Growing up chili was a big deal in our house. My dad is the self proclaimed king of chili making. He makes at least one huge batch a week, if not two batches and eats it every single day. This has been going on for as long as I can remember.
His chili was the only chili I had ever eaten growing up. I thought it was the way all chili was, and truth be told... I was not a huge fan. I went through life thinking I was a chili hater. Once I was opened up to the world of chili making, I quickly changed my opinions. I love chili. I could eat it breakfast, lunch and dinner. Obviously, I am my father's daughter!
Now, not to sound like a hater.... but there are a couple reasons I am not a fan of my dad's chili. (He knows these reasons because I make fun of him for them often, and we're cool with it.) Reason number one, he uses canned mushrooms. I ask you... WHAT kind of person uses canned mushrooms in anything?! Let alone in chili?! My dad that's who. Reason number two, his chili is thin... I like to refer to it as "Hamburger Soup!" It's definatly not a stick to your ribs kind of recipe. Now while I may not be a huge fan of his "Hamburger Soup", the man loves the stuff so much he eats it daily. So that's all that really matters right?? Power to you dad. Hamburger Soup for the win!
If dad were to read this blog post, he'd probably kick my ass, partially because I'm making fun of his cooking, but also because there is no meat in my chili! Hamburger is a must in his, and it's something I rarely cook with. My chili's are almost always vegetarian or I use chicken.
This particular chili starts with sautéed onions, chickpeas and cauliflower, I then toss in all of the other traditional ingredients. In most of my chili's lately I do add in one secret ingredient that warms the whole dish up and gives it that "hmmm what is that?" factor.
It's cinnamon. I really adore it in this dish, and think it works perfectly. (Dad is certainly shaking his fist at cinnamon in chili!)
Start to finish, this is served in under 30 minutes.