Cozy Fall Weather Chili
October 1, 2011
Now that the weather is starting to get a bit cooler, it does all but scream for evenings filled with homemade chili and cornbread. Why not give in? I happened upon this version of chili a few years ago, from Sunny Anderson of Food Network fame. Interstate Chili, so named because it combined chili flavors she loves from San Antonio, Texas and Detroit, Michigan. She had me at chorizo.
When it comes to chili, I am not die-hard about it. There are those that are very serious about it … beans, no beans, white, red … I happen to prefer red chili over white, but can go either way on the beans. Sunny said she prefers chili without beans, and when it comes to this version, I wholeheartedly agree. When I printed out the recipe, I nearly bagged it when I saw the list of ingredients (long!), but don’t let that deter you. The chorizo gives the chili a nice, low, lingering heat, but not so much that your mouth is on fire and you’re grabbing for a water glass. The cooked red and green peppers and onions gave the consistency surprising little soft pieces throughout each bite, and I think that was my favorite part of the whole dish.
Would I make it again? You bet. And it’s perfect for this slight-chill-in-the-air weather. Bowls ready, spoons poised, dig in. This chili is waiting.
Fall Weather Chili
Recipe courtesy of Sunny Anderson, Cooking for Real
For the chili:
For the chips:
- 2 tablespoons olive oil
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium Vidalia onion, diced
- 3 garlic cloves, minced
- 3 jalapeno peppers, minced (I skipped)
- 3 tablespoons ground cumin
- 2 tablespoons dried oregano
- 1 tablespoons chili powder
- 1 tablespoon ground cinnamon
- 2 teaspoons cayenne
- 1 pound ground beef chuck
- 6 links Mexican chorizo, removed from casings
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Gravy Master (I’ve never used this before,but at $1.49 for a small bottle, I sprang for it)
- 2 tablespoons hot sauce
- 1 (6-ounce) can tomato paste
- 2 cups beef broth
- 2 to 3 bay leaves
- Salt and freshly ground black pepper
- 1 (8-ounce) container sour cream, for garnish
- 3 cups grated Cheddar, for garnish
- 1 small onion, diced, for garnish
- 1 (10-ounce) bags corn tortillas, cut into 1-inch strips
- Vegetable oil, for frying
To prepare the chili:
-Heat oil in a large heavy pot over medium-high heat.
-Add bell peppers, onion, garlic, and jalapenos and saute until tender, about 6 minutes.
-Add cumin, oregano, chili powder, cinnamon and cayenne and continue to cook, another 5 minutes.
-Add beef and chorizo and saute until browned, about 10 minutes, breaking meat apart as it cooks. Add Worcestershire, Gravy Master, hot sauce and tomato paste.
-Continue cooking until tomato paste turns nicely brown and caramelized, another 3 to 4 minutes.
-Add beef broth and bay leaves. Bring to a boil, then reduce heat to a simmer and cook, 1 hour. Season with salt and pepper, to taste.
-Serve with sour cream, grated cheese, onion and Homemade Tortilla Chips. Chili can be made 2 days in advance and chilled, covered. Reheat before serving.
To prepare the chips:
Place oil in a deep pot until it comes almost halfway up the side of the pan. Heat oil to 360 degrees F.
Deep-fry strips, 30 to 45 seconds each side, until crisp and just turning golden. Transfer to paper towel to drain. Sprinkle with salt immediately. Serve with chili.
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