Stolen from the Rancho Gordo newsletter - very tasty chili.
Texas Chili
Serves 6 guests or 2 Texans
Chile first became popular in Texas in the 1880's with the San Antonio "Chili Queens". Original versions of Chili contained only meat and chili peppers. Over the years, tomatoes, onions, garlic and beans joined the party and chopped onions and grated cheese became common garnishes. Cooking the beans separately helps ensure both the chili and the beans are cooked to perfect doneness.
Shopping list:
Bacon, 1/4 pound (about 6 slices)
Chuck steak or Brisket, 3 pounds
Onions, 3 large ones
Ground cumin, 1 tablespoon
Ancho chili powder, 3 tablespoons
Smoked paprika, 2 teaspoons
Dried Mexican oregano, 1 teaspoon
Ground black pepper, 1 teaspoon
Dried thyme, 1/2 teaspoon
Salt, 1/2 teaspoon
Jalapeno pepper, one
One bottle of beer, preferably shiner bock
Beef broth, 8 ounces
One 28-ounce can chopped tomatoes
2 dried chipotle chilies
Corn starch, 1 tablespoon
Carrots, 2
Celery, 2 stalks
Garlic cloves, 6 cloves
2 tablespoons olive oil
bay leaf
Grated cheddar cheese, 8 ounces
One pound Rancho Gordo Santa Maria Pinquitos or Sangre de Toro
Equipment:
Large skillet
Large pot, at least 8 quart in size
kitchen scissors (optional)
Cook the bacon in a large skillet until crisp.
While the bacon is cooking, chop one onion and cut the beef into 1/2 inch cubes. While cubing the beef, trim away excess fat. Mince 4 garlic cloves and jalapeno pepper. Cut up the dried chipotle chilies into small pieces (using kitchen scissors makes fast work of this).
Remove the bacon and reserve. Over high heat, brown the beef in the bacon drippings left in the skillet and set the meat aside. Over medium heat, sauté the onions in the remaining drippings for 8 minutes, until lightly browned.
To the sautéing onions, add the cumin, ancho chili, smoked paprika, minced jalapeno, oregano, black pepper, thyme, salt, and minced garlic to the onions and sauté for 3 more minute. The spices will become very fragrant. Crumble in the bacon, add the beer, beef broth, tomatoes, chipotle chilies, corn starch and the beef (including any juices that were released while the beef was resting). Bring to a boil, reduce the heat, cover partially, and simmer for 2 1/2 to 3 hours or until the meat is very tender.
Cook the Beans
Roughly chop one onion, carrots 2 garlic cloves and celery and saute in the olive oil. In a large pot, add the sautéed vegetables, a bay leaf, the beans and enough water to cover the beans by 2 inches.
Bring to a boil over medium high heat and let it boil for 5 minutes then reduce to a very low heat and let it simmer. Your nose will tell you when the beans are almost ready and the wonderful smell is the hint that this is the time to add a little salt.
Before serving, mince the remaining onion.
To serve add beans and chili to individual bowls and garnish with minced onions and cheese.
