I have been accused by a certain someone of having 'so much' stuff that I wouldn't know if some of my things were to 'disappear' (not in the magical or thievery sense but in the throw away/give away sense). My response to this insanity is usually in the form of a slight protest ('that would not happen') along with a veiled threat ('one could be punished by some higher power'). While recently living out east for several years I would sometimes wonder if that certain someone would really throw away/give away my things (while the cat is away, the mouse will reorganize everything). None of my fears came to fruition but a discovery was made upon my return. I will start by saying I am finally relented in believing there is some truth to the 'out of sight, out of mind' adage. While looking for some brown tortoise glassware I thought I had, I (re)discovered an unopened LeCreuset box containing a 7 1/4 quart cast iron Dutch oven in the most beautiful shade of cream (how many other things were hidden from view by a certain someone while I was away?). Upon (re)discovering the box I remembered I had bought it shortly after buying one for my sister one Christmas several years ago. Uncharacteristically I didn't put the pan to use right away. I wonder what other 'out of sight, out of mind' things are waiting to be found?
My Tucson friend recently shared a beef chili recipe with me, one her husband received from one of his customers years ago (story has it this chili had once won a contest somewhere in Ohio). With the rediscovery of the Dutch oven and receipt of the chili recipe all happening within 24 hours of each other, it seemed as if the universe was telling me to 'christen' the dutch oven with the beef chili recipe. It was also time for me to make the 'from sweet to savory' shift (at least momentarily).
When I looked at the ingredients in the recipe I wondered if it was going to be a 'thin, more saucy chili or a rich, thicker chili?'. I was still hoping the answer was going to be a rich, thick chili as I opened up all of the cans of tomatoes and tomato sauces. I won't completely admit to how much I like to get the answers I hope for (but who doesn't?), so I won't go on endlessly describing how beyond thrilled I was when I got the answer I wanted. I will simply say this is a hearty, soul satisfying, wickedly divine, bound to get you rave reviews from family and friends kind of chili. Someone in Ohio knew what they were doing when they created this beef chili recipe. My apologies to all Texans.
The base layer of this chili begins with sautéing a diced, large sweet onion in two tablespoons of vegetable oil on low heat until is has softened (cooking time ranges from 5 to 10 minutes). Increasing the heat to medium-high, the ground beef (I used ground chuck) is added to the onions. Cooking time is approximately ten minutes or until the meat is no longer pink. The recipe called for one and one-half pounds of ground beef, however, for an even meatier chili, I would (strongly) recommend increasing the ground chuck to anywhere between 1 3/4 to 2 pounds.
After the onion and beef layers comes the spice layer. The chili powder, Aleppo pepper, taco seasoning, brown sugar, salt and pepper are added and the entire mixture is cooked over medium-high heat for another 1 to 2 minutes. I used a pre-packed taco seasoning mix but you could make your own.
Reducing the heat to low-simmer, the crushed tomatoes, diced tomatoes, stewed tomatoes, tomato sauce, crushed tomatoes, and tomato paste are layered on next. Covering the pot the onion/meat/spice/tomatoes are simmered for 50 to 60 minutes (stir occasionally). Originally thinking two 28 ounce cans of tomato sauce would create a 'thinner' chili, I decided to use one 28 ounce can of diced tomatoes and one 28 ounce can of tomato sauce. Because I liked, no let me reframe, because I LOVED the outcome of the texture of the chili, I would definitely repeat this alteration to the recipe again. Lastly, the kidney beans (rinsed and drained), black beans (rinsed and drained), chili beans and diced jalapeños are mixed in. The chili continues to cook on low-simmering heat for an additional 15 to 20 minutes or until the jalapeños are tender.
The heat in this chili comes from both the spices and jalapeños. Not having tasted the chili before, I went conservative on the 'heat' factor using only three of jalapeños and not using any of its' seeds. Now that I have tasted the chili, I would use four jalapeños and 'some' of the seeds. What do I mean by some? At least half of the seeds from one of the jalapeños. If that doesn't increase the 'heat' factor enough, I would use all of the seeds from just one of the jalapeños or I would increase the amount of Aleppo pepper. The combination of increasing the jalapeño seeds and Aleppo pepper would definitely ramp up the 'spiciness' to the chili. (Note: I generally used Aleppo pepper in lieu of red pepper flakes as I like the flavor it imparts.)
After making the beef chili I called my Tucson friend saying I wish I had a drone to send her a delivery so she could tell me how it compared (or didn't) to how she has made it. You see the recipe she shared with me contained only the ingredients. So I used what I know about building layers of flavor and made the chili using this knowledge. It is quite possible when she reads this blog she will be wondering what happened to the recipe she had sent me. I suppose we should have a beef chili throwdown the next time I come out to visit (if I am invited back!). My hope is that there is no discernible difference (other than 'heat') between the two. You probably have guessed by now I like when I get what I hope for. (When I make a friend's sugar cookies in a couple of weeks, I should probably make the 75 minute drive up to her house so she can weigh in on them after I take some liberties with her recipe too.)
A certain someone here declared this beef chili 'a winner'. Not only was he unaware of its' origins as a chili cook-off winner, he doesn't always give everything I make such a resounding endorsement (go figure). Often I am too 'close' to making a dish to be its' best 'rater'. Given I can be fairly hyper-critical (of myself), the feedback helps me gauge how close (or far off) my own assessment of the dish was.
For family and friends who aren't big fans of a chili with too much spice, remember it can always be cooled down with the sides of Mexican Crema (or sour cream), freshly grated aged Cheddar cheese, mild green onions, and some corn bread or corn muffins. And oh, don't forget the Dos Equis.
Beef Chili (slight liberties taken with the recipe shared by friends Sue and John Workman)
Serves 8 to 12 or more (this makes alot of chili!)
Ingredients
1 large sweet onion, diced
2 Tablespoons vegetable oil
1 1/2 pounds ground chuck (if you like an even meatier chili, use 2 pounds of ground chuck)
4 Tablespoons Taco Seasoning (I used a one ounce package of Old El Paso Original Taco Seasoning Mix which was just slightly short of 4 Tablespoons. You can also make your own taco seasoning.)
2 Tablespoons Chili Powder
1 teaspoon Aleppo pepper (or crushed red pepper. If you like your chili hotter, increase the amount the Aleppo or red pepper up to one Tablespoon)
3 Tablespoons light brown sugar
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon black pepper
1 (14.5 ounce) can of diced tomatoes with Zesty Jalapeños
1 (28 ounce) can of stewed tomatoes
1 (28 to 29 ounce) can of tomato sauce
1 (28 ounce) can of crushed tomatoes (or use two (28-29 ounce) cans of tomato sauce)
1 (15.5 ounce) can of red kidney beans, drained and rinsed
1 (15.5 ounce) can of black beans, drained and rinsed
1 (15 ounce) can of mild or spicy chili beans (do not drain or rinse)
2 (6 ounce size) cans of tomato paste
4 jalapeño peppers, seeded and diced (for a chili with some heat, use all 4 jalapeño peppers; for a milder chili use 2 jalapeño peppers; I was a spice wimp and used only 3 jalapeño peppers) Note: For added heat, add some of the jalapeño seeds to the chili.
Mexican Crema or Sour Cream
Grated aged cheddar cheese
Sliced Green onions
Cornbread
Directions
1. In a large, heavy 6 to 7 quart pot (use cast iron if possible), heat the vegetable oil over moderately low heat, cooking until the onions have softened (about 5 to 10 minutes).
2. Increase heat to medium, add the ground chuck for about 10 minutes or until it is no longer pink (stir occasionally breaking up any large lumps).
3. Add chili powder, Aleppo pepper, taco seasoning, brown sugar, salt and pepper. Cook for another 1 to 2 minutes.
4. Reduce heat to simmer, add crushed tomatoes, diced tomatoes, stewed tomatoes, tomato sauce, crushed tomatoes, and tomato paste. Simmer, covered for 50 to 60 minutes (stir occasionally).
5. Add kidney beans, black beans, chili beans and diced jalapeños. Simmer for additional 15 to 20 minutes or until the jalapeños are tender.
6. Serve in bowls and top with Mexican Crema (or sour cream), grated cheese and sliced green onions. Serve with cornbread.
Note: Can be made the day before. Reheat on simmer until hot.
Concord grapes growing in Little Compton, Rhode Island (early September 2014)
