Author: Brandia Deatherage | Published: May 27th, 2011

    Despite my best efforts to get up and out to the Washington waterfront this past Saturday morning, I regretfully delayed long enough to miss the Smoke on the Water chili cook-off. Arriving late was not an option. I knew that if I didn't arrive shortly after the first lines formed, chances were I'd end up eating canned chili, like last year, instead of some from the contest. More than anything, last year I had been attracted by the prospect of sampling a variety of chili recipes. Honestly, I wasn't too disappointed by having to settle for canned, after I discovered that event organizers had been dishing up a mixture of all the contestants' chili from one huge serving vat.


    Perhaps the reason I hesitated, this year, to venture downtown, was the near full pot of homemade chili ready and waiting in my own fridge. On the other hand, perhaps the reason I made homemade chili at the end of last week was because I knew I'd probably miss the cook-off again, entirely.

    The recipe I used for my chili was shared with me by my aunt and Godmother Kelly Womble. Kelly's recipe has consistently finished first, over the past two decades, from among similar attempts by my family members. Though I'm sure a couple of the proudest cooks in my family might disagree, there are some cases where you just can't argue with the appetite of the masses--and everyone, from the country boy to the foodie snob, loves 'Kelly's Chili.'

    I attribute the chili's universality to my Aunt Kelly's down-to-earth personality. Kelly is the kind of woman who can enjoy a beer and chicken wings with the guys; then turn around and swoon over Johnny Depp and a bottle of wine with the girls. Kelly keeps it real; and, therefore, so does her chili. She tells it like it is, and cooks it like it should be cooked. No imitations or manipulations. When you sit down for a bowl of 'Kelly's Chili,' you don't have to worry that you're going to look down and see white beans and chicken; taste cumin, cinnamon and lime juice; or navigate your spoon around black olives and coriander seed. What you see is something that is reassuringly honest, warm and soulful, with years of experience to back it up.

    If you missed the cook-off, as I did, and are craving some authentically delicious chili, all is definitely not lost. The recipe for 'Kelly's Chili' yields about six big bowls, and you can eat them all yourself over the next few days until you're sufficiently satisfied.



Kelly's Chili

Ingredients

1 lb. lean hamburger
Salt
Ground black pepper
Chili powder
Ground red pepper
4 cloves of minced garlic
1 jalapeno, seeded and chopped
1 large sweet onion, chopped
1 large bell pepper, chopped
2 cans of original stewed tomatoes
1 can med./hot chili beans
1 can kidney beans

Garnish

Sour cream
Cubed extra-sharp cheddar
Green onions, chopped

Directions

Season each layer of ingredients with salt, black pepper, chili powder and red pepper to taste: 1. Place hamburger in large pot (Season), cook over medium heat until almost browned. 2. Add garlic, jalapeno, onion and bell pepper. Season. Cook until bell peppers have lost crunch. 3. Add tomatoes and beans. Season. Let simmer on Med./Low for 30 minutes.

Serve with a dollop of sour cream, cheddar cubes and green onions on top.

    This article provided courtesy of our sister site: Beaufort County Now

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