One of the (10,000 bazillion) reasons Chris and I work so well together is that we play to each other’s strengths, we complement one another. For example, when we plan vacations, I like to hop around to tons of places, he likes visit 1-2 spots and really hone in on them. We usually compromise at 2-3. When we painted our kitchen together a few weeks ago (notice the teal in the back?), I agreed to do the tedious taping of the trim and mind-numbingly boring detail work, as long as he promised to do the big areas of rolling and lots of the cleanup. When I make dinner, he (usually) does the dishes. I drive, he navigates.
You get the point, right?
And when major holidays or events roll around, he likes to stick to tradition, and keep things as they usually are. I’m fine with that, as long as there’s good food involved, which there always is. For July 4th, we always make burgers. These are still one of my favorites. For Thanksgiving, we don’t do anything crazy with the turkey, and we can’t change the stuffing, but I have free reign over most of the other dishes (which even I, Miss I-Hate-To-Make-Things-More-Than-Once, usually only rotate out the green veggie dish and keep the rest the same, too). There is usually a time of the year that we find a reason to make pulled pork (like watching a season of The Walking Dead. Get it – pulled pork?! shredded meat?! bwa ha ha), and there’s always another holiday, like Memorial Day perhaps, where we just plain ol’ grill.
Let there be no doubt in your mind that Super Bowl Sunday is its’ own holiday, too. And when Super Bowl Sunday rolls around, it’s chili time – 20 degree weather outside or not.
Mind you, a move West hasn’t changed a single one of these traditions – somehow we manage to really gravitate towards the same type of people no matter where we live – the ones that like to eat, drink, and have a shit-load of fun together. And as per usual, we have no issue with hosting, again playing to the “as long as we get to make good food” mantra.
This time around, instead of making 1 chili for everyone to eat, we made 2 different chili recipes – watch out! The recipe below is adapted from a Texas-style all-beef chili. For you Texans-to-the-core out there, don’t hate, but I put beans in it, too (!). I won’t be caught walking an alley of Texas alone (does Texas have alleys?), that’s for sure, because I’m about to let ya’ll know that this girl LOVES beans in chili. Plus, even though we doubled mostly everything in the original recipe, I couldn’t quite bring myself to dump 8 lbs of beef into a pot, but by all means, if you prefer beef to the beans, go for it. I liked the additional texture of pinto beans, and clearly I need just a little more ammo in my nightly “Dutch ovens“, so there you have it ;).
The other recipe satisfied the gluten-free and white-meat-only eaters out there, and was another tasty concoction – a white bean and chicken chili, with loads of chili powder. Maybe I’ll share that one a little later on.
And of course, there’s no such thing as chili without some cornbread, and we all know how much I love cornbread, right?! No pics of it, and no leftovers either. Sad faces.
But when it came to the chili, we were happy to eat it for another couple of nights. Happy faces!
Oh, and GO, Bears! 49-ers? Ok, ok, YAY GIANTS!
Beef & Pinto Bean Chili with Ancho, Mole, and Cumin
Adapted from Bon Appetit, February 2009 via Epicurious; serves 12-16
I should add here, that the serving sizes are NOT generous (maybe 1 cup each). They’re based on the fact that this chili was eaten after tons of other snacks were consumed, so ginormous bowls of chili were not had. If you’re making this chili for dinner, I’d guess that this exact recipe yields closer to 10-12 servings. But it’s hearty, so consider yourself forewarned!
time commitment: at least 4 1/2 hours, most of which is inactive
2 T cumin seeds
8 bacon slices, chopped
1 4-pound boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes
2 large onions, chopped (about 4 c)
8 large garlic cloves, chopped
7 c beef broth, divided, possibly more
1/4 c pure ancho chile powder
1/4 c chili powder
2 T mole paste
1 T salt
4 t apple cider vinegar
1 T dried oregano
1 bottle of stout beer
4 15-oz cans of pinto beans, rinsed and drained
1/4 c masa (corn tortilla mix)
1/4 t cayenne pepper
Chopped green onions
Sliced fresh jalapeño chiles
Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mortar with pestle.
Meanwhile, sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 3 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1 c broth to pot. Bring to boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chile powder, chili powder, mole paste, salt, vinegar, oregano, and cumin. Add 6 cups broth, stout, and pinto beans; bring to boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired.
Chili can be made up to 3 days ahead (and making it ahead does give flavors time to meld, so try to make it at least a day in advance). Let cool at stovetop for an hour, then refrigerate. Rewarm over low heat before serving.
Set out garnishes as desired. Ladle chili into bowls and serve.