In the wake of Snowmageddon, Snowtober (insert whatever seemingly clever fictitious FourSquare place you and your clever friends created and then subsequently checked in to) I took it upon myself to make chili. In had the idea in the morning while I was standing in the madness of Federal Donuts waiting for my first taste of their fried chicken. After being sandwiched into that little place I decided to stay home for the day, make chili, drink martinis and have a Walking Dead marathon. If you make this recipe, you don’t have to follow all those steps, but if you want the full experience, I highly recommend it.
A quick note about the chili. There are lots of flavors going on in here and it’s easy for them to get lost when you actually eat it if you don’t use the garnishes. In some odd way, almost like a zombie virus waking dead flesh, adding a hint of chocolate, scallion and cilantro really lets the full range of flavors shine through.
A hearty chili is the perfect food for a lazy Sunday or a cold evening. Make a large batch and freeze individually for a quick lunch.
Ingredients
- 2 lb meatloaf mix (beef, veal, pork)
- 3 pieces good, thick cut, bacon
- 2 cans of black beans
- 1 28 oz can crushed tomatoes
- 2 poblano peppers
- 2 jalapenos
- 1 onion
- 4 cloves garlic
- 1 chipotle
- 2 tbsp ancho chile powder
- 1 tbsp smoked paprika
- 1 tbsp oregano
- 1 tbsp cumin seeds
- 1/4 cup cornmeal
- 1 dark beer
- salt
- pepper
- Scallions (garnish)
- Cilantro (garnish)
- Dark chocolate (garnish)
- Lime juice (garnish)
Instructions
- Set a large heavy pot over medium low heat. When hot, add bacon and begin to render until crispy.
- While bacon cooks, chop onion, poblano, jalapeno and garlic. Set aside separately.
- Toast cumin seeds until fragrant. Grind in a spice grinder and mix with the oregano, paprika and chile powder.
- Chop chipotle and put aside with the garlic.
- When the bacon is crispy, remove to a plate to drain. Leave 1 tbsp bacon fat in the pot and reserve the rest in a glass jar. You will use it later. Increase heat to medium high.
- Add meat to pot and begin browning. Add a pinch of salt and pepper. When browned, remove to a bowl with a slotted spoon. Leave 1 tbsp oil in the pot and pour off the rest. Add 1 tbsp bacon fat.
- Add onions to pot with a pinch of salt and pepper. Cook until starting to become opaque, about 5 minutes.
- Add poblanos and jalapenos. Add more salt and pepper to taste. Cook another 5 minutes.
- Add garlic and chipotle and mix well to combine. Continue cooking until fragrant, about 2-3 minutes.
- Add spice mixture and evenly distribute. Spices will begin to toast and become fragrant in about 30 seconds to 1 minute.
- Add beer to deglaze pan.
- Return meat to the pot and add in crushed tomatoes. Mix well to combine. Bring to a boil.
- When boiling, lower heat and simmer for 40-45 minutes to allow chili to thicken and flavors to combine.
- Chop bacon for garnish along with scallions, and cilantro.
- Serve in a bowl with your choice of garnishes.
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- All the ingredients
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- Bacon
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- Poblanos and jalapenos
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- Crispy bacon
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- Ground meat
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- Onions
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- Spices, garlic chipotle
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- Add peppers
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- Toasting cumin
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- Add spices
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- Quickly toast
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- Deglaze with beer
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- Add tomatoes and beans
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- Add meat
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- Add cornmeal at the end
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- Finishing in pot
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- Finished dish
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- Chili
