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Chili and Roasted Eggplant -- back to top

Garlic powder chili powder cumin oregano

I followed the recipe below and I actually did a pretty good job sticking with it. I roughly halved it. I used 2/3 lbs extra lean beef. Rather than use half a bell pepper, I actually used two (as the extra vegetables). I also 5 Birds Eye Chili and one small dried bhut jolokia. THat was all it needed to make the whole apartment nearly toxic. I spent quite a bit of time coughing to it. Instead of salt, I used extra Better Than Bouillon in the broth. For the seasonings, I used chili powder, cumin, garlic powder and oregano. I didn't really measure it but it was probably more than it called for.

I kept adding extra beer as needed to keep it moist. Probably a bit over had a bottle by the end. I cooked it for about 30-40 minutes before adding the tomatoes, beans and 1/2 cup of corn.

It was very, very good. Spicy from the peppers but a lot of flavor. Maybe a bit dry for chili but not really too bad. It made two big bowls (one dinner; one lunch). I would definitely make this again.

I also made roasted eggplant. I cubed a big eggplant, sprinkled it with a bit of olive oils, salt and lots of rosemary. I roasted it for 20 minutes at 400; tossed it and then another 20 but at 425. They were cooked nicely they were pretty good. Maybe a bit dry but that was fine. It was rather easy to make and I would do it again.

Points Plus for the chili:

2/3 lbs extra lean beef...11

1 can beans...8

1/2 cup corn...2

~1/2 beer...3

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24 for two large servings

How To Make a Very Good Chili (From The Kitchn)

Ingredients:

• 1 - 1 1/2 pounds ground meat or chuck roast (beef, buffalo, turkey or other) or vegetarian protein (tofu, Boca crumbles, or other) slice roasts into cubes
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1-2 other vegetables (like celery, carrots or zucchini), diced (optional)
• 2-3 cloves garlic, minced
• Seasonings (choose 2-3): 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
• 2 teaspoons salt, plus more to taste
• 1 cup amber or brown ale or red wine
• 3 cups chicken, vegetable, or beef broth
• 1 28-ounce can diced tomatoes
• 3 cups (2 16-oz cans) cooked black beans, pinto beans, or kidney beans
• 1 cup fresh or frozen corn kernels (optional)
• To serve: Shredded cheese, sour cream, diced avocados, chopped scallions, hot sauce, chopped cilantro

Equipment:

• Sharp knife
• Cutting board
• Large Dutch oven or soup pot

Instructions

1. Brown the meat. If using meat, warm a teaspoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish.

If you're making a vegetarian chili with tofu or other protein, add it along with the beans in Step 6. Reduce the amount of stock and the cooking time by half.

2. Cook the vegetables. In the same pot used to brown the meat, warm a tablespoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. It's normal for a dark sticky crust to start forming on the bottom of the pan.

3. Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds.

4. Deglaze the pan. Pour the beer or wine into the hot pan. Scrape up the dark sticky crust as the liquid bubbles. Continue scraping and stirring until the beer or wine has almost evaporated.

5. Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Bring the chili to a simmer and cook for 45-60 minutes, stirring occasionally, until the meat has is very tender (cubes of chuck roast may take a bit longer). The chili will still look soupy.

6. Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using), and vegetarian protein (if using) to the pot. Simmer for another 10 minutes. Taste and add more seasonings or salt to taste.

7. Serve with garnishes. Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months. Serve with cheese and other garnishes.

Original Wordpress ID and Date: 3158, 2013-02-14_210739

Kenji's Chili -- back to top

We actually made this on Sunday, 2015-11-01, but ate it last night.

We followed Kenji (from Serious Eats) recipe (local) as the main inspiration. We made a few changes based on preference (ground beef), what we had (vegemite) and general taste. A full list of changes and adjustments are below.

Overall, this was probably the best chili we've made. Probably not the best we've ever had but still. The only thing is is that it was just too sweet. I would probably skip the sugar all together and maybe lighten the bourbon. But, it still had tons of flavor. And I would add some hotter peppers (either fresh chopped, fresh in the paste, or dried in the paste) next time. There was little to no heat.

Changes

Below are a list of changes and some comments

• 1 lbs of lean ground beef instead of what it calls for
• Vegemite in place of marmite
  • We had it and I think they are roughly the same
• 1 tsp anchovy paste in place of whole anchovies
• Guajillo peppers in place of NM red chili
  • We actually bought the NM chili but forgot we bought them
• For the other peppers, of the options, we used Mulato and Arbol where given the option
• Added red bell pepper with the onions for extra bulk and flavor
• Added 1 cup of "broth" (water then Better Than Bouillon later) to the chili paste to help grind it and get it out
  • I didn’t read that we would try to toast the paste. Next time, I would only add just as much water as needed to make it come together. I don't think this had a huge affect but still, it would be better to not have it
• Used 2 cans of black-beans in place of the beans
  • Obviously skipped the soaking at the beginning
  • Skipped the extra hour of simmering to cook them before adding the tomatoes and vinegar
• Simmered for 1.5 to 2 hours or so
• Turbinado sugar for brown sugar
  • Less or none next time
• Used bourbon option
  • less next time

Recipe

Kenji: The Best Chili Ever (from Serious Eats)
Local Copy (U: "guest", P: name of my dog, all lower case)

Chili -- back to top

We made chili again using Kenji's Recipe (local). We followed the same basic changes as last time (2015-11-02) except we used about 0.85lbs of lean bison (all they had left). I think other than that, we tried to add as little water as possible to the paste. And we skipped the alcohol and sugar at the end.

Therefore, as we noted before, the biggest difference is to do the beef around the time you do the onion and to skip simmering the beans.

It came out really good as we had hoped. Lots of rich flavors and no grittiness. The only thing is, it makes about 4 (large) servings. In order to not be having half a can of beans at each serving, I think we will try to cut that down and then maybe add bulk in some other ways.

Chili (Big Batch) -- back to top

I made a double batch of Kenji's Chili using roughly the same changes as the first time. That is, essentially make his chili paste but but do the rest on my own.

Meredith was working on other things so I struggled a bit with the dried peppers. I ended up doing about 5-6 (for the double batch) of:

• NM red chiles
• Chile De Arbol
• Morita

That was the major change on the paste. Otherwise, I kept the paste pretty much to his standards.

I did end up making other changes. I do not recall them all, but some are:

• Didn't double the broth at the end. It was already very wet and I didn't want to add more
• slightly under on oregano (ran out)
• 3 cans of beans instead of 4
• Added two red bell peppers for bulk
• Skipped the garlic

I was a bit worried as it wasn't super flavorful at the start of the simmer. I added some soy sauce, salt, and pepper. That seemed to help a little, but after it simmered down for about 2-3 hours, I tasted it again and was very happy with it.

We got two dinners (with one being a larger portion) and 5 lunches, 3 of which are getting frozen for the future.