With the coldest winter days upon us, warming bowls of comfort food seem to always be on our mind. In that regard — and in spite of the irony of its name — chili does the job every time.
Guests who have dined at Litchfield’s Restaurant at The Wigwam resort in Arizona when the specials menu has featured chili can attest that Executive Chef and Beverage Director Christopher McLean makes a mean pot of it. According to the chef, the secrets to that recipe (see below), are lean buffalo meat, fresh ground cumin seed, and fire-roasted tomatoes; however, replicating that success at home — no matter what ingredients are used — isn’t difficult, the chef says. It just requires an attention to detail.
In Chef McLean’s estimation, any good pot of chili starts with fresh, good-quality meat, but that doesn’t mean that you need to break the bank when buying multiple pounds of protein. “The less expensive cuts are actually preferred for making chili,” he explains. “It will thicken the liquid during the longer cooking time required to make it just right.” McLean prefers meats with interesting flavors, such as buffalo, elk, or venison, but he acknowledges that any source will do the trick. “Your favorite meat will make a great chili,” he says.
The more important aspect is how that meat is cooked. According to Chef McLean, home cooks too often make the mistake of cooking a pot of chili over too high a heat. The meat may be submerged in liquid, but that doesn’t mean it can’t dry out during the cooking process. If you want to ensure that the meat in your chili is moist and tender, “low and slow,” he says, “is the key to success.”
Food
No matter the type of meat you’re using, you’ll want to start by giving it a good sear, browning it in a hot pot with a small measure of oil. It’s near the end of the simmering process when Chef McLean checks on the meat’s tenderness. “Depending on the cut of meat, cooking time will vary,” he advises. “Tenderloin, for example, will cook quickly, whereas less expensive cuts of meat will take a bit longer.”
If your meat needs more time, but the liquid in the pot has evaporated to the point that the meat is no longer submerged, add just enough liquid to keep the surface level above the meat. In fact, only adding the minimum amount of water is key. “It’s very important to just cover the meat,” Chef McLean explains. “Too much liquid will turn your chili into soup.”
Wigwam Resort’s Southwest-Style Chili
Ingredients:
1 onion, diced small 2 pounds meat, trimmed of as much fat as possible and medium diced 6 cloves garlic, minced 1 medium sized dry ancho chile (de-seeded and broken into small pieces) 1 tbsp. Tabasco Chipotle Pepper Sauce 12 oz. can diced tomatoes (preferably fire roasted) 1 tbsp. ground cumin 2 tbsp. dried oregano 1 ½ tsp. salt Black pepper to taste
In a large pot set over medium heat, coat the bottom with two tablespoons of vegetable oil, then add the onion, cooking until it softens and begins to brown (approximately five minutes).
Add the meat and garlic, then sauté until the meat has browned nicely.
Add the chile, Tabasco, tomatoes, cumin, and oregano. Cook for 15 minutes.
Pour in one quart of hot water (the liquid should just barely cover the meat).
Bring to a boil, then reduce the heat, cover, and simmer for 1 to 1 ½ hours, stirring occasionally, until the meat is tender and the chili is thick. Keep an eye on the level of the liquid — if it starts to dip below the surface of the meat, add just enough hot water to keep the meat completely submerged. (You can add cooked beans during the last 15 minutes of the process, too, if you like beans in your chili.)
Season with salt and pepper to taste.
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According to the chef, the secrets to that recipe (see below), are lean buffalo meat, fresh ground cumin seed, and fire-roasted tomatoes; however, replicating that success at home — no matter what ingredients are used — isn't difficult, the chef says. It just requires an attention to detail.
Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.
If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.
Pumpkin is a great addition to chili because it adds body, providing a natural creaminess and richness to your chili. This helps smooth things out a bit in that sea of meat and beans. It's flavorful too. It has a sweet earthiness to it that, when cooked, gets even tastier.
Beef Broth: Provides liquid and enhances the beefy flavor of the chili. Crushed Tomatoes and Tomato Paste: Adds a rich tomato flavor and contributes to the chili's thick texture. Molasses: Offers a touch of sweetness to balance the heat and spices.
Stirred into the pot right before serving, a spoonful of vinegar brightens up the finished product, and gives it that full, rounded taste that was missing.
Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.
The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you've just got to go for it! Trust me, it will not make your chili taste like candy. It's all about balance between spicy, smoky, and sweet.
Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally. Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.
For quicker-cooking chili like this recipe, don't cover the pot. You want the liquid in the chili to reduce, and leaving the lid off is crucial. If you're simmering the chili for a longer time, partially cover the pot to prevent the liquid from evaporating too quickly.
A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long. For maximum flavor, reduce the coffee along with a blend of tomato paste, aromatic veggies and spices like we do in our Spicy Vegetarian Chili.
Add cornstarch or all-purpose flour: Cornstarch and all-purpose flour are common thickening agents that you might already have on hand in your pantry. Adding flour directly into the chili will create lumps. Instead, make a slurry by mixing one tablespoon of cold water with one tablespoon of cornstarch.
Professional chefs shared their favorite ways to turn a can of chili into a tastier option. Cocoa, beer, and cinnamon are ingredients that'll boost the flavor of your dish. Fresh toppings are an easy way to add new flavor and texture to the premade meal.
In this chili recipe, baking soda (that same thing the fluffs up cakes and cookies) tenderizes the ground beef while making it brown better. Baking soda (sodium bicarbonate) is alkaline.
In a pot of chili, just a few strips of bacon add a smoky, meaty depth. And it's not just the bacon itself that adds flavor, it's the bacon fat, too. Before you start your recipe, cook 3 to 4 strips of thick-cut bacon until they're as crispy as you like.
Most chili lovers will tell you that this is the ideal cut of meat for stew and chili. Chuck is initially a very tough cut of beef, but when you consider the fact chuck is highly marbled, it turns out this is perfect for the low-and-slow way to cook the perfect Texas chili.
Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.
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