Building a Better Chili

Ground-beef and bean chili is one of those inexpensive, easy  dishes that can  feed the tummy as well as the soul. I came up with my go-to recipe soon after I had purchased my copy of  The Zone Top 100 Foods in 2001. As I was looking through the list, I couldn’t help but wonder what ONE dish would cover as many of the top 100 foods as possible.  It didn’t take long for me to realize that chili could be made with 10 easily, and while I don’t bother switching my lime garnish to lemon, etc. – more could be incorporated!   However you build your own chili, building layers of flavor is the goal, and though there are quite a few individual ingredients, each one is important for creating a complex, compelling and heart warming taste.

 And don’t forget about the garnishes!

There are a few things that I count on for a great chili and these constitute my best tips for making the best chili. 

Fresh Chili Peppers:  I find fresh is best when it comes to the peppers for chili – both the sweet and the spicy. Oh, I vary the flavor with what I have on hand, but my constants tend to be jalapeno, red fresno and yellow wax peppers. Any combination can be used, but for 1 pound of hamburger (I guage the recipe on a per pound of ground chuck basis) I use three small chili peppers. The exception is with the use of habaneros – one or two of those is enough. Be careful not to rub your eyes after handling the fresh chilis – scrub your hands first, and I’m speaking from experience! 

Freshly Ground Cumin Seed: Inconsistent quality in pre-ground cumin runs rampant. Sometimes it can actually taste like sawdust – and won’t be doing any favors for your chili. Since cumin is the key ingredient that says “chili!” it’s important enough to pay attention to and add the best. Crush with a mortar and pestle or use a spice grinder to take the seed anywhere from a rough chop to a fine powder.

Salt Pork:  Poor maligned salt pork…..it is such a flavor booster, and is partially rendered in the chili – not fully consumed.  The meaty , deep rich flavor it adds will surprise you!  A nice lean piece of salt pork can be used 1/4 inch slice at a time, and the rest kept in the freezer for months. It is very easy to slice when frozen, so no drastic temperature change is needed to use. While used around the world, it is indispensable in traditional New England cooking, and not to be confused with fat back, which is unsalted. When used in a dish like this chili, salt the dish when the slice is removed, when you can determine how much salt the saltpork has added.

Ingredients for Building a Better Chili Recipe  (serves 6)

• 1 pound ground chuck – 85% lean, scrambled until just cooked
• 1 1/2 cups beef stock
• 1 medium yellow onion, diced
• 1 red sweet pepper, seeded and diced
• 1 green sweet bell pepper, seeded and diced
• 3 small fresh chili peppers
• 1  16 oz. can fire-roasted diced tomatoes
• 1  16 oz. can black beans, drained
• 1  16 oz. can red kidney beans, drained
• 1/4 inch slice of salt pork
• 2 tablespoons freshly ground cumin
• 2 large cloves garlic
• 1/2 to 1 teaspoon ground cayenne pepper
• 2 teaspoons dried oregano
• 1 bay leaf
• Freshly ground black pepper
• Kosher salt
• Water

Garnishes:

• Lime wedges for squirting on top
• Great guacamole
• Fresh cilantro
• Small cubes, or shredded, melting cheese such as Asadero

•  To begin, dice the onion and add to a heavy soup kettle with the small piece of salt pork, the bay leaf  and about 1/4 cup of water ( just enough to cover). Simmer together until the onion is soft and translucent. Meanwhile, remove the seeds from all the peppers and dice. I seldom go for the expensive imported greenhouse sweet red peppers – I like the more economical Red LeRouge pepper better.
• Add the diced peppers to the kettle, along with the beef stock, garlic, oregano, cumin, cayenne pepper and several grinds of black pepper. Simmer until the peppers are very tender. Meanwhile, scramble the hamburger.

• When the peppers are cooked, add the beans, tomatoes and hamburger.  Stir everything together, and add just enough water to barely cover the ingredients.
• Cook at a low simmer, stirring often, for about 1/2 hour.
• Remove the bay leaf, the slice of salt pork  and adjust for spiciness (add more cayenne if needed) as well as  for salt and pepper. At this point the flavors will be coming together, but the chili can continue to be cooked on very low heat longer to thicken it up. Just remember to stir often to prevent the beans from scorching on the bottom.
• Chili is done – now it’s time to work the garnishes!

I find that the wonderful taste of fresh cilantro is lost when added to the chili as it’s cooking. Instead I like to put it on top of the chili once it’s in the bowl. The same goes for  fresh lime juice. It is a wonderful, bright note to the chili, but isn’t the same when cooked along with the chili. Just squirt on top when it’s dished.

A lot of people, including me, enjoy sour cream as a garnish for chili – but instead of sour cream I often use my Great Gucamole. More unusual, but really delicious!

 Also a must for me is a good melting cheese on top, and my choice for that is Asadero. This semi-soft cheese from Mexico has a lot of the same qualities as mozzarella  – including the wonderful stringy effect when it’s warmed up in the hot chili!

If your idea of a great bowl of chili doesn’t include a lot of things on top of it, eating it straight up  will still give a flavor-packed bowl of warm goodness. Enjoy!

 Funny Story:  I got a call from Rob last week day asking me where my chili recipe was on Timeless Gourmet…..because when a friend of ours asked him where she could find a chili recipe good enough for a chili cook-off,  he told her to visit my food blog.  He thought something must be wrong with the link – but award winning or not, I have simply never posted my chili before!

Even funnier was when he said - ”N0, I’m sure it’s there – I remember the pictures!” So for Rob- here’s the missing link. One of your favorites – and thank you for so thoroughly enjoying it.