Chili is a great dish for
stretching food dollars. The vegetables are basic and the beans are always a budget-friendly choice, canned
or dry. When using whole cuts of meat, there's a lot more flexibility in what meat we can use - meaning it's ok to substitute
whatever meat is on sale this week.
This recipe calls for chuck, but you can feel free to use any
shoulder cut, top or bottom round, steak tips, stew meat, or even flank
steak. We also sometimes see a cut called "London Broil," which is
actually either chuck or top round but packaged as a smaller cut.
In this recipe, we used dry beans
that we cooked
until they were barely al dente. We add them in the last half hour or
so of cooking so they absorb some of the chili broth and soften to
perfection. If you use canned beans, add them along with the corn so
they don't get overcooked.
As a final note, think of this recipe as a template for making chili.
It really is a basic recipe, and you should feel free to add or
subtract ingredients or adjust the flavoring to your particular taste!
Serves 6 - 8
2 slices
bacon, chopped
1.5 - 2 pounds chuck roast, trimmed of gristle and fat, cut into 1/2-inch cubes
1 large onion,
diced1 green pepper, diced
1 red pepper, diced
3 cloves garlic,
minced1 Tablespoon chili powder
1 teaspoon
cumin1 teaspoon oregano
1 Tablespoon salt
1 28-oz can diced tomatoes
3 cups beef or chicken stock
3 cups of beans (or 2 cans, drained) - pinto, red kidney, or black beans
1 - 2 cups frozen corn
1 Tablespoon
Worcestershire sauce1 - 3 teaspoons
Tabasco sauce or other
hot sauce (optional)
Shredded monterey jack or cheddar cheese, for serving
In a 6-quart dutch oven or soup pot, fry the bacon over high heat
until just crispy. Scoop the bacon out with a slotted spoon and set it
aside on a paper towel to drain.
Add the beef cubes to the pan in batches, being sure not to crowd the pan.
Sear the meat on all sides and then transfer to a plate. Repeat with remaining beef. There should be a dark
"fond" forming on the bottom of the pan during the searing. If you start to smell a burnt aroma, turn down the heat to medium.
Drain the bacon fat, leaving one teaspoon in the pan (or add a
teaspoon of vegetable oil if no more grease remains). Reduce the heat to
medium and cook the onion until it's translucent. Sprinkle the onions
with a little salt while they cook. Add the peppers and cook until they
have just begun to soften.
Clear a space in the middle of the pan and cook the garlic until
fragrant, about 30 seconds. Stir in the spices and two teaspoons of
salt, and cook until the spices are also fragrant, about 30 seconds. Add
the tomatoes to the pan and
scrape up the fond and other caramelized bits from the bottom of the pan while the tomato juice boils.
Add the stock, the beef cubes, and bacon. Bring the soup to a boil
and then reduce to a simmer. Cook for at least 30 minutes, but you can
also continue simmering for an hour or more. The longer you have to cook
the soup, the more tender the meat will get (just like
a braise). Keep tasting the meat until it is as tender as you would like.
Thirty minutes before you'd like to serve, add the partially cooked
beans. (If using canned beans, add them with the corn instead). Five
minutes before serving, stir in the frozen corn, the Worcestershire
sauce, and the hot sauce. Taste the stew and adjust the seasonings as
desired. If it tastes a bit flat, add another few teaspoons of salt.
Serve in individual bowls chopped with shredded cheese. We also like
to have some tortilla chips and squares of bread on hand for scooping
bites and then mopping up the remains from the bottom of the bowl!
Leftovers can be refrigerated and re-heated for a week, or frozen for up to three months.
Related: Look! Cincinnati Chili Cupcakes