Make A Mean Chili
Can you slice and dice, and crack open a beer? Than by all means, you can make a hearty dish that’s sure to put some meat on your manly bones. There’s no better way to banish winter chills than chili—the king of comfort food, and the meal that cooks itself while you watch the game. Not a sous-chef? Don’t even know how to pronounce that? No worries. There’s no reason you can’t whip up a mean chili without the missus. We get it—you’re so not the recipe-clipping type of guy—but for this, you might want to make an exception. Bust out your measuring cups and fire away. Here’s your mission if you choose to accept it: chili, two ways.
Executive chef William Muzioof of View in Oakdale, NY shares his secret to win over your gang on game day.
What you need:
Ground Chuck Beef: 4lbs
Kidney Beans (soaked): 1lb
Onions (minced): 10oz
Red Peppers (chopped): 4oz
Green Peppers (chopped): 4oz
Jalapeno Peppers (chopped): 2oz
Vegetable Oil: as needed
Garlic Cloves (minced): 3each
Chili Powder: 1oz
Cumin Ground: 1oz
Oregano (dried): 1Ž2 oz
Tomato Puree: 3 fluid oz
Beef Stock: 16oz
Tomato Concasse: 1 1Ž2 lbs
Garnish: Onions, Cilantro,
Cheddar & Jack Cheese
Season the beef with salt and pepper.
Sweat the onions in hot oil. Add the red, green and jalapeno peppers and cook until almost tender. Add Garlic and cook until aroma is apparent.
Add Beef and sauté until lightly seared.
Add spices and sauté briefly. Add tomato puree, beef stock and beer. Mix together with the beef.
Bring Chili to a simmer. Cover the pan and braise the meat on the stove until tender.
Add tomato concasse and the kidney beans. Heat the chili thoroughly. Adjust seasoning with salt and pepper.
Garnish each serving with onions, cilantro and cheeses.
(Yields 15 Servings)
SMOKY BACON-CHIPOTLE CHILI
If Bacon’s your thing (we know it is!) than chef Damien O’Donnell of Harbor Grill in East Hampton, NY has your ticket to bacon-y bliss:
What you need:
Ground Beef – 3lb
Applewood Bacon, Diced – 3/4 lb
Onion, small dice – 1 large
Garlic, chopped – 1/4 cup
Chipotle Peppers, chopped – 6 ea
Diced Tomatoes – (3) 14 oz cans
Cumin -1 Tbls.
Cinnamon – 1/2 tsp
Dark Beer (Brooklyn Brown) -1 bottle
Black Beans 1- 14 oz can(strained)
Lime Juice – 2 Limes
Cilantro – 1/2 cup
Salt and Pepper
Heat a 10 qt pot over medium to high heat. Brown the ground beef and season with salt and pepper. Strain the meat through a collander to discard the grease. In the same pot saute the bacon with the garlic, onion, cumin and cinnamon until the onions are just tender and the bacon starts to just crisp. Next add the beer, tomatoes, chipotle peppers and strained ground beef and let simmer on low to medium heat for 45 minutes. Finally add the black beans, cilantro, lime juice and check to see if it needs a little salt and pepper. Let simmer for 10 minutes and done!
Melt some cheddar cheese over the top and serve in a large bowl with a mound of tortillas chips on the side.
Janene Mascarella is a lifestyle writer whose work has appeared in The Washington Post, CNNMoney, American Way, Self, Glamour, Cooking Light, Women’s Health, Woman’s Day, Bella, Mint.com, Currency, Parenting, Parents, Family Circle, American Baby, AOL Travel, and iVillage. Follow her on Twitter: @MrsWrite