The Chili of Champions

Looking at the blog posts from this month, I realized that it’s pretty much all noodle dishes and squishy comfort foods – since we’ve been getting up close and personal with the polar vortex AGAIN, that’s not likely to change soon. This is the most absolutely interminable winter I can ever remember, and I’m not just saying that because some part of me has been injured or broken or immobilized since the first snowfall. 

But into even the gloomiest of seasons some sunshine must appear! Yes indeedy, I WON the chili cook-off at church. This was not at all a given, because these people can seriously cook; and while David has used this recipe several times in the past and won, I never have. It was time. I was due.

Once upon a time I was an absolute devotee of Cooking Light magazine (and I still check their annual cookbook when I’m looking for menus, inspiration, and quick dinner ideas. I’d absolutely recommend a subscription to anyone), which is where this recipe originated. I’ve adapted it a bit for my own personal taste, which mostly means taming down the heat a bit – and I have the straw sombrero to prove this is a winner!

Champion Chili

1 lb. chorizo sausage, casings removed

2 pound stew beef, cut into 1-inch pieces

2-3 large onions, chopped

6 cloves garlic, minced  

1 can chipotle chiles in adobo sauce (you won’t use the whole thing)

1 8 oz. can tomato puree  

3 teaspoons sugar

Salt to taste

3 teaspoons unsweetened cocoa

2 teaspoon ground coriander

2 teaspoon dried oregano

2 teaspoon ground cumin

1 cup red wine (I used one of those teeny little grocery store bottles of Merlot – they often sell them in large bins stuck in random spots, or in 4-packs, and I keep them on hand for cooking on the off chance that we don’t have an open bottle of wine)

A big splash of fresh lime juice (the original recipe calls for ¼ cup, which seems about right)

1 28 oz carton of beef broth

1 28 oz can of whole tomatoes

3 tablespoons masa harina

2  15 oz cans pinto beans, rinsed and drained

1  15 oz can black beans, rinsed and drained

Heat a large splash of olive oil in a Dutch oven over medium-high heat. Add the chorizo to the pan and brown; remove from the pan. Working in batches, brown the stew beef and remove it from the pan when it is well browned.  Add the onion and garlic to pan and sauté until the onions are well-browned, 5 minutes or more.

Remove 3 chiles from the can and chop them. Add the meats, chiles, a big dollop of the adobo sauce from the can, the tomato puree, sugar, cocoa, and spices to the pan and cook, stirring, for a couple of minutes. Add the wine, lime juice, and beef broth.  Use kitchen shears to chop up the whole tomatoes (do this while they’re still in the can – it’s a lot less mess) and add the entire can to the pot. Bring to a boil, then reduce the heat and simmer for an hour. 

Check the seasonings. It should be a teeny bit hotter than you want the end result to be, since the remaining ingredients will mellow it out a bit. Stir in the masa harina. Add the beans, return to a boil, then cover and reduce the heat. Simmer another 30-45 minutes. Check the seasonings again and adjust as you see fit. Revel in the sweet taste of victory.