Chili

This chili is a delight for all five senses. Of course it’s delicious, with a delicate, sophisticated flavor. It’s also crunchy and chewy; has a wonderful aroma and color appeal; and your ears will be tickled by the compliments you’ll receive!

What’s In It?

1 pound skirt steak or sirloin tips, cut into thin strips
1 pound chopped beef
5 medium yellow onions, diced coarse
Olive oil for sautéing the onions
1 tablespoon chopped garlic
1 28-ounce can whole tomatoes
1 28-ounce can crushed tomatoes
1 large can red beans
2 cups flavorful dry red wine or dark beer (chef’s preference)
1 glass red wine or your favorite beer (chef’s preference)
1 small can green chilis (for cool chili) or jalapenos (for hotter chili)

Spices, to taste:
Salt – at least 2 teaspoons
Garlic salt for sautéing the chopped beef
Cumin – at least 1 tablespoon
Chili or red pepper powder – at least on teaspoon
1 bay leaf
Fennel seed – at least one teaspoon, but crush the seeds before adding
And the magic ingredient: one 12-ounce package frozen yellow corn

How Do I Cook It?

Start with a big, heavy pot – a Dutch oven is perfect. Add olive oil until the bottom is just covered. Heat the pot just below high heat until the oil just begins to smoke. Add the onions and garlic and sauté until the onions begin to caramelize (brown around the edges).

Add the strips of beef and sauté until brown and cooked through. Remove the beef and onions at this point from the pot and drain thoroughly of all fat.

Sprinkle the bottom of the pan liberally with garlic salt and reheat until the pan just begins to smoke. Add the chopped beef and brown thoroughly, draining all fat as you proceed. When the meat is cooked through, drain carefully and put the previously-prepared beef strips and onions back in the pot over medium heat.

Add the bay leaf, the whole tomatoes and the crushed tomatoes to the pot and stir thoroughly. Open the can of chilis or jalapenos, chop the peppers and add them along with the juice from the can to the pot. When the pot begins to simmer, stir thoroughly and reduce heat to maintain simmering. Drain the beans into a colander and wash very thoroughly, then add the beans to the pot.

Add the two cups of red wine or dark beer. Drink the glass of wine or your favorite beer. The hard part is coming up – seasoning!

Chili before seasoning and chili after seasoning is like the difference between a postcard and being there in person. Your objective is sunset over the ocean! Get to work:

Cumin gives chili its distinctive earthy flavor. Add a lot. Then add some more.
Chili powder or red pepper powder adds more heat than flavor. You need some, but not too much.
Fennel seed is the sweet spice in Italian sausage. People will taste it in your chili and have NO IDEA how you made it taste that good.
Once you’ve added these spices, stir thoroughly and go away for five minutes.
TASTE YOUR CHILI! Isn’t that good?
Adjust your seasoning – play with them until it’s as intense, hot, and earthy as you like.

Let your chili simmer – the longer the better. Just before serving, add the package of frozen corn – it adds color and crunch and besides, in a chili cook-off contest it’s the one where the judges say, “Hmm, I remember that one with the corn in it…”