In my experience, people usually fall into two camps when it comes to chili: those who staunchly believe that chili isn’t chili without meat (or with beans, for that matter)… let’s call them Texans, and those who embrace any kind of hot, hearty stew as soon as temperatures start dropping.
I’m in the latter group, and while some might argue that this three-bean chili is actually a bean stew, all I know is it’s the perfect recipe to have simmering away on a cold day.
It appears on page 142 of my book, The New Camp Cookbook, and while it’s been devoured on many a camping trip, it actually goes back further than that — to those prime years of raucous snowboard trips with friends.
After a long day of being out in a blizzard (because we all loved to chase the storms), we’d regroup in our “party” cabin (the classic mountain type with woodsy-themed bedspreads and shag carpet, neither of which had been replaced since 1975) and make a massive pot of apres-ski chili to go with our whiskey and hot cocoa.
It was easy, it was filling, and it was cheap. (Not to mention, you can’t go wrong with a one-pot meal.)
Sometimes we would throw in a huge handful of ground beef or pork shoulder (or even short ribs or bison, if we were feeling fancy), but the base recipe — this one below — has so much flavor on its own that you almost don’t miss the meat. (I say almost because my husband still likes to have meat in his chili.)
One of the keys to a robust, fragrant,...
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