Monday, April 9, 2012

Blue Ribbon Chili

Whoa Mama. Tonight, I had the best chili I have ever eaten in my whole life. Ever. I have been to two (or one? I don't remember) chili cookoffs - this is still better. It takes as long as you want it to, anywhere from 2-4 hours, so it's perfect to start at lunch and eat for dinner. I don't have anything else to say - make this and eat it and LOVE IT. It is SO good.

2lbs of ground beef - we used angus beef from Shoprite, maybe this is the difference? I don't know. Get a good cow and grind it up.
6 garlic cloves, smashed and minced
1 cup chopped onion - one big one or two small ones
2/3 can of tomato sauce, eyeballed. It was a 28oz can, I poured in a little more than half :)
1/2 cup chicken broth or beef broth or water I'm sure it'll be just as good
1 bottle Corona - this is so key. It smelled so good. It tasted so good. I don't even like beer and I want to make it with 2 bottles next time. Maybe.
"3 Tablespoons Chili Powder" - we did not do this. I had 1 tablespoon and 1/2 packet of a Trader Joe's taco seasoning packet. It was perfect. I did find more Chili Powder later and I did shake a few dashes in. You should do this. 3 TBS of Chili Powder can kiss a lemon, because that TJ's taco seasoning made it.
2 tsp Italian seasoning - eyeballed. It may have been closer to a TBS. It was good.
1/2 tsp ground coriander - if you dont have it, NBD.
1 can black beans
1 can Cannellini beans 

First, wash your hands please.

In a dutch oven or stockpot or cooking receptacle, brown your beef. If you set the heat a little lower than medium, more fat will render out, which is what you'll be cooking the other ingredients in, so this is a good thing. Brown it, render it, whatever, then remove the beef with a slotted spoon to a separate plate or bowl, keeping the beef fat in your stockpot. Remove all but 2 TBS, or enough to cover the bottom of your pan and then some.

Turn the stove up to med high and toss in your onions and garlic cloves. Let them sautee a few minutes until slightly translucent and largely good smelling.  

Return the beef you set aside to your pot and throw in the rest of your ingredients except the cornmeal. Bring to a boil, then turn down to a simmer and cover. Walk away for an hour or two, but stir it every once in a while.

After an hour or so, sprinkle in a handful of cornmeal slowly. Stir it up. Walk away for another hour or two. Every once in a while, stir it and scrape up the goodies from the bottom of the pan.

When you're almost ready to eat, check on it - if it's thick, go for it. If you'd like to thicken it a little more, slowly stir in one more handful of cornmeal, and give it 15-20 minutes. Then take off the heat, serve into bowls, top with shredded cheese and tortilla chips on the side if you want. I am a chip fanatic with my chili and I am telling you, this chili didn't need a blessed thing.

Sit down. Thank the Lord for giving you this delicious nourishment. Eat it. Waddle away to do whatever you want to do, full and content.

The end.