Earlier today I mentioned on twitter that I was making chili and
several people asked for the recipe. I make a variation of “Gilroy
Chili” from The Garlic Lovers’ Cookbook, put together by the
organizers of the Gilroy Garlic Festival in Gilroy, CA. My wife and I
picked up copies of volumes I and II not long after we were married and
have several favorite recipes from each.
The original recipe is from David B. Swope, although what I make is a
slightly modified version, as follows:
You can cook the whole thing in a single large skillet, which makes
clean-up a breeze.
- Brown the garlic and onions in olive oil until tender.
- Add the meat, heat up the skillet and cook until done.
- Add everything else.
- Cover the skillet and reduce the heat to simmer.
- Cook about 45 minutes to reduce, stirring occasionally.
Serve by itself with good bread for sopping, or over rice. We usually
get about 4 servings if we’re not stretching it with rice. It reheats
well, so occasionally I’ll double the recipe and put some up in the