It’s finally feeling like fall here in Central Oklahoma. In fact, it’s pretty chilly today and Saturday – also known as game day in Norman – is forecast to be almost cold! OU is playing down in Lubbock Texas but we (and I mean the entire family) will be watching on the TV and eating this chili along with a few other delights I will share later this week. The three things you must remember about this particular dish is you must make it at least one day in advance, although you can make it up to three days in advance without freezing, it is the most ingredient intense chili you will ever make, and finally the complex flavors that come together in this chili cannot be beat! If you follow the recipe as it is (even while you are turning up your nose) I promise, you will be happy and so will your family! You will need:
You will also need a Dutch Oven or big pot. I love mine, got it on sale at Kohl’s.
Rootin’ Tootin’ Two-Day Chili
On to the ingredients:
2 Tablespoons vegetable oil
2 Onions chopped
3 Cloves garlic
1 Lb. ground beef or pork (I use pork)
1 Lb. steak cubed (I use ribeye)
1 (14.5 ounce can) diced tomatoes with juice
1 (12 ounce) can/bottle of dark beer
1 Cup of strong brewed coffee
2 (6 ounce) cans of tomato paste
1 (14 ounce) can of beef broth
¼ Cup (not packed) brown sugar
1 Tablespoon of Cumin Seeds or 1 teaspoon of ground Cumin
1 Tablespoon of unsweetened Cocoa Powder
1 teaspoon of dried Oregano
1 teaspoon of ground Cayenne Pepper
1 teaspoon Coriander seeds (this is what Cilantro sprouts from)
1 teaspoon of salt
1 teaspoon of pepper
4 (15 ounce) cans of Kidney or other kind of beans, drained – optional – we don’t use them
4 fresh chili or jalapeño peppers seeded and chopped. Or, leave in the seeds if you want it hot.
Put vegetable oil in bottom of a Dutch oven and then add meat, onions, garlic, salt, and pepper. Let brown for about 10 minutes. Drain meat if you like.
Put the next ingredients, including 2 of the cans of beans if using, into the pot and stir, reserving the peppers and 2 cans of beans.
Simmer on low for 2 and ½ hours, then stir in other 2 cans of beans (remember to drain them) and the peppers. Cook 30 more minutes.
Take pot off stove and allow cooling. Place in the refrigerator for at LEAST 24 hours. If you do not take this step – will be sorry because it will taste awful and sweet and chocolaty – YUK!! But, if you let it percolate and marinate for 1 full day in the cold, it will be spectacular! If you fix it like written and do not add pepper seeds or more Cayenne, this will not be hot and spicy – it will be savory. Also, in the end, this chili is thick and not “loose”. If you want more liquid-like chili, run the meat through a food processor after browning with some beef broth and then either don’t drain the beans if using or add some more beef broth.
In our family, Top Girl and Wonder Boy do not like hot and spicy and Mr. Picky eater cannot eat it much anymore. Son-in-law and Lawyer Boy think “the hotter the better!” I’m somewhere in the middle of all that so I serve the chili with Fritos or tortilla chips, mild salsa, cheese, onions, and for my 2 boys I put some of my canned Hatch Chilies on the table for them to stir in. Everyone is happy, especially if the Sooners (or Cowboys) are winning! Go on, try it – you’ll LOVE it! Mr. Picky-eater does and you KNOW how he is. Look at this: Every Lovin’ Spoonful! YUM!!