Chili - Steve’s Version
Chili. Probably one of the more debated dishes around. There are so many variations and so many strong opinions about the right way to make it. There are worldwide chili cookoffs, which our brother and sister-in-law have proudly won. There are neighborhood and workplace chili cookoffs all the time, where family recipes are never shared. There are many ingredients that make up chili but, just one that’s very controversial; beans or no beans? In Texas, it’s practically breaking the law to add beans to chili.
The actual definition of chili is a thick sauce with meat and peppers. Like the dish itself, the origin of chili is hotly debated. The most common thought is, chili originally came from Spain and was popularized in the long cattle drives through Texas. No matter where it comes from here is Steve’s version, he’s been making for years. (and yes, it has beans!)
Start with Your Beef of Choice
In this case, we had a roast that we’d cooked the previous night. We’ve used basic hamburger and just browned it ahead of creating of the chili. You can also use a roast uncooked and braise, cubed as a starting point to the chili. No matter which way, be sure to have a great protein as the foundation of the chili.
Start with the spices. This is another place where secret ingredients are never shared. We are sharing it all here with our favorite blend. We do love the flavor of cumin, so if you don’t so much, pull back on that. We also don’t make chili fire hot, so there is no cayenne or hot sauce in this version. This where you can follow our recipe or make it your own!
Fresh poblano peppers are not typical in most chili. We love them because they bring the pepper flavor without a lot of heat.
Next add the two bell peppers then jalapeno. All finely diced.
Finally, Chop the Onion.
All the peppers, jalapeno and the onion can be prepped into one bowl as they sauté all together.
Place all in a large saucepan or in a Dutch oven. After they sauté until softened, add the garlic, salt, pepper and oregano. Stir all together.
It’s smelling good! It’s time to add the meat to the vegetables. After the meat is stirred in add the chili powder and cumin. Stir well.
If you are using the vermouth, this is the time to add that as well.
Add the tomatoes. We used diced tomatoes on this day. Any quality canned tomato will work. If you do not get diced, simply chop finely before adding.
Let simmer over medium for about 10 minutes
Add the tomato sauce. Then it’s time to add the controversial ingredient, beans! Honestly, when we had 5 little kids, beans was a good filler with protein that everyone would eat. And inexpensive too. Now, it’s just the way we like this chili.
Let it simmer on low, covered for about an hour.
Well…..I had to sneak a bite!
Mmmmmm…. So good. So easy as well! Top with cilantro and cheese. Hot sauce and chopped onion also make great toppings.
Hope you enjoy this very non-traditional chili!
Chili
Ingredients
- 2 lbs. pre-cooked meat, diced (such as a roast) Hamburger or other meat, diced, can be sauteed just ahead of making the dish
- 1 onion, finely chopped
- 2-3 poblano peppers, seeded and diced
- 1 each red and yellow bell peppers, seeded and diced
- 1 jalapeno, seeded and diced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup of vermouth (optional)
- 1 28 oz. can diced tomatoes
- 1 28 oz. can tomato sauce or tomato puree
- 2 15 oz. cans red kidney beans, drained and rinsed
- 2 tablespoons Cumin
- 1 tablespoon Mexican Oregano
- 3 tablespoons Red Chili Powder
- 1 tablespoons Kosher Salt
- 1 tablespoon Pepper
- Cilantro and Shredded Cheddar Cheese for serving
Instructions
- In a large saucepan or Dutch oven, heat the olive oil till just shimmering over medium heat. Add the onion, poblanos, jalapeno and bell peppers. Sauté until slightly soft about 5 minutes.
- Add the garlic, salt, pepper and Mexican oregano. Sauté 2-3 minutes more until all are blended, soft but before the garlic burns.
- Add the meat the to the vegetables and sauté until heated through.
- Add the cumin and red chili powder. Stir all together.
- Add the vermouth (if using). Bring to a full simmer.
- Add the tomatoes, stir all together. Reduce heat and simmer for about 10 minutes, uncovered.
- Turn the heat back to medium. Add the tomato sauce and the beans. Stir all together. Bring back to a slight simmer. Turn the heat back down and cover. Let simmer very slowly for at least an hour. If the chili is too thick, it can be thinned slightly with chicken broth.
- Correct heat with additional, cumin, chili powder or black pepper, if desired.
- Once at desired consistency, serve in warmed bowls topped with shredded cheddar cheese an cilantro. Enjoy!
