Chili III

Chili III
 
Author: 
Recipe type: Entree
Cuisine: Southwestern
Ingredients
  • 2 pounds ground beef
  • 2 cloves garlic, chopped
  • One 8-ounce can tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ cup masa harina (corn flour, found in the Mexican food section of many supermarkets)
  • One 15-ounce can kidney beans, drained and rinsed
  • One 15-ounce can pinto beans, drained and rinsed
  • Shredded Cheddar, for serving
  • Chopped onions, for serving
  • Tortilla chips, for serving
  • Lime wedges, for serving
Instructions
  1. Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned.
  2. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne.
  3. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add ½ cup water at a time as needed.
  4. After an hour, place the masa harina in a small bowl. Add ½ cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings.
  5. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor.
  6. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

 

Chili II

Chili II
 
Author: 
Recipe type: Entree
Cuisine: Southwestern
Ingredients
  • 2 to 4 tablespoons vegetable oil, plus more as needed
  • 3 pounds boneless beef chuck, cut into ¾-inch pieces
  • Kosher salt and freshly ground pepper
  • 2 large onions, chopped
  • 8 cloves garlic, chopped
  • ⅓ cup plus 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 28-ounce can whole plum tomatoes, coarsely crushed with your hands
  • 1¾ cups low-sodium beef broth
  • ⅓ cup brewed espresso or strong coffee
  • 2 15-ounce cans pinto beans, drained and rinsed
  • Shredded cheddar cheese, sour cream and/or diced avocado, for topping
Instructions
  1. Heat ½ tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
  2. Reduce the heat to medium and add 1½ tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add ⅓ cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
  3. Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
  4. Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
  5. This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat. For hotter, add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed. For hottest, add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.