Nick’s Notorious Chili
(from Christine.Trandem’s recipe box)
Serve with sour cream, shredded sharp cheddar, and lots of Saltines (mmmm…. crackers….). Goes well with cornbread. Brownies and milk make a good follow-up.
Source: Meat and canned goods proportions and cooking method taken from Cook's Illustrated, March & April 2003 issue. Spices by Nick.
Prep time: 30 minutes
Cook time: 120 minutes
Serves 5 people
Categories: beef, chili, slow cook
Ingredients
- 10 cloves garlic, minced or pressed
- 2 white onions, chopped
- 2 lbs ground beef (85% lean works best)
- 2 tbsp oil (vegetable or olive)
- 1/4 cup chili powder
- 2 tsp ground cumin
- 2 tbsp rubbed sage
- 2 tsp ground coriander
- 2 tsp red pepper flakes (main source of heat - use more or less)
- 2 tsp cayenne pepper
- 2 tsp of black pepper
- 1 tbsp savory
- 2 tsp paprika
- 2 16oz cans Joan of Arc Spicy Chili Beans
- 1 28oz can diced tomatoes w/ juice
- 1 28oz can tomato puree
- Tobasco to taste
- 1 tbsp salt
Directions
-
Put the oil in a large, heavy-bottomed stock pot or dutch oven that you have a cover for.
-
Heat on medium until it shimmers (but before it starts smoking – 3-4 mins).
-
Add the onions, garlic, and all the spices except the salt and Tobasco.
-
Cook, stirring occasionally, until the onions are softened and just starting to brown (about 10 mins).
-
Turn up the heat to medium-high and add half of the beef. Brown it while breaking it up into small pieces with a wooden spoon.
-
As soon as no more pink is visible (3-4 mins), add the other half of the beef and brown the same way.
-
Once all the beef is browned, add the beans and tomatoes.
-
Add some salt and a few drops of Tobasco.
-
Bring to a boil, reduce heat to low and simmer covered for 1 hour, stirring every 10 mins or so.
-
Remove the cover and simmer until it’s about the right consistency (usually about another hour), stirring every 10 mins or so.