Every time I’ve made chili in the past it’s taken on two forms and has been mediocre at best. Method 1) package of seasoning from the grocery store, pound o’ meat, can o’ beans, tomatoes of some kind…go. Method 2 goes something like…”Well, I’ve got some ground beef and [insert tomato product], I think I can make it work. Needless to say, the resulting intestinal battle wasn’t really worth it.
We had bought a share of a steer and had some beef cubes in the freezer and it struck me as the perfect opportunity to try something new. I used these two recipes:
The first laid out the ground rules for the spices. What I learned: fish sauce and coffee. Pretty cool. Also, putting the peppers, onions and bacon through the food processor thickened up the sauce and kept that “Bowl of Red” look and hopefully kept the Chili Gods content. The second recipe really told me how to cook it. I seared the meat and layered the ingredients from recipe 1 as directed in recipe 2.
3/4 lb cubed steak
3/4 lb cubed chicken
4 slices of bacon
1 onion, chopped
4 cloves of garlic
1 bell pepper, cored and chopped
1.5 tbsp chili powder
1/2 tbsp ground cumin
1/2 tbsp ground chipotle pepper
1/2 tbsp dried oregano
1/2 tbsp paprika
3/4 tsp coarse salt
1 tsp chili flakes
1 cup tomato purée
1/2 can of 6-oz can tomato paste
1/4 cup strong black coffee
1 cup chix broth
1 tsp fish sauce
I also added a touch of black pepper, went a little heavy on the chili flakes and added red pepper.
Here’s what I did:
Sauté the P, B, O mixture with the spices and oil
Add the finished mixture to the crock pot, add the meat on top, add the remainder of the liquids on top of that.
Set the crock pot to low for 8 hours. Pull off the lid at 6 hours to let it thicken up.
Makes ~1.5kg of food, so I divide as you see fit. I think 4 or 5 portions is reasonable. Beef and chicken are fork tender, flavor is really complex, sauce is nice and thick.
We’re probably missing some fat from the oil, so that adds probably 15g and 135cals. Not a huge miss though. I’m going to make some cauliflower rice to round this whole thing out and really make it a meal.
Hope you enjoy this complex, spicy, slow cooked treat. I’ll definitely be making it again. Sadly, this doesn’t travel well, so I gotta get back from this business trip to enjoy it.