CHILI ESSENTIALS: ICE STORM CHILI

Chili Essentials: Ice Storm Chili image

Here in Wichita, we have an ice storm barreling down on us, so it's time for some "Ice Storm" chili... Or, at least that's what I'm calling it. Hey, it's my chili and I can call it anything I want :-) It has many of the usual suspects for a good chili, and when it's simmering on the stovetop, those aromas will warm you up; even on the coldest of Winter days. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 22

Ingredients

PLAN/PURCHASE
THE SPICE MIX
1 tablespoon(s) cumin seeds
2 large dried ancho chilies, seeds and stems removed
2 large new mexico dried red chilies, seeds and stems removed
THE CHILI
3 pound(s) boneless roast, more on that later
3 tablespoon(s) grapeseed oil, or other non-flavored oil
1 medium yellow onion, chopped
2 medium jalapeños, seeded, stemmed, and chopped
2 clove(s) garlic, minced
1 tablespoon(s) dried oregano
12 ounce(s) beer, i prefer foster's
28 ounce(s) (can) diced tomatoes with juice, i prefer cento brand
4 cup(s) filtered water
1 tablespoon(s) salt, kosher variety, or to taste
16 ounce(s) (can) chili beans, i prefer bush's (optional)
ADDITIONAL SERVING ITEMS
- fresh flour tortillas
- grated sharp cheese
- crackers
- chopped onions

Steps:

PREP/PREPARE
THE SPICE MIX
Gather your Ingredients (mise en place).
Place the chilies and cumin seeds in a blender or spice grinder
Blend into a powder, and then reserve.
Chef's Note: You should wind up with about 4 tablespoons of chili powder, but we only need about 3 tablespoons, and then you can add more to taste.
THE CHILI
Gather your ingredients (mise en place).
Prepare the roast. I'm corse grinding mine. Here you have several choices... You can cut the beef into large or small cubes... you can slice it into thin strips... or you can corse grind the beef.
What roast to use? If you are cubing the beef, or cutting it into thin strips, then I would suggest a good marbled chuck roast. If you are corse grinding it, then you have more choices. A chuck roast would be fine; however, I'm going for a bottom-round roast for its additional flavor. You could also use a brisket, or short ribs. If you are having your butcher grind the beef for you, make sure they do a corse grind for chili. Any butcher worth their salt will know what you're talking about.
Add the oil to a heavy-bottom pot (my preference would be a Dutch oven), and heat over medium heat.
When the oil begins to shimmer, add about a third of the beef, and cook until browned, about 5 - 7 minutes
Remove the browned beef, and then repeat for the other beef (about a third at a time), until all the beef is cooked.
Chef's Note: You may need to add a bit more oil for the other batches.
Remove all the beef from the pot and reserve, but don't clean out the pot.
Add the chopped onion, garlic, jalapeños, and combine.
Add the oregano, and 3 tablespoons of the reserved spice mix.
Cook until the chilies and onions begin to soften, about 5 to 10 minutes.
Add the beer, tomatoes, water, and salt to the pot.
Add the beef back into the pot.
Slow simmer for about 2 hours, stirring occasionally.
Chef's Note: If you are adding the beans, put them in the pot in the last hour of cooking.
Chef's Note: While the chili is simmering, stop every once and awhile, taste and season. I might add a bit more salt, or sometimes I crave a bit more cumin. For more heat, I might add more of the spice mix, or even some cayenne, and black pepper. It's your chili; spice it up the way you want it.
Chef's Tip: If you appear to be losing too much liquid, add a bit more water (or beer), but just a bit at a time.
Chef's Note: If you have any leftover beer... You know what to do with it.
Chef's Note: If you cut your beef into cubes, or strips, then it might take a bit longer for the beef to become tender.
Chef's Tip: If you want the chili a bit thicker add some flour or masa harina.
PLATE/PRESENT
Serve up in nice bowls with your favorite sides. Enjoy.
Keep the faith, and keep cooking.