(As made 12/1/2023, I never end up doing it the same way twice)
Put together from several recipes and much experimenting…
Shopping List:
Plenty of Ground Cumin (this is what makes chili taste like chili)
2 large yellow onions (more flavorful than white, don’t disintegrate, caramelize best)
Dried Chile Peppers (any type, I like Serrano, hot with smoky taste)
Paprika (smoked is always best, but not necessary)
Tortilla chips (handful for blending in chili powder)
Garlic Powder
Coriander
Thyme dried
Ground pepper
Kosher or Sea salt (NO TABLE SALT please – too salty, no flavor)
Sugar (just a sprinkle on onions to help caramelize)
1 tablespoon ground coffee
1 tablespoon cocoa powder
1 lb beef (85/15 ground, or chuck steak cubes or beef ribs, remove bones after cooking)
1 lb sausage (chorizo best)
Beans — One 14.5 oz can each (without chili sauce): Cannellini, Red Kidney and Pinto (others good, my preference)
1 cup chopped celery & carrots
Sun Dried Tomatoes (2-3 ounces)
One small can of Chipotle Pepper in Adobe Sauce (very spicy, one or two peppers chopped enough)
Two 28 ounce cans whole peeled authentic Italian San Marzano tomatoes (Cento brand is very good)
One 14.5 oz can of tomato puree (not sauce or paste)
One cup beef or vegetable stock (save some for later if needed during cooking). Stock is more flavorful than broth. Of course, homemade is always best but that’s another story.
Diced red/yellow/green peppers
DIRECTIONS
*Homemade Chili Powder (store bought OK, sort of – more expensive and less pungent)
(Can make ahead, can make extra for storage in airtight container)
— SIX Dried Chile Peppers shredded and quickly toasted in skillet over Med High heat just 4-6 min to release aroma (Don’t burn, remove immediately if smoking. WARNING: Do not hover over pan or inhale smoke, tastes like tear gas!).
— Put in blender with handful of any brand tortilla chips.
— Add one tablespoon each: Cumin, Paprika (smoked if you have it), Garlic Powder, Coriander, plus 1 teaspoon Thyme and Ground Pepper. No salt.
— Grind to fine texture.
Tip: to keep beef moist and tender during cooking, mix in a bowl with ½ cup water, 1 teaspoon salt and 1 teaspoon baking soda for 20-30 min before cooking.
Tip: 1 tablespoon each of ground coffee and cocoa powder adds rich flavor, a secret ingredient chefs use in chili.
Tip: CUMIN is the ultimate chili ingredient, have LOTS on hand and keep adding to taste throughout. So far, I have not found a way to add too much, but I suppose it’s possible. NEVER make chili without it.
COOKING
— Saute beef and sausage on Medium heat in pot or preferably a Dutch Oven with no more than 1 tablespoon oil to brown beef and get sausage crispy (About 10 min). Unlike spaghetti sauce, DON’T drain meat, rendered fat is TASTY in Chili.
— Still on Medium heat, add two large sliced yellow onions to meat, sprinkle on sugar to help caramelize onion, cook 6-8 minutes until onion is tender and just starting to brown.
— Add 1/3 cup red wine (cooking wine OK), scrape bottom and sides to unstick bits (what the chefs call “deglaze”), stir well and let sit a few minutes (still on Medium heat) for wine to cook down some (evaporate or “reduce” as the chefs call it).
— Add one 14.5oz can each plain beans (without chili sauce): Cannellini, Red Kidney, Pinto (include can liquid) – other bean choices are fine, but these are my faves.
— STIR THOROUGHLY
— Add one cup finely chopped celery & carrot.
— Add two chopped Chipotle Peppers in Adobe Sauce (GOYA brand is good). More to taste, but be careful: although delicious, very spicy) — Can replace with raw chopped jalapenos but this is more flavorful, a key ingredient for this recipe.
— Add two 28 ounce cans of whole peeled authentic Italian San Marzano tomatoes (Cento brand is VERY good, and certified Italian). Squeeze tomatoes by hand into small chunks before adding.
— Add your homemade Chili Powder (*recipe above). Save some for the end in case needed.
— Add one cup Tomato Passata (not paste or sauce). Tomato Puree OK but Passata is thicker (Cento brand is good).
— Add 2-3 ounces Sun Dried Tomatoes.
— Add ½ to one cup beef or vegetable stock depending on how thick or thin you prefer (save some in case more liquid needed during cooking).
— Add 1 cup diced red/yellow/green peppers.
— Add 1 tablespoon ground coffee and 1 tablespoon cocoa powder.
— Add kosher salt & ground pepper to taste (easy on salt, can always add more later).
— ADD MORE CUMIN TO TASTE (don’t be shy, Cumin is what makes chili taste like chili).
Preheat oven to 275 convection, 300 regular
— Raise heat for pot on stovetop to Medium High, stir and bring to simmer (scrape and stir any bits stuck on bottom or sides)
— To prevent excessive evaporation (and a dry chili) tightly cover the top of the pot with a sheet of aluminum foil before placing lid on pot (lid goes on top of foil for a maximum seal)
— Place pot in oven 2 Hours, but check at one hour, add more broth or puree if getting too dry.
Serve with shredded cheese, diced green onions and sour cream on the side (or chopped cilantro or parsley also good)