts tomato juice 1/2 teaspoon oregano 1 heaping teaspoon whole cumin, ground 1 heaping teaspoon whole cloves, ground 1 1/2 Tablespoons chili powder, plus extra 1 Tablespoon paprika 1 teaspoon onion powder 1 Tablespoon kosher salt 1/6 teaspoon cayenne pepper 1/4 teaspoon ginger garlic powder some pepper 1. If using dry beans, soak overnight, then simmer in water with seasonings for four hours. 2. Season ground beef with a coating of the taco seasoning mix. Brown in a large pan. 3. Drain the beans and the beef. Combine with tomato juice and other seasonings in a medium or large stockpot. Simmer for 2 hours or more. Serve with shredded cheese (we like colby jack) and corn bread or crumbled tortilla chips.