The Queen gave me a great cookbook for Christmas some years ago that was full of the Best Recipes of 1999, according to someone. About the only thing I’ve made more than once is a chili recipe, although I’ve played with it to the point where it’s now a classic item in Dad’s Recipe Box. You, too, can play with it to your heart’s content. Just make sure to include the most special ingredients and techniques, and you’ll have everyone ooohing and ahhing for more. This recipe is meant for you to configure to your palate’s content. There are all kinds of ways you can tweak it to make it your very own. Maybe we can spawn a whole new generation of great Chili Cook-off recipes. Have at it!
After lots of experimenting and after getting into this building flavor thing, there are some essentials to developing maximum flavor and creating a truly luscious chili.
- First, brown the heck out of the meat. Water is the enemy of flavor. Browning = flavor. It’s amazing how much water is in meat.
- Second, use lots of vegetables and sauté them to develop their natural sweetness. They don’t call it caramelization for nothing!
- Use lots of spices, blended together and toasted. M- m- m- m.
- For liquid, use a whole bottle of really good beer plus broth. Guess it figures that Shiner Bock (Austin, Texas, no less.) is a good choice here.
- To finish, embellish the chili with frozen corn and garnish with fresh green onion or chopped fresh cilantro, sour cream, or grated cheese. Serve over great cornbread (recipe under “development” in Dad’s test kitchen).
OK, here’s the recipe.
- Select quality meat. I’ve used beef chuck and pork tenderloin or ground beef, ground turkey or lamb. But get the best organic or natural of whatever you choose.
- Brown the meat in a Dutch oven for a long time — until all the moisture is cooked out (especially important in ground turkey, which contains tons of water) and you get serious browning.
- Remove the meat to a bowl and cover.
- Dice the vegetables and sauté in two tablespoons of olive oil. Onion, celery, and bell pepper (any color) are essentials. For 2 lbs. of meat, I add a whole yellow onion, one bell pepper, and two celery stalks. Add a little salt and pepper and cook for 5-10 minutes until they are real soft and golden. I usually also add one jalapeño pepper, minced. Add1 pepper for 2 lbs. meat unless you know you want more or are using a different pepper variety. The amount and type of fresh pepper and the amount of cayenne pepper in the spice blend will determine the spiciness. You may already know what heat level you’re looking for. If not, proceed with caution.
- While the vegetables are cooking, mix up a spice blend in a small bowl.
- 1⁄4 cup chili powder
- 1 1⁄2 tablespoons dried oregano
- 1 1⁄2 tablespoons dried coriander
- 1 1⁄2 teaspoons dried cumin
- 1 teaspoons cayenne pepper
- Add three large cloves garlic, minced, and cook for a minute more.
- Add the spice blend, stir well, and let the spices toast in the pot for a couple of minutes.
- Add back the meat.
- Add 16 oz. of your favorite bottled salsa. I like Old El Paso.
- Add a 12 oz. bottle of beer. I’ve tried a wide variety. The one you choose will make a difference in the eventual flavor, so pick well!
- Add enough water or stock to barely cover everything. I use low- sodium, organic chicken stock.
- Stir well. Cover the pot. Simmer over low heat for two hours.
- Remove cover. Cook for another half hour or until desired consistency is reached.
- Turn off heat. Add one or two 16 oz. cans of beans depending on how much you like beans or how much you need to extend the chili. Kidney beans. Chili beans. Black beans. A mixture. Whatever.
- Add 1 – 2 cups frozen corn kernels. Another layer of flavor and it’s pretty.
- Let the beans and corn heat through. Stir well. Add salt and pepper to taste. Let cool to room temperature.
- Place in frig overnight (if you can stand it). The chili will improve for several days.
- To serve, place some great corn bread (see my recipe) or crumbled tortilla chips in the bottom of a bowl. Scoop chili on top. Garnish with green onion, cilantro, sour cream, or shredded cheese. Microwave to melt cheese.
- Eat. You will be so happy. And the more you’ve invented your own variations, the happier you’ll be. Yahooooo!