Every time I go on vacation, I usually end up in the kitchen, cooking something delicious.  Today was my first day of my March vacation, and since it was a cloudy, rainy day, my thoughts turned to my chili pot.

Everyone has a favorite chili recipe–most true aficionados have three or four.  Today I felt like making a simple, straightforward version.  Since the weather was sloppy, I didn’t want to spend a lot of time at the store gathering peppers and chiles, or a lot of time at home cooking raw beans.  So I tried to use what I had on hand to make a good March chili.

Here’s what I came up with:

Spring Break Chili

I always use the same pot for my chili-making–a large cast-iron favorite.  Whatever pot you use, be sure it can hold everything listed below.  Also, I think cooking is more fun if you prepare all the ingredients first.  Then you can really enjoy the accumulations of smells and flavors, without worrying about scorching things.

• 4 oz bacon, chopped
• 1 pound venison (or beef), cubed

Cook the bacon on medium heat in the chili pot.  When it is mostly done, spoon out the bacon but leave the fat in the pot.  Add the venison and cook it on medium heat.  When it is browned, add the bacon back to the pot.  Cook the meat together until everything is cooked through.

• 1 large onion, diced
• 6 cloves garlic, minced

Add the onion and garlic to the meat.  Cook until the onion is translucent.

• 3 Tbsp chili powder
• 2 1/2 Tbsp ground cumin
• 1 1/2 Tbsp brown sugar
• 3 tsp dried oregano
• 1/8 tsp ground allspice
• 1/8 tsp ground cloves

Add the spices and sugar to the chili pot, and stir until thoroughly mixed.  Be sure to enjoy this part.

• 28-oz can diced tomatoes
• 15-oz can tomato sauce

Add the tomatoes and tomato sauce to the chili pot.  Simmer for 15 minutes.

• 15-oz can black beans
• 15-oz can pinto beans

Add the beans to the pot.  Simmer for at least 20 more minutes to mix the flavors.

If you have stellar patience, let the chili simmer for up to 2 hours.  The longer it simmers, the better the flavors will blend.  If the chili gets too thick, add some broth (chicken, beef, vegetable) or just plain water–but add it in small amounts.

Serve your Spring Break Chili with your preferred accessories and favorite beverage.

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