Chili is one of those foods I love to experiment with, and I have several recipes I cook from, depending on my mood. This is my new go-to chili recipe, which I found tucked in the back of a newspaper "easy living" section a few months ago. It's fair to say I'm obsessed.
"Easy Living" this recipe truly is, and the biggest surprise is how incredibly tasty a few ingredients can be, once you find the balance!
I've adapted this from Ruth Reichl's chili recipe--if you don't know Ms. Reichl, you're in for a treat. America chef, food writer and co-producer of the PBS show Gourmet's Diary of a Foodie, her food journey is well worth discovering and following.
Lion's Roar Chili
Olive oil for sauteing
3 medium onions, chopped
4-6 cloves of garlic, mashed
1 t oregano
1 t ground cumin
1 T chili powder, divided
salt & pepper to taste
*1 lb ground beef sirloin, (grass fed if possible)
1 7 oz can chipotle chiles in adobo sauce
1 28 oz can fire roasted tomatoes
1 12 oz bottle of dark beer (I like Sam Adams Octoberfest)
1 C homemade chicken or turkey broth
1 15 oz can of black beans, drained and rinsed
1 15 oz can of kidney beans, drained and rinsed
2 oz good quality 70% or more bittersweet chocolate
1. Heat olive oil in large pot over medium heat, add onions and saute until tender, about 5 minutes. Add garlic, cook 1 minute until softened (careful not to burn).
2. Stir in oregano, cumin and 2 t chili powder, salt and pepper, and cook spices 1 minute.
3. Add meat, brown and crumble
4. Puree 3-4 chilies in sauce, depending on how much heat you like. I add the entire can.
Add chilies, tomatoes, remaining chili powder, beer, broth and chocolate.
5. Bring to a simmer, cover and cook 1 hour, stirring occasionally
6. Add beans, continue cooking another hour. Adjust salt and pepper to taste.
To serve, ladle over hot basmati rice. Top with shredded cheddar cheese, cilantro, sour cream and smashed blue corn chips.
Serves 8 very hungry people!
* Reichl's recipe called for ground bison. You could also forgo the meat entirely and throw in whatever veggies you have on hand.