© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Wayne Boatwright
Growing up in various parts of the Midwest, I never encountered a bowl of chili before the age of 18 that wasn't tomato-based or didn't contain beans, usually kidney beans. Traveling the Southwest lead me to many variations on "chili", some very authentic and many not. I like most of them. In fact, the only type of chili I don't like is Cincinnati-style chili. I don't like the spaghetti, macaroni, rice, chocolate, cinnamon additions/variations. I can't say it's bad; I just don't like it.
I offer here a bastardized variation on my mother's good ole Midwest-style chili derived mostly from pantry items. It's much spicier and much thicker than mom's, but the basic taste is the same. We like it; perhaps other will. No need to knock it if you don't agree...there are just simply too many variations out there to compare.
1 ½ pounds lean ground beef
3 tablespoons olive oil
1 large onion, ¼ inch dice
5 cloves garlic, finely minced
1 large fresh serrano pepper, ¼ inch dice
2 each fresh jalapeño peppers, chopped
½ cup good quality chili powder
2 teaspoons cumin seed
2 teaspoons coriander seed
2 teaspoons oregano, Mexican preferred
1 each bay leaf
½ teaspoon black peppercorns
2 tablespoons light brown sugar
1 tablespoon worcestershire sauce
1 can diced tomatoes with jalapeño peppers
1 can Mexican-style stewed tomatoes, finely crushed
1 can tomato soup, condensed
2 cans kidney beans, dark red
1 can kidney beans, light red
1 cup V-8 vegetable juice, approximately
In a large pot brown beef until all moisture is evaporated, leaving it somewhat chunky. Remove meat from pot and set aside, but do not drain.
In the same pot heat olive oil, then add onion and cook slowly until transparent and tender.
Add garlic and peppers, and continue cooking until peppers are tender.
Meanwhile, combine cumin seed, coriander seed, oregano, bay leaf, peppercorns, and grind in a spice mill until finely ground. Combine spice mixture thoroughly with chili powder and brown sugar.
Drain and thoroughly rinse kidney beans. Set aside.
Return meat to pot and stir to combine with sauteed vegetables. Add the spice mixture and combine well.
Add Worcestershire sauce, diced tomatoes, stewed tomatoes, and tomato soup. Add V-8 Juice to slightly thin mixture. (Do not add too much at this point.)
Bring mixture to a slow simmer, stirring frequently. Add reserved kidney beans and stir gently to combine.
Return to slow simmer and cook on very low heat, covered, for 1 to ½ hours, stirring occasionally to prevent burning.
Chili may be thinned further with additional V-8 Juice, beer, or water, according to taste, however, we prefer and serve it very thick.