Texas Chili
Chili tastes are highly personal, often inflexible and loaded with preconceptions — the political party of culinary offerings. “I don’t disagree with anyone’s chili,” Robb Walsh, a Texas food historian, the author of “The Tex-Mex Cookbook” and a restaurateur, told The Times. “If you are making a one-pot meal and you want to put beans in it, that’s fine. If chili is part of your cuisine, like Tex-Mex, there are other things you will want to do." This recipe is an amalgam of styles, with coffee and chocolate for complexity, hot sauce for kick and beans just because.
Ingredients
- 2tablespoons olive oil
- 1pound ground bison or ground dark turkey
- 1large onion, finely chopped
- 112-ounce bottle of beer
- 114 1/2-ounce can diced tomatoes
- 1/2cup strong brewed coffee
- 1tablespoon tomato paste
- 1/4cup brown sugar
- 1tablespoon chile sauce
- 1tablespoon cocoa powder
- Half a serrano or other hot pepper, seeded and finely chopped, or to taste
- 1 1/2tablespoons ground cumin
- 1 1/2teaspoons ground coriander
- 1teaspoon cayenne pepper, or to taste
- 1teaspoon salt, or to taste
- 215-ounce cans kidney beans
- 115-ounce can cannellini or other white beans
Directions
Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate.
Add the onion to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.
Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.
Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 11 gramsCalories: 431Saturated Fat: 2 gramsUnsaturated Fat: 8 gramsSodium: 1118 milligramsSugar: 12 gramsFiber: 12 gramsCarbohydrate: 51 gramsProtein: 31 grams
Source: https://cooking.nytimes.com/recipes/1016036-texas-chili