In Into the End Rachel makes Anti-Chili while in the mountains for her kids, Joshua, and Tom.
Remember when she thinks she had poorly rationed the honey? It’s because this recipe calls for 3/4 cup of it and she doesn’t ration well. She left that to Andy.
This dish can be made with food storage items – meat from the freezer or previously canned, dried honey, and dried peppers and onions. Fresh is the best, always, but sometimes – like in Into the End – fresh isn’t always available.
This recipe took me and my husband 8 years to get right. It’s in its simplest form but has a very rich flavor. I’d suggest dipping tortillas, rolls, french bread, or another grain in it. I don’t butter them, but the husband does. Again, it’s all about preference.
The name Anti-Chili came about because when I first made it I was striving for a real chili taste – you know, the thick, beans and meat stuff that your spoon wouldn’t dare to lie down in? Yeah, that’s the stuff. But I added a can of diced tomatoes and there went the stiffness. So this is what came out of it.
Please let me know what you think!
1 pound ground beef/venison/elk
1/2 chopped large white onion (yellow works as well)
1/2 chopped large green pepper
1 large can diced tomatoes
1 large can tomato juice
4 cans drained dark red kidney beans
3/4 cup brown sugar
3/4 cup honey
1/4 salt (or more to taste)
1 packet of chili seasoning or taco seasoning works too.
In a large soup pot brown meat and rinse/drain. Add peppers and onions and chili packet. Cook until onions and peppers are opaque.
Add the rest of the ingredients, stir well. Bring to a boil. Turn the heat down and cover. Let simmer. Taste to make sure it’s sweet, spicy, and has enough flavor for what you’re looking for.
Simmer for 30 minutes, stirring frequently.
This is what it should look like.