This I know: Few things will boost you beyond the grasp of winter’s frosty freeze better than a bellyful of hot Texas chili.
Now farbeit from me to pretend to be a Texas chili expert. For starters, I’m not from Texas, although I’ve spent enough years here to qualify for Lyle Lovett’s Honorary Residency Certificate. I also do not make authentic Texas chili, although I am very happy to consume it given the opportunity.
See, real Texas chili does not contain beans or tomatoes. I concur with the beans part. But my tomato addiction runs too strong to leave them out of my chili. For the sake of chili authenticness, I justify my tomato additions by noting that, when chili was born in the mid 1800s (in San Antonio, some say), a lot of Americans still believed tomatoes were poisonous. I say if they would’ve known better, they would’ve put ‘maters into that concoction.
But lets turn our attention to the chili pepper, namesake of the dish. I like to include a generous portion of various hot peppers in the pot – but not so generous that the capsicum heat overwhelms the beefy flavor of the dish. Also, our young kids have not yet developed tolerance for as much zing as their elders might otherwise prefer. So the recipe below is milder than what I’d make just for adults; feel free to spice it up by increasing the number of peppers. Or, use the seeds and membranes, because that’s where the heat is most concentrated. One nice thing about hot peppers around here: the plants grow through the heat of summer and right on through winter, except for years like this because a hard freeze pretty much puts an end to it. However, the fruits last a long time just in plastic bags in the fridge, giving you a good fresh chili base.
A word about the beef: Everybody has their own preferences. Mine is that chili meat not be ground up. You don’t have to get fancy, expensive cuts of meat, because it’ll be cooking long enough to become tender regardless. I usually look around at the grocery and see what’s on sale, and usually wind up with some cut of round or sirloin. You can use strip steak if you want to spend the money, and you’ll be fine with chuck or brisket. Some have advocated making pork about a third of the meat. Again, everybody has their own preferences. Mine lean toward all beef.
Uncle Bob’s Winter Chili
Heat rating: PG-13 Version
Ingredients:
→ 2-3 pounds beef, cut into half-inch cubes
→ 2 large fresh ancho chilies, chopped
→ 2 large fresh jalapeños, seeds and membranes mostly removed, minced
→ 4-6 fresh serrano or similar peppers (I used mirasols last time), seeds and membranes mostly removed, minced
→ 4 large garlic cloves, smashed and minced
→ 2 large onions, chopped coarsely
→ About 6 tablespoons masa harina (or you can substitute flour)
→ About 8 tablespoons chili powder
→ About 4 tablespoons paprika
→ 1-2 tablespoons ground cumin
→ 1-2 tablespoons kosher salt
→ 1-2 tablespoons freshly ground black pepper
→ 2-4 tablespoons fresh oregano
→ 2 28-ounce cans of crushed or whole tomatoes (get a good brand; I like Progresso)
→ 4-6 cups beef bouillon (Amount is approximate; you’re going for the right thickness and consistency and sometimes need more or less. Also, feel free to substitute one can of beer for some of the bouillon.)
→ Extra virgin olive oil
→ 8 ounces sharp cheddar cheese, shredded
→ Corn chips
Method:
→ Heat about 3 tablespoons of olive oil in a large, heavy pot. Add the onion, garlic, chili peppers and oregano and saute under medium heat until they soften.
→ Heat about 3 tablespoons of olive oil in a heavy cast iron skillet. Combine the masa harina and the other powdered spices in a medium bowl, stirring to blend completely. Dredge the cubed meat in batches in the bowl of spices, and brown on all sides in the medium-hot skillet. As each batch browns, add them to the large pot with the onions and chilis. When finished with the meat, scrape the bottom of the skillet, and add any juice and scrapings to the big pot. Also add any remaining powdered seasonings from the bowl to the pot.
→ Stir the meat and the other ingredients in the pot together. It’ll form something resembling a great big roux. Add the canned tomatoes and stir. As the mixture thickens, add the bouillon (and beer if you’re going that route) to the pot, stirring in one cup at a time. Adjust until the mixture is a little thinner than you prefer when finished. That’s OK, because it’ll cook down.
→ Turn down the heat and allow the chili to simmer on the stove for at least three hours. Five is better.
When you can’t stand to wait any longer, put some crumbled corn chips and shredded cheese in a big bowl, and ladle a generous helping of chili on top. Soon, the cold of winter will fade from your memory.
It’ll be even better the second and third day.
