chili + cornbread.

out of focus.

it was so good that despite the quality of lighting, the shot was out of focus. for the first time in my life, my husband was nagging me to start eating. so, while out of focus, this is an accurate representation of the food situation at hand.

andrew does not like chili. this statement is no longer true. we discovered, it seems, that he dislikes beans in his chili. but this? this was the ticket to eating chili in our house, which is probably for the best. there are leftover. glorious leftovers. also leftover? crack pie. it’s -20 here. we’re subconsciously trying to fatten each other up. it’s for the best, really.

chili con carne
liberally adapted and scaled down from this month’s bon appetit*

1 lb ground beef, lean
1 lb stewing beef, cubed
2 tablespoons canola oil, divided
1 medium onion, chopped
1 head of garlic (about 15 cloves), peeled, chopped
3 carrots, sliced**
2 tablespoons ground cumin
1/2 tablespoon red chili flakes
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cocoa
1 12-ounce bottle dark beer
1 28-ounce can diced tomatoes in juice
2 teaspoons dried oregano
2 teaspoons coarse kosher salt
2 tablespoons tomato paste
3 tablespoons masa (corn tortilla mix)

heat 1 tablespoon oil in large pot (we used the giant creuset) over medium-high heat. add beef; sprinkle with salt.
cook until browned, stirring occasionally, about 3 minutes.
using slotted spoon, transfer beef to large bowl.

reduce heat to medium. add 1 tablespoon oil and onions. sauté until soft, 8 to 10 minutes. add garlic; stir 2 minutes.
add ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute. add beer; stir 1 minute, scraping up browned bits.
return beef and juices to pot. add tomatoes with juice, oregano, and 2 teaspoons coarse salt. bring chili to boil. reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is just tender, 1 1/2 hours.
cool 1 hour, then chill uncovered until cold.
cover; chill overnight.

spoon fat from chili. bring chili to simmer over medium heat. stir in tomato paste. sprinkle masa over; stir to blend. simmer uncovered until thickened and beef is very tender, stirring often, and adding more water (or beer!) by 1/4 cupfuls if too thick, about 30 minutes.

enjoy with cornbread.

*can we talk about how misleading the cover of this month’s issue was? honestly! on the cover? brownies. inside? LOTS of chili recipes. and comfort food. and salads! not brownies! the insanity.
**this was my addition. my boss and i talked last week about how one does not put carrots into chili. it turns out that the winner at this year’s chili contest included carrots. my mother used to put grated carrots in hers. the flavour is redeeming, but it works best when they are sliced, if at all.

3 thoughts on “chili + cornbread.

  1. Pingback: meditations. « heartful mouthful

  2. Pingback: white bean chipotle chili « heartful mouthful

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s