Not-Just-Any-Chili
This chili recipe uses a variety of ingredients to combine tastes in an original way. It is easy and is even better for leftovers. I have also made it with turkey and chicken. Yum! It seems like many ingredients but it is mostly seasoning, easy and in your pantry for sure.
This chili recipe uses a variety of ingredients to combine tastes in an original way. It is easy and is even better for leftovers. I have also made it with turkey and chicken. Yum! It seems like many ingredients but it is mostly seasoning, easy and in your pantry for sure.
- 1 bay leaf
- 3 tablespoons worcestershire sauce
- 3 cloves garlic
- sour cream optional
- 1 can beer
- 1 teaspoon cumin ground
- 1 beef bouillon cube
- 1 tablespoon chilli powder
- 2 pounds chili ground beef
- 1 large onion coarsly chopped
- 1 large can(1lb.12oz.) tomatoes or chopped
- 1 can (15 oz.) tomato puree
- 2 cans (15 1/2 oz.) chili bean or plain beans or use dried beans
- 3 tablespoons aromatic bitters
- 2 large carrots chopped finely
- 1 teaspoon,or to taste red pepper crushed
- 1 teaspoon coriander ground
- 1 teaspoon thyme leaves
- 1 teaspoon oregano leaves
- 1 teaspoon dry basil
- cheddar cheese optional
- green onions optional
- Carbohydrate 63.7426866791406 g
- Cholesterol 103.7084 mg
- Fat 25.4288903343281 g
- Fiber 11.2464547393141 g
- Protein 43.4927470577333 g
- Saturated Fat 9.49181791691299 g
- Serving Size 1 1 Serving (667g)
- Sodium 1390.76091670081 mg
- Sugar 52.4962319398265 g
- Trans Fat 3.74061215009468 g
- Calories 667 calories
Step-by-step
- Brown beef in a 6 qt. kettle, cook until brown. Add onions and cook till soft. Stir in tomatoes (break up) and their liquid, tomato puree, beans, Worcestershire, bitters, carrots, beer, garlic, bouillon cube, red pepper flakes, bay leaves, chili powder, coriander, cumin, thyme, oregano and basil.
- Bring to a boil, turn heat down to simmer, uncovered, stirring occasionally, until thick (about 2 hrs.). Skim fat and remove bay leaves.
- Pour into bowls. Top with shredded cheddar cheese, sour cream, sliced green onions (including tops).
Undercooking the initial beef and onion mixture leaves excess moisture in the pot, preventing the proper Maillard browning required to build deep savory notes. Ground beef should be browned thoroughly in a six-quart kettle until the meat develops a deep brown crust on the bottom of the pan before the onions are added to soften.
Alcohol and bitterness act as chemical catalysts in long-simmered braises. Beer introduces ethanol, which acts as a solvent to extract flavor compounds from the spices that are otherwise insoluble in water, while aromatic bitters contribute botanical congeners that sharpen the heavy tomato and beef flavors.
Fine dicing of carrots using a food processor ensures the vegetables break down entirely during the two-hour simmer, releasing natural sugars that balance the acidity of the canned tomatoes and tomato puree without requiring added sweeteners.
Simmering the pot uncovered allows steam to escape continuously, concentrating the liquid until excess fat rises to the surface for easy skimming. Leftovers taste better after twenty-four hours in the refrigerator because starches from the beans fully hydrate and bind the remaining free liquid.
