Chili is one of my favorite foods. I simply can’t get enough. In the past couple of years, I’ve been making Boilermaker Tailgate Chili from allrecipes.com pretty much exactly from the recipe. It has it all, depth, heat, aromatics — it’s well balanced and way more than just tomatoes, beans, heat and meat.
I call it “The Chili,” and I make the whole batch — about 5 quarts — and John and I just eat it at every subsequent meal until it’s gone. I might make it Sunday for the Super Bowl, but I’m still considering wings (first time trying those, from Rhonda Schember’s column this week) or pulled pork.
In the interest of the Super Bowl day, which will most likely feature things that are not good for us, I think The Chili offers up the most nutrition, including Lean meat, heaps of vegetables and plenty of beans.
As good as it is, I’m tempted to try something else, especially since a new chili cookbook just landed on my desk, “The Ultimate Guide to Making Chili,” by Kate Rowinski and photographed by her husband, Jim Rowinski.
It looks great, and will definitely take chili soaring to new heights. To this end, it defines, features and recipes include many different chile powders, all made from specific chiles, such as ancho chiles, New Mexico chiles, chipotle. Then there are the chili powder blends that blow the heads off supermarket standard McCormicks, such as California chili powder, Gebhardt’s chili powder, New Mexico light chili powder, etc.
This is somehow simultaneously a strength and weakness of the book. I’m sure they’re wonderful dishes. But I don’t know how much I can spend on all different kinds of chili that they call for.
Many of the recipes keep it simple, but others call for up to five different kinds of powder.
They do talk up a spice purveyor called Pendrey’s, which sells a dizzying array of chiles and powders, and suggest beginners get an Assortment Pack.
As much as I love chili, that’s tempting. Very tempting.
And so is this:
1 tablespoon vegetable oil
3 pounds ground beef
1 large onion, coarsely chopped
2 red or yellow bell peppers, seeded and coarsely chopped
1 large jalapeno, chopped
2 cloves garlic, peeded and sliced
1 (28-ounce) can crushed tomatoes
8 ounces tomato sauce
2 tablespoons chili powder
1/4 teaspoon cayenne pepper
1 tablespoon sugar
1 tablespoon salt
1 (12-ounce) bottle Guinness or other stout
1/2 cup dark rum
2 (15-ounce) cans black beans, drained and rinsed
Salt and pepper to taste
Green onions, chopped
Cheddar cheese, grated
1. Brown ground beef with oil in Dutch oven. Add onion, bell peppers, jalapeno and garlic and continue to cook, stirring occasionally until vegetables are tender.
2. Add crushed tomatoes, tomato sauce, chilipowder, cayenne, sugar, salt, beer and rum. Simmer 2 hours.
3. Drain black beans and rinse to remove excess starch. Add to the pot and continue to cook for 20 minutes to heat beans thoroughly. Adjust seasonings as needed.
4. Garnish with grated cheddar and chopped green onions.
– “The Ultimate Guide to Making Chili,” by Kate Rowinski