Andy’s Best Chili
This is one of my favorite recipes, and one which I created entirely on my own—notwithstanding inspiration from other recipes I've used over the years. It makes a very flavorful chili, and I've won a chili cook-off or two with it—when I've worked places that did that sort of thing—not professionally.
It really is better when the finished chili has been able to meld its flavors overnight.
Ingredients:
- 3 T cooking oil
- 2 large onions coarsely chopped
- 8 or more cloves garlic (to taste), crushed or chopped (I love garlic and put in as much as I can—sometimes to negative comments. Be aware of your "audience"!)
- 2 T ground cumin
- 3 lbs. coarse ground beef, or
2 lbs. coarse ground beef and 1 lb. coarse ground pork - 8 T chili powder (1/2 cup)
See my recipe, below, which is optional (just the recipe, not the chili powder!) - 1 t oregano (Mexican, if available, but OK if not)
- 6-8 fresh jalapeño peppers, seeded and chopped
- 1 can (28 oz.) crushed tomatoes
- 1 small can tomato paste (6 oz.)
- 1 bottle amber or dark beer, warm
- 2 cans (16 oz.) pinto or red kidney beans, drained (optional—leave them out for "red" chili)
- 4 T chili powder (1/4 cup)
- salt and pepper to taste
- 1/4 C corn meal (optional)
Yes, you see chili powder twice in this recipe. It is a common occurrence in chili recipes you can find anywhere, and it really intensifies the flavor to have this second batch added during the final stage of cooking.
Directions
- Heat oil in a large pot and saute onions, garlic and cumin until the onions are soft, but not browned..
- Add the ground meat, 8 T chili powder, oregano and jalapeños and cook until the meat has lost its pink color. Drain off the fat, if desired. (I don't)
- Add the tomatoes, tomato paste and beer, bring to a boil and then simmer uncovered for 45 minutes to an hour, stirring often.
- Add the (beans and) 4 T chili powder, salt and pepper and cook for an additional half hour (at least!).
If you think the chili is too thin after all this time, you can add 1/4 cup corn meal and another half hour of cooking.
Andy's Chili Powder
When I have the time, the ingredients and the inclination, I make my own chili powder, which I think adds a bit of flavor to the final product. It is by no means necessary, and it is up to you whether you want to try it or not.
This recipe contains proportions of dried chilis, not specific quantities. Make as much as you need, or make more and freeze the rest for future use.
- 6 parts Ancho chilis
- 2 parts Chipotle chilis (1 part only for less heat)
- 2 parts Guajillo chilis
- 1 part Arbol chilis (leave out for less heat)
Grind all the chilis to a fine powder in a blender, spice grinder or what-have-you, and use as directed. I have a dedicated spice grinder I use only for chilis, as they leave some residue that is difficult to remove.
Please keep in mind that commercial chili powders contain other ingredients such as cumin, garlic and Mexican oregano. This powder is simply chilis, and should be used with appropriate proportions of these other ingredients if desired.
Use the powder in the above recipe, you can freeze any leftovers for future use.
