AUTUMN/WINTER ESSENTIALS: HEART WARMING CHILI

Autumn/Winter Essentials: Heart Warming Chili image

You know the best way to warm up on a cold Autumn/Winter day? Throw together a yummy pot of chili. Yeppers, that will do the trick quite nicely. I made two pots of this chili yesterday, and hardly have enough left for a bowlful today. It is that good. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories Chili

Time 1h35m

Number Of Ingredients 29

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Ingredients

PLAN/PURCHASE
1 Tbsp sweet butter, unsalted
1 Tbsp grapeseed oil, or other unflavored oil
1/2 large yellow onion, diced
1 lb ground beef, lean variety
DRY INGREDIENTS
2 1/2 Tbsp chili powder, i prefer hatch
2 Tbsp ground cumin
2 Tbsp dehydrated onions
2 tsp sugar, granulated variety
2 tsp salt, kosher variety, fine grind
1 1/2 tsp garlic powder
1 tsp dry mustard, i prefer coleman's
1 tsp white pepper, freshly ground
1 tsp unsweetened cocoa powder, my not-so-secret ingredient
WET INGREDIENTS
2 Tbsp tomato paste
2 c beef stock, not broth
14 oz diced tomatoes, 1 can, with liquid
15 oz chili beans, 1 can
8 oz tomato sauce, 1 small can
SERVING SUGGESTIONS
a nice sharp, freshly ground, cheddar
sour cream
crackers, saltine, or oyster
crusty bread
diced onion
hot sauce
beer

Steps:

1. PREP/PREPARE
2. You will need a heavy-bottomed pot large that is large enough to hold all of the ingredients.
3. There are a lot of brands of chili beans out there. Some of my favorites are Bush's and Westbrae Organic. Most come packed in a sauce, and because that sauce will sway the taste of the chili, I usually rinse them before adding. But, that is just a personal preference.
4. Prepping trick, to save time, add all of the dry ingredients to a small bowl, mix to combine, and dump them in all at once.
5. Cocoa powder in a Chili? Many of you may already know this little trick, but adding of a bit of cocoa powder to something like a chili adds a richness you cannot describe.
6. Gather your ingredients (mise en place).
7. Add the oil and butter to a heavy-bottom pot, over medium heat.
8. After the butter melts, give the pot a swirl to mix it with the oil, and throw in the diced onions.
9. Cook until the onions soften, but do not allow them to brown, about 4 - 6 minutes.
10. Add the ground beef and cook while breaking it up with a wooden spoon.
11. Cook until browned, about 4 - 7 minutes.
12. Add the DRY INGREDIENTS, then stir until they are incorporated with the onions, and beef, about 1 - 2 minutes.
13. Add the tomato paste and stir for an additional 1 - 2 minutes.
14. Add the beef stock, and stir, while slowly bringing the pot up to a simmer.
15. Add the remaining WET INGREDIENTS and bring back to a simmer.
16. Allow the chili, to simmer for an additional 30 - 45 minutes.
17. Chef's Tip: Give the chili a stir every few minutes, just make sure nothing is sticking to the bottom. I HATE it when that happens.
18. PLATE/PRESENT
19. Serve in big bowls with your choice of toppings and sides. Enjoy.
20. Keep the faith, and keep cooking.