Chili is one of my favorite meals to put together for a crowd or a buncha hungry boys. There are many different types of chili, from the slow cooked Texas chili con carne to the hyper regional and unrecognizable Cincinnati Chili but mine is all Yankee. I like my chili loaded with kidney beans and tomatoes. I'll put meat in there too if I have it around but chili is also a great way to get rid of leftovers and create a harmony of flavors. There are no exact measurements in chili and it is a great way to play around in the kitchen. One of my favorite variations is seasoning my vegetables and meat with lard and beer... and whisky.

Chili

3-5 yellow onions, diced

1 cob or 1 bag sweet corn, about 2 cups

1 12 oz. can dark beer like Yuengling

1 pound bison, turkey, or beef

4 cloves garlic, minced

1 pound mushrooms, chopped

2 bell peppers, diced

5-10 stems collard greens, cut into ribbons

2 can black beans

1 can pinto beans

2 cans kidney beans

1-2 cans tomato sauce

1 6oz. can tomato paste

2 shot whisky

seasonings to taste

In a cast iron skillet with a scoop of bacon fat or butter, add diced onions and a bag of frozen corn. Cook until brown and pour in a can of beer (this is called deglazing the pan). Add a pound of ground meat, if using. Simmer and reduce the beer for about 10 minutes. Once beer has reduced by about half, add garlic, mushrooms, bell peppers, collards, and beans. Add the can of tomato sauce and a can of tomato paste. Add more beer if sauce is to thick and not covering the beans well. Add a shot of whisky, salt, chili powder, pepper and simmer. At the point you should be tasting constantly and adding salt to your liking. Salt brings out a lot of flavors so be sure to use at least a teaspoon. I like my chili spicy so I'll add hot sauce, chili or chipotle powder and whatever else I am feeling. Once again this recipe is incredibly flexible. You pretty much just need beans and tomato sauce to make a northern chili. Meat and veggies is all gravy. Enjoy!