Before you say anything, the answer is yes. Yes, I do know it's July. Yes, I am aware that the average temperature lately has been approximately 1,374 degrees Fahrenheit. Yes, I also understand that chili is cold weather food. But hear me out, people.
First, we are officially experiencing a cold spell here in Kansasland. Today, the high is a mere 89 degrees. That's practically sweater weather compared to what we've been dealing with lately!
Second, I have solemnly sworn a blogging oath to bring you the best content humanly possible. And this here chili? Well, it's quite simply the best.
Listen, maybe chili doesn't sound so appealing now. Maybe all you want now is a slice of watermelon and a pitcher of sangria. I get it. I really do. But put this recipe in your back pocket for some chilly Sunday in October. Then....then you'll thank me.
As I've mentioned before, I've been on a lifelong quest to find the ultimate chili recipe. My mom's chili is pretty amazing and it's been an arduous journey to find a chili that tops hers. It's required lots and lots of chili-eating on my part. I'm not complaining, mind you. Just a hazard of the job. Anywho, this chili officially dominates all other chilis.
Mom's chili is still my favorite go-to chili recipe. It's quick, easy, and delicious. This chili, on the other hand, is not the kind of chili you throw together on a week night. It requires a little bit of time and forethought. There's bean soaking, there's steak trimming, there's slow braising. But I promise you, it's worth every second. This right here is chili nirvana.
This is mere speculation, but I have a hunch that this is the kind of chili that makes a man fall in love. That's some serious power right there. Use it wisely.
I'll be back with something more seasonal tomorrow. Happy Monday!
Favorite Chili
Ingredients:
½ pound dried pinto beans (about 1 cup), rinsed and picked over
1/2 cup chili powder
1/4 tsp cayenne
3 Tbsp cornmeal
2 tsp dried oregano
2 tsp ground cumin
2 tsp cocoa powder
2½ cups chicken broth, divided
2 medium onions, cut into ¾-inch pieces (about 2 cups)
3 jalapeño peppers, stems and seeds removed, cut into ½-inch pieces
3 tablespoons vegetable oil, divided
4 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes
2 tsp light molasses
3½ pounds blade steak, trimmed of gristle and cut into ½-inch pieces (see note)
1 (12-ounce) bottle milk lager, such as Budweiser
½ pound dried pinto beans (about 1 cup), rinsed and picked over
1/2 cup chili powder
1/4 tsp cayenne
3 Tbsp cornmeal
2 tsp dried oregano
2 tsp ground cumin
2 tsp cocoa powder
2½ cups chicken broth, divided
2 medium onions, cut into ¾-inch pieces (about 2 cups)
3 jalapeño peppers, stems and seeds removed, cut into ½-inch pieces
3 tablespoons vegetable oil, divided
4 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes
2 tsp light molasses
3½ pounds blade steak, trimmed of gristle and cut into ½-inch pieces (see note)
1 (12-ounce) bottle milk lager, such as Budweiser
Directions:
Combine 3 tablespoons salt, 4 quarts (16 cups) water, and beans in a large Dutch oven and bring to a boil over high heat. Remove the pot from heat, cover, and let stand 1 hour. Drain and rinse beans well. Rinse out Dutch oven.
Mix chili powder, cayenne, cornmeal, oregano, cumin, cocoa, and ½ teaspoon salt in a small bowl. Add ½ cup broth until a smooth paste forms. Dice the onions and jalapeños.
Heat 1 tablespoon of vegetable oil in the large Dutch oven over medium-high heat. Add the onions and jalapeños and cook, stirring occasionally, until the moisture has evaporated and the vegetables are softened, 7 to 9 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chili paste, tomatoes, and molasses; stir until chili paste is thoroughly combined. Add the remaining 2 cups chicken broth and the drained beans; bring to a boil, then reduce heat to a simmer.
Meanwhile, heat 1 tablespoon of the vegetable oil in the 12-inch skillet over medium-high heat until shimmering. Pat the beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of the beef to the skillet and cook until browned on all sides, about 10 minutes. Using a slotted spoon, transfer the meat to the Dutch oven. Pour off any liquid in the skillet into the sink and return to the heat. Add ½ of the bottle of lager to the skillet, scraping the bottom of the pan to loosen any browned bits, and bring to a simmer. Transfer the lager to the Dutch oven. Repeat with the remaining tablespoon of oil, steak, and lager. Once the last addition of lager has been added to the Dutch oven, stir to combine and return the mixture to a simmer.
Cover the pot and transfer to the oven. Cook until the meat and beans are fully tender, 1½ to 2 hours. Let the chili stand, uncovered, 10 minutes. Stir well and season to taste with salt.
Note: You can substitute a 4-pound chuck-eye roast, well trimmed of fat, for the steak.
Combine 3 tablespoons salt, 4 quarts (16 cups) water, and beans in a large Dutch oven and bring to a boil over high heat. Remove the pot from heat, cover, and let stand 1 hour. Drain and rinse beans well. Rinse out Dutch oven.
Mix chili powder, cayenne, cornmeal, oregano, cumin, cocoa, and ½ teaspoon salt in a small bowl. Add ½ cup broth until a smooth paste forms. Dice the onions and jalapeños.
Heat 1 tablespoon of vegetable oil in the large Dutch oven over medium-high heat. Add the onions and jalapeños and cook, stirring occasionally, until the moisture has evaporated and the vegetables are softened, 7 to 9 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chili paste, tomatoes, and molasses; stir until chili paste is thoroughly combined. Add the remaining 2 cups chicken broth and the drained beans; bring to a boil, then reduce heat to a simmer.
Meanwhile, heat 1 tablespoon of the vegetable oil in the 12-inch skillet over medium-high heat until shimmering. Pat the beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of the beef to the skillet and cook until browned on all sides, about 10 minutes. Using a slotted spoon, transfer the meat to the Dutch oven. Pour off any liquid in the skillet into the sink and return to the heat. Add ½ of the bottle of lager to the skillet, scraping the bottom of the pan to loosen any browned bits, and bring to a simmer. Transfer the lager to the Dutch oven. Repeat with the remaining tablespoon of oil, steak, and lager. Once the last addition of lager has been added to the Dutch oven, stir to combine and return the mixture to a simmer.
Cover the pot and transfer to the oven. Cook until the meat and beans are fully tender, 1½ to 2 hours. Let the chili stand, uncovered, 10 minutes. Stir well and season to taste with salt.
Note: You can substitute a 4-pound chuck-eye roast, well trimmed of fat, for the steak.
Yield: 6-8 servings
Source: Brown Eyed Baker, adapted from Cook's Illustrated
Source: Brown Eyed Baker, adapted from Cook's Illustrated
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