We spent this past weekend watching football and eating chili, which has become something of a tradition this time of year. We had been hunting for a new chili recipe for quite awhile and Doug found one that is practically perfect. Previous versions had been either too heavy (i.e. tons of meat and/or beans) or lacked the right balance of flavors, but this recipe satisfied everything I was hoping for. It's hearty and tasty, it's a cinch to make, and it freezes well. It takes time to simmer, but I don't mind at all when spending a cozy winter afternoon at home.
I omitted the beef bouillon and cut the tomato paste down to 5 ounces, and I wouldn't make it any other way. This chili has great flavor, with just the right amount of spice. The heat never builds uncomfortably, and it still holds up well to traditional toppings. I'm not big on sour cream, so I usually opt for shredded sharp cheddar cheese or a few slices of avocado when serving.