With the coldest winter days upon us, warming bowls of comfort food seem to always be on our mind. In that regard — and in spite of the irony of its name — chili does the job every time.
Guests who have dined at Litchfield’s Restaurant at The Wigwam resort in Arizona when the specials menu has featured chili can attest that Executive Chef and Beverage Director Christopher McLean makes a mean pot of it. According to the chef, the secrets to that recipe (see below), are lean buffalo meat, fresh ground cumin seed, and fire-roasted tomatoes; however, replicating that success at home — no matter what ingredients are used — isn’t difficult, the chef says. It just requires an attention to detail.
In Chef McLean’s estimation, any good pot of chili starts with fresh, good-quality meat, but that doesn’t mean that you need to break the bank when buying multiple pounds of protein. “The less expensive cuts are actually preferred for making chili,” he explains. “It will thicken the liquid during the longer cooking time required to make it just right.” McLean prefers meats with interesting flavors, such as buffalo, elk, or venison, but he acknowledges that any source will do the trick. “Your favorite meat will make a great chili,” he says.
The more important aspect is how that meat is cooked. According to Chef McLean, home cooks too often make the mistake of cooking a pot of chili over too high a heat. The meat may be submerged in liquid, but that doesn’t mean it can’t dry out during the cooking process. If you want to ensure that the meat in your chili is moist and tender, “low and slow,” he says, “is the key to success.”
Food
No matter the type of meat you’re using, you’ll want to start by giving it a good sear, browning it in a hot pot with a small measure of oil. It’s near the end of the simmering process when Chef McLean checks on the meat’s tenderness. “Depending on the cut of meat, cooking time will vary,” he advises. “Tenderloin, for example, will cook quickly, whereas less expensive cuts of meat will take a bit longer.”
If your meat needs more time, but the liquid in the pot has evaporated to the point that the meat is no longer submerged, add just enough liquid to keep the surface level above the meat. In fact, only adding the minimum amount of water is key. “It’s very important to just cover the meat,” Chef McLean explains. “Too much liquid will turn your chili into soup.”
Wigwam Resort’s Southwest-Style Chili
Ingredients:
1 onion, diced small 2 pounds meat, trimmed of as much fat as possible and medium diced 6 cloves garlic, minced 1 medium sized dry ancho chile (de-seeded and broken into small pieces) 1 tbsp. Tabasco Chipotle Pepper Sauce 12 oz. can diced tomatoes (preferably fire roasted) 1 tbsp. ground cumin 2 tbsp. dried oregano 1 ½ tsp. salt Black pepper to taste
Preparation:
In a large pot set over medium heat, coat the bottom with two tablespoons of vegetable oil, then add the onion, cooking until it softens and begins to brown (approximately five minutes).
Add the meat and garlic, then sauté until the meat has browned nicely.
Add the chile, Tabasco, tomatoes, cumin, and oregano. Cook for 15 minutes.
Pour in one quart of hot water (the liquid should just barely cover the meat).
Bring to a boil, then reduce the heat, cover, and simmer for 1 to 1 ½ hours, stirring occasionally, until the meat is tender and the chili is thick. Keep an eye on the level of the liquid — if it starts to dip below the surface of the meat, add just enough hot water to keep the meat completely submerged. (You can add cooked beans during the last 15 minutes of the process, too, if you like beans in your chili.)
Season with salt and pepper to taste.
Latest In Lifestyle
2 hours ago
Why are Florida greens rolling so slowly? A superintendent explains
1 day ago
Gimme That: Ruvido golf tee bracelets in gold and sterling silver for men, women
1 day ago
How often should you snack on the golf course? Heed Michael Phelps' advice
2 days ago
WATCH: Brooks Koepka joins The Scoop to talk major victories, nerves, Rory McIlroy and more
According to the chef, the secrets to that recipe (see below), are lean buffalo meat, fresh ground cumin seed, and fire-roasted tomatoes; however, replicating that success at home — no matter what ingredients are used — isn't difficult, the chef says. It just requires an attention to detail.
Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.
Spices: While cumin, chile powder, and cayenne pepper tend to be common additions to many chili recipes, there's a broad world of flavor out there to experiment with. Try a little fenugreek, turmeric, garam masala, or sumac to layer in more complex flavors.
Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.
Add chili powder, cocoa, and tomato paste; cook until fragrant, about 2 minutes more. Add tomatoes, broth, and cooked beef. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until thickened slightly, 25 to 30 minutes. Season with salt and pepper; serve with sour cream and chives.
A low and slow cook time—at least an hour total—is key for drawing out the most flavor in a pot of chili. Yes, a quick chili is most welcome on weeknights, but it won't have quite the same results. A slow cooker works wonders, but if you're short on time, try a pressure cooker.
Canned tomatoes with green chiles, chili powder, ground black pepper and cayenne all add varying amounts of heat to the chili. If you want to really turn things up, use hot chili powder and the full amount of cayenne pepper. Also, make sure your spices are fresh.
Winning chili must look good, smell good and taste good. Because the judging process takes a couple of hours, chili must retain its color, consistency, aroma, taste and afterbite while hot, warm, lukewarm and then cool in a styrofoam judging cup. The chili should be free of grease.
Tomato paste is a great way to add bonus tomato flavor, and thickness, to a chili recipe. To get the best flavor it needs to be browned. Add a couple tablespoons (or a whole can if you want a thicker soup base) directly to the pan after cooking the meat and onions.
In a large pot over medium heat, heat the oil and add the onions, garlic, and red pepper. Cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high. Cook, stirring with wooden spoon to break up the meat, until the beef is browned, 10 to 12 minutes.
The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.
Cooks across the U.S. may argue about how to make the best chili. But everyone agrees that Cumin is an essential flavoring for almost any variety, along with garlic, oregano and chili pepper. Cumin has the strength to stand up to grilled and roasted meat—try it in your next hamburger.
Mexican oregano is the herb you should be using for chili recipes. (Along with any other southwestern or Mexican recipe for that matter.) Mexican oregano is more robust and citrusy than Greek oregano, standing up to the bold, competing flavors in chili recipes like cumin and chile peppers.
With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.
Ground Beef: Provides the hearty meaty base for the chili. Opt for 85% lean; the fat enriches the meat, enhancing the dish's overall flavor and texture. And don't stress about the fat—post-cooking, it's easy to skim off any excess. Baking Soda: Helps tenderize the beef by locking in moisture, making it more succulent.
A low and slow cook time—at least an hour total—is key for drawing out the most flavor in a pot of chili. Yes, a quick chili is most welcome on weeknights, but it won't have quite the same results. A slow cooker works wonders, but if you're short on time, try a pressure cooker.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
