Really Good Chili

I have two weeks left of my first semester of grad school! I am feeling the pressure, let me tell you. Papers and projects plus work and work. Aaah. Somehow I will get it all done. Somehow.

_MG_6573

As the cooler weather starts coming on, I always start thinking of soup. And chili. I love chili. I decided to get a bit complicated with it this time and make Lisa Fain’s Seven Chile Chili (by the way, does anyone else get bothered when people interchange chile, chili, and chilly? Chile=pepper, chili=stew, chilly=cold) as featured on the Amateur Gourmet, a blog that I’m increasingly pulling really good recipes from. This chili cooks a long time, but the prep time isn’t so bad, so just find something to do for five hours or so in the meantime. The recipe below is written as I made it – who cares what Texans think because I love beans in my chili – but for the original, see here.

Really Good Chili

adapted from Lisa Fain’s recipe, as posted on Amateur Gourmet

4 dried ancho chiles
2 dried pasilla chiles
2 dried guajillo chiles
4 dried chiles de arbol
4 pieces of bacon
1 pounds chuck roast
1 large onion, diced
6 cloves garlic, minced
1 bottle of beer (I used Goose Island Harvest Ale)
2 tablespoons ground cumin
1 tablespoon dried Mexican oregano
1 teaspoon ground cinnamon
1 teaspoon kosher salt, plus more to taste
1 15-oz can black beans
1 28-oz can diced or whole tomatoes (if whole, you will need to break them down a bit after they’re cooked)
1 28-oz can tomato sauce
2 tablespoons masa harina
Grated cheddar and chopped onions, for serving

Start by toasting the dried chiles. Rip the stems off the top and dump out most of the seeds – I left a few in to add some heat to the chili. Put them in a dry pan and toast them over medium heat for a few minutes, until they’re sort of fragrant. Pour water over the chiles, bring to a boil, then turn off heat and let the chiles soak while you prepare the other ingredients.

_MG_6551

Prepare your meat by removing the gristle from the chuck and then cutting it into 1-inch cubes. In a large pot or dutch oven, fry the bacon until pretty crispy. Remove and place on paper towel, leaving the bacon fat in the pot. Add the chuck and cook in the bacon fat until browned on all sides.

_MG_6554Bacon Strips!

_MG_6556

Remove the beef and place on a separate plate. Add more oil if needed, and cook the onions and garlic until translucent. Then add back the beef plus the beer, cumin, oregano, cinnamon, and salt. Crumble in the crispy bacon. Stir for a few more minutes to combine all the flavors, then add the diced tomatoes, tomato sauce, and beans. Turn heat to high and bring to a boil.

_MG_6559

_MG_6564

Meanwhile, drain the chiles (save the water!) and place in a blender with one cup of the chile water. Blend until you have a smooth paste. Add the paste the the chile.

Turn the heat to low once the chile boils and let simmer uncovered for 5 hours. At this point, you can taste for seasoning and add a little more salt and/or pepper if needed. I also added just a touch more cumin and a smidge of granulated garlic.

In a separate bowl, mix 1/4 cup water with the masa harina (you can also use corn flour or corn meal here, like I did). After 5 hours, pour the masa harina mixture in the pot and stir.

_MG_6567

Simmer for another 30 minutes or so. Top with fresh-grated sharp cheddar cheese and onions.

_MG_6569

Advertisements

Comments

  1. Going to try this out! Thanks for the idea!

  2. Hi, I’m originally from Texas and know all the rules but I like beans in my chili as well. This sounds very good and as chili is one of my favorite meals, I’ll be making it soon. Glad I found your nice post.

  3. there are lots of accepted ways of spelling chili, by the way. All of the ones you’ve listed are accepted spellings of the stew. I’d say ‘chili’, or ‘chilli’, but I think the other ways are fine too. I don’t really understand them, but it doesn’t bother me. It does look like an amazing chile, you should try adding a little dark chocolate – it’s amazing and I always add it to my chilly.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: