Monday, February 4, 2008

The perfect chili recipe...



Super Bowl Sunday! What a perfect reason to make a spicy vat of chili.

Ask anyone who knows me. They'll tell you that I am quite the epicurean. I manage just fine in most manners gastronomic! Usually I'll see a recipe that piques my taste buds, I try it then put my own spin on it and make it my own. Such is the explanation for my chili recipe. This is based on the recipe from "America's Test Kitchen" I've made some alterations allowing for my own taste. I don't like kidney beans, so I use pinto or red or pink or even a medley of many beans. Chipotle pepper powder makes this recipe smoky and complex which I love. Enjoy!
  • -2 tablespoons vegetable or corn oil
  • -2 medium onions, chopped fine (about 2 cups)
  • -1 medium red bell pepper, stemmed, seeded, cut into ½-inch dice
  • -6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
  • -¼ cup chili powder (I make my own using ancho & new mexico chilis)
  • -1 tablespoon ground cumin
  • -2 teaspoons ground coriander
  • -1 teaspoon red pepper flakes
  • -1 teaspoon dried oregano
  • -1 teaspoon Ground Red New Mexican Chipotle Pepper
  • -2 pounds 85 percent lean ground beef
  • -3 cans (15 ounces each) beans (black, red, pinto, pink whatever you like)
  • -1 can (28 ounces) diced tomatoes, with juice
  • -2 can (28 ounces) tomato puree
  • -Salt
1. Heat the oil in a large heavy-bottomed non-reactive Dutch oven over medium heat until shimmering but not smoking. Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and ground chipotle pepper and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes. Increase the heat to medium-high and add half the beef. Cook, breaking up pieces with a wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add the remaining beef and cook, breaking up pieces with a wooden spoon, until no longer pink, 3 to 4 minutes.

2. Add the beans, tomatoes, tomato puree, and ½ teaspoon salt. Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove the lid and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in ½ cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened. Adjust the seasoning with additional salt. Serve with lime wedges and condiments.

2 comments:

Christian said...

What? No snails?

Jack said...

This is the best chili recipe I've found, my family goes nuts whenever I tell them im makin it.