I've made it with turkey & with chicken (white chili with chicken).
I prefer coarse ground or cubed beef.
Also prefer beans in my chili, I like to throw in garbanzo beans, along with the pinto & kidney beans, but have stopped because the wife & kids hate them
Here's a sure fire recipe I've made a lot of times:
2 lb Lean ground beef
2 x Garlic clove, minced
2 x Onion, coarsely chopped
2 x Green peppers, finely chopped
8 tbl Chili powder
2 tbl Cider vinegar
1/2 tsp Allspice
1/2 tsp Coriander
2 tsp Cumin
Salt, to taste
1 cup Water
4 cup Canned crushed tomatoes
2 can Red kidney beans, (16 oz)
# Cook beef, garlic, onion, and green pepper in a heavy skillet over medium high heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color. Add remaining ingredients. Bring to a boil. Cover and reduce heat. Simmer the chili for 45 minutes, stirring frequently. To make it hotter, add cayenne pepper or tabasco sauce. For a thicker sauce and fuller flavor, add masa (corn flour). To improve the flavor let the chili simmer longer; chili often tastes even better the second day. To make beanless chili, omit the beans and use 2 lbs. of ground beef.
# For meatless chili, omit the beef and water. Use 1 t. vegetable oil to saute the garlic, onion, and pepper. Add one 16 oz. can of garbonzo beans and one 16 oz. can of pinto beans. Serve chili with shredded cheddar cheese, chopped onions, sour cream, guacamole, and flour or corn tortillas.
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