Mmmmm, deep dark delicious chili, just a little spicy, with dabs of sour cream, chopped onion, and cilantro on top.
OK, here we go. My recipe is on page 78 of the Autumn Book for all of you that have that book, prop it up in front of you, otherwise the recipe will be printed at the bottom of this post. The first thing you do (after you light a little candle for romantic support), is cut 3 lbs. of beef chuck into 1″ pieces. (Or, better yet, do what I do and ask Joe to do it!)
While he’s doing this for you, heat 1 Tbsp. canola oil in a large heavy pot.
Brown the beef, but don’t cook through, over high heat, in three or four batches, giving the pieces a little space so they brown well. As each batch is done, remove them to a bowl. Add a little more canola oil when needed (3 – 4 Tbsp. total).
Mince 4 cloves of garlic …. add to the pot about 3 minutes before the last batch of beef chunks are brown. Then put all the meat and juices back into the pot.
One of the reasons this chili has such gorgeous color is because it calls for a quarter of a cup of chili powder. I look for the best; and find it in large bags in the Mexican food aisle; if you can find it, you want “medium hot” from roasted chili pods. But as usual, any kind will work.
Add the chili powder, along with a little flour, oregano (I’ll give the whole recipe at the end so you don’t have to pay attention to the amounts right now), and ground cumin. Stir well.
Pour in 2 1/2 c. beef broth. Canned is fine, but there is also a product I really like called “Better than Boullion” — it comes in a jar you keep in the fridge — it’s like a rich beef paste you mix with water.
Stir well, cover, and simmer, setting your timer for 1 1/2 hours, stirring occasionally so it doesn’t scorch the bottom. Over time, as it’s simmering, add in one more cup of beef broth.
Rinse two cans of pinto beans and allow to drain well while the chili cooks.
When the time is almost up, and you’re ready to serve, chop some red onion and fresh cilantro leaves for garnish.
When the timer goes off, add in the drained beans, stir well, heat through and serve.
Serve this chili with a spoonful of sour cream, sprinkled with red onion and cilantro — in a wide bowl, or if you’re in front of the TV, you could have it in one of those huge latté cups. Wonderful with corn pudding, delicious with garlic bread. Dessert can be Gingerbread with Lemon Sauce (in Autumn Book too)! Here’s the easy recipe.
T O U C H D O W N C H I L I
- 3-4 Tbsp. Canola oil (use a Tbsp. at a time as needed)
- 3 lbs. beef chuck, cut in 1″ pieces
- 4 cloves garlic, minced
- 1/4 c. chili powder
- 1/4 c. flour
- 1 Tbsp. dried oregano
- 1 Tbsp. ground cumin
- 3 1/2 c. beef broth, divided
- 2 – 15 oz. ans pinto beans, drained and rinsed well
- garnishes: chopped red onion, sour cream and chopped cilantro
In a large heavy pot, heat oil, and brown beef chunks (not touching so they will brown well) in 3 or 4 batches, removing each batch to a bowl, adding a bit more oil when needed. When last batch is almost done, add garlic and cook 3 minutes more. Put all beef back into pot, stir in chili, flour, oregano, and cumin. Slowly stir in 2 1/2 c. beef broth (save last cup for later). Stir well, cover and simmer, 1 1/2 hours. Stir occasionally; over time, add last cup of broth. At the end of the cooking time, add drained beans, stir well, heat through and serve with garnishes. ♥