Introduction to Chili
October’s crisp weather invites a pot of simmering chili to cook slowly on the stove, filling the kitchen with warmth and wafts of smoke and spice. There is a chili style for everyone — it can be adapted for carnivores or vegetarians, brimming with beans or bobbing with chunky vegetables. Not a meat-eater? No problem — just double up on the beans. Crave more substance? Add a hearty grain to thicken the broth. Not too keen on spicy heat? Opt for sweeter peppers in place of hot.
The Base of the Chili
This recipe is a template for when the chili craving strikes. The base is a tomato-rich stock amplified by a good shake of Southwestern spices. A healthy pour of stout beer fortifies the stock, providing a robust and slightly malty backbone. Barley grains thicken and add texture and extra nutrients to the stew.
Customizing the Recipe
Feel free to tinker with the ingredients. Beef can be substituted with grass-fed bison, which is leaner and richer in protein and omega-3s than beef. Or switch to pork, ground turkey or chicken. (Substitute a lighter ale if you choose a lighter meat.) For a vegetarian version, omit the meat entirely and add an extra helping of black beans or another bean, such as kidney. Another grain, such as farro, or quinoa can be substituted for the barley.
Beef and Black Bean Chili
Servings: 4 to 6
Ingredients
2 tablespoons olive oil
1 pound ground beef or bison
Kosher salt and freshly ground black pepper
1 medium yellow onion, chopped
1 large poblano pepper, seeded and diced
1 large red bell pepper, seeded and diced
3 garlic cloves, minced
1/4 cup tomato paste
2 to 3 chiles in adobo, finely chopped with juices
2 teaspoons ancho chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano, preferably Mexican
1 teaspoon sweet paprika
1 (28-ounce) can Italian plum tomatoes with juice
8 ounces stout beer, such as Guinness
1 bay leaf
2 tablespoons dark brown sugar, or to taste
1 1/2 cups precooked black beans or 1 (15-ounce) can black beans, drained and rinsed
1 cup precooked barley (optional)
Garnishes
Sliced jalapeno pepper, fresh cilantro leaves, crumbled cotija cheese, chopped red onion
Directions for Preparation
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add the meat to the pot and season with salt and pepper. Cook the meat until it releases its juices and begins to brown, stirring occasionally, until the juices are nearly evaporated, about 8 minutes. Do not rush this process. Transfer the meat to a plate.
Add 1 tablespoon more oil to the pot. Add the onion and saute over medium heat until softened without coloring, 2 to 3 minutes. Add the peppers and saute until brightened in color, about 2 minutes. Add the garlic and stir until fragrant, about 30 seconds. Add the tomato paste, chiles in adobo, chili powder, cumin, oregano and paprika and cook, stirring, for about 1 minute.
Return the beef to the pot with any collected juices. Add the tomatoes, stout, bay leaf, brown sugar and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium-low. Partially cover the pot and gently simmer for 30 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon. Taste for seasoning and add more sugar or salt if desired.
Stir in the black beans and barley and continue to simmer until heated through, about 10 more minutes.
Ladle the chili into serving bowls. Serve with the garnishes for sprinkling.
Conclusion
Chili is a versatile and comforting dish perfect for the chilly weather. With its rich flavors and hearty ingredients, it’s a great way to warm up and satisfy your cravings. Whether you’re a meat-lover or a vegetarian, there’s a chili style out there for you. So go ahead, get creative with the ingredients, and enjoy a delicious bowl of beef and black bean chili.
FAQs
Q: Can I substitute the beef with other meats?
A: Yes, you can substitute the beef with grass-fed bison, pork, ground turkey, or chicken.
Q: How can I make the chili vegetarian?
A: Omit the meat entirely and add an extra helping of black beans or another bean, such as kidney.
Q: Can I use other types of grains instead of barley?
A: Yes, you can substitute barley with farro or quinoa.
Q: How long does it take to cook the chili?
A: The chili takes about 30 minutes to simmer, plus an additional 10 minutes to heat through the black beans and barley.
Q: What are some suggested garnishes for the chili?
A: Suggested garnishes include sliced jalapeno pepper, fresh cilantro leaves, crumbled cotija cheese, and chopped red onion.
Lynda Balslev is an award-winning writer, cookbook author and recipe developer, and authors the blog TasteFood.
