FALL ESSENTIALS: DARK SECRET AUTUMNAL CHILI

Fall Essentials: Dark Secret Autumnal Chili image

Okay, about a week ago I posted my recipe for the seasoning I use when making a pot of chili. The other day, I posted my recipe for make-ahead chili meat, and now I am tying them all together with a yummy pot of Autumn Chili. Serve it up with a bunch of friends on one of those cool evenings where there is just a slight hint of...

Provided by Andy Anderson !

Categories Chili

Time 1h

Number Of Ingredients 30

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Ingredients

PLAN/PURCHASE
THE LIQUID BASE
4 c beef stock, not broth
28 oz diced tomatoes, including juice, 1 large can
THE SLURRY
1 c beef stock, cold
2 - 3 Tbsp flour, all-purpose variety
VEGGIES AND MEAT
3 - 4 slice thick bacon, diced
1 medium yellow onion, finely diced
3 - 4 clove garlic, minced
1 Tbsp apple-cider vinegar
1 recipe of do ahead chili meat, link to follow
DRY SPICES
1 Tbsp dehydrated onions, crushed
1 Tbsp ground cumin
1/4 oz bitter chocolate
1 tsp dried oregano
1 - 2 pinch ground cinnamon
1/4 c chili seasoning powder, more on this later
salt, kosher variety, to taste
white pepper, freshly ground, to taste
ADDITIONAL (ON THE SIDE) ITEMS
hot sauce, i prefer frank's
siracha sauce
freshly baked cornbread, and/or crusty bread
shredded cheese, sour cream, onions, whatever
lime wedges
a bowl of red chili beans
lots of tall cold ones

Steps:

1. PREP/PREPARE
2. This recipe uses two other recipes of mine. One is for the chili seasoning, and the other is for the meat. You do not have to use them; however, if you do, here they are: Autumn/Winter Essentials: Chili, Chili Spice Mix https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/autumn-winter-essentials-chili-chili-spice-mix.html?r=2 Do Ahead Essentials: Chili Meat in the Freezer https://www.justapinch.com/recipes/main-course/beef/do-ahead-essentials-chili-meat-in-the.html?r=1
3. When it comes to canned tomatoes, there are great, good, and not so good brands. If you are interested in reading more on this fascinating subject, here are two articles I wrote, one that describes the different brands lurking out there, and another that talks about getting canned tomatoes tasting fresh. https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html?r=1 https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html?r=2
4. FYI: When it comes to the tomatoes, I usually can of whole peeled tomatoes, put them into a bowl, and use my hands to squeeze them until they break up. Why? Because that is how Aunt Josephine did it.
5. You will need a big old pot to make this recipe.
6. The "Dark Secret" to this recipe is the addition of dark chocolate. Which probably is not all that much of a secret to begin with. Just remember, to be careful. Adding to much chocolate (a little goes a long way) can turn your recipe from awesome to awful.
7. Gather your Ingredients (mise en place).
8. Add the chopped bacon to a large pot over medium heat.
9. Cook until the bacon renders its fat but does not crisp, about 5 - 7 minutes.
10. While the bacon is rendering chop up the onions, and mince the garlic.
11. Add the onions; along with the garlic, to the pot with the bacon.
12. Allow them to soften but not brown, about 3 - 5 minutes.
13. Add the beef stock tomatoes, and apple cider vinegar, then bring up to a simmer.
14. Add the recipe of make-ahead beef and stir to combine.
15. Add the dry ingredients and stir to combine.
16. Whisk together the flour and stock (The Slurry).
17. Add to the simmering chile and stir into the pot.
18. Simmer for an additional 25 - 30 minutes, to allow the chili to thicken, and the flavors to blend.
19. PLATE/PRESET
20. Serve while nice and hot, with some of my suggested side items. Enjoy.
21. Keep the faith, and keep cooking.