AUTUMN ESSENTIALS: AWESOME AUTUMN CHILI

Steps:

• 1. PREP/PREPARE
• 2. For this recipe you will need a good heavy-bottom pot, like a Dutch oven.
• 3. What about frozen beef? This recipe calls for browning the beef before making the chili, so frozen beef would not work. So, plan ahead and defrost before making this dish. What type of beef is best? If you are using ground beef, then pretty much any type will do. If you are cubing it, then chuck would be my first choice; followed by brisket, short ribs, or round. Once you have finished the browning of the beef, make sure you drain off any excess grease before moving on. Can I use something other than beef? Yes, you can. Ground turkey, chicken; even turkey would work fine. You could leave out the protein, add some extra beans, and make it vegetarian. What kind of beans are best to use? I am using kidney beans, but red and black beans would work also. Just remember they need to be precooked. If you are looking for a good canned variety, Bush's beans are an excellent choice; plus, each can weighs' in at 16 ounces (perfect). If you buy chili beans that come in a pre-seasoned sauce. I would taste the sauce first. If it is not so great, rinse them before adding. If it tastes okay, chuck it in with the beans. FYI: Bush's beans have a kickin' sauce. Here is the recipe that I used for my beans: https://www.justapinch.com/recipes/side/other-side-dish/cooking-under-pressure-flavorful-base-for-beans.html?r=4 Can I freeze the leftovers? Absolutely. If properly sealed, they should last several months in the freezer. I would recommend freezing it in individual portions. So, any time you have the urge for a chili fix, just take it out of the freezer. If you are using Ziploc bags, do not toss the bag into a pot of boiling water, they are not designed to withstand the extreme heat of boiling. My suggestion would be to remove the frozen chili from the bag, place it in a small saucepan over low, low heat, cover, and allow that low heat to speed up the defrosting process.
• 4. What about the chili seasoning? There are a lot of chili seasonings on the market, and you probably have your favorite. Since I enjoy homemade, this is the one I used for this recipe. It is not a powder but a paste: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/chili-paste-essentials-up-your-game.html If you prefer a chili powder, this is one that works well with this recipe: https://www.justapinch.com/recipes/soup/soup-chili/diy-kick-butt-chili-powder.html?r=2 Why are you using chicken stock? My first batch used beef stock, and although it tasted okay, it was a bit too heavy for my tastes. So, I changed to chicken stock, and it came out perfect. Tamari sauce or liquid aminos in a chili? Okay, definitely not a traditional ingredient in a good pot of Texas chili; however, just a bit will deliver that Unami flavor that we love so much. If you wish, you could use a bit of Worcestershire sauce.
• 5. Gather your ingredients (mise en place).
• 6. Cut your beef into small cubes or use ground beef. I ground mine thickly, in what is known as a chili grind. Regular, store-bought, ground beef will do just fine.
• 7. Add the oil to a pot over medium heat, and then add the beef.
• 8. Allow to cook down, until all the liquid has evaporated, and the beef begins to brown, about 12 - 14 minutes.
• 9. Add the onions and garlic, then cook, stirring occasionally, until the onions soften, and the garlic is fragrant, about 6 - 8 minutes.
• 10. Add the seasoning spices.
• 11. Stir until combined, about 1 minute.
• 12. Add the liquid ingredients, and gently simmer for about 30 minutes.
• 13. Add the beans.
• 14. Gently simmer, partially covered, for about 60 minutes.
• 15. PLATE/PRESENT
• 16. Serve while nice and hot with some crusty bread, and good conversations. Enjoy.
• 17. Keep the faith, and keep cooking.