Southwestern-Style Beef Chili

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Super Bowl Sunday at my house always means a big day of football and hearty bowls of chili. This American classic borrows heavily from the Mexican and Southwest pantries by incorporating spices such as oregano, cumin and cinnamon, and staples such as unsweetened chocolate found in mole sauce. I like this delectable combination of spices that you can measure ahead of time and then have ready to add just before cooking.

The chipotle chili casts a light smoky flavor with just a touch of heat in the sauce. Look for chipotle chilies preserved in Adobo sauce when adding the softened chili so that some of the Adobo sauce will also flavor the chili. You can adjust the heat of this dish by adding just a touch of chipotle chili to the mixture and then add more, if desired. If available you can substitute a few dashes of chipotle-flavored Tabasco sauce instead of the chipotle chilies.

Small chunks of beef chuck become meltingly tender and the sauteed red peppers add a hint of sweet fruitiness. I like to serve the chili with warmed cornbread and a simple green salad. This is really great for a crowd because it is the quintessential one-dish meal and can be made completely up to 3 days ahead, refrigerated and reheated just before serving.

Make sure to have individual bowls of grated sharp cheddar cheese, sour cream and fresh tomato salsa on the table for guests to help themselves. The crushed tortilla chips with their sweet corn crispness are a nice counterpoint to the smooth chili. If you are an avocado lover, peel and cut up an avocado and serve it alongside the other condiments. Nothing goes better with a bowl of this spicy American tradition than an ice-cold beer.

SOUTHWESTERN-STYLE BEEF CHILI

Serves 10 to 12 (about 3 quarts).

6 tablespoons vegetable oil

3 pounds beef chuck, cut into 1/2-inch chunks or ground for chili

3 large onions, finely chopped

1 jalapeno pepper, seeded and finely chopped

8 garlic cloves, minced

4 teaspoons ground oregano

3 tablespoons ground cumin

2 teaspoons ground coriander

1 teaspoon cinnamon

1/2 cup chili powder

1 (12-ounce) can of beer

2 1/2 cups beef stock

1 (28-ounce) can crushed tomatoes

1 canned chipotle chili in Adobo sauce, chopped, or to taste

1 red bell pepper, seeded and cut into 1/2-inch medium dice

1 yellow bell pepper, seeded and cut into 1/2-inch medium dice

Salt and freshly ground black pepper

1 (15-ounce) can kidney beans

1 (16-ounce) can pinto beans

1/2 ounce unsweetened chocolate (1/2 square), grated

Garnish:

Sour cream

Tomato salsa

Sharp cheddar cheese, grated

Scallions or red onion, chopped

Crumbled tortilla chips

1. In a large, 6-quart pot, heat 2 of the tablespoons oil over medium heat. Saute the beef in batches until it is well browned on all sides, about 5-7 minutes. (Don't crowd the pan or the meat will steam.) Remove to a side bowl and reserve.

2. Add another 2 tablespoons of oil and saute the onions until soft and lightly browned, about 5-7 minutes. Add jalapeno and saute another minute. Add garlic, oregano, cumin, coriander, cinnamon and chili powder and saute another 2 minutes or until the spices have mixed together and there is an aroma in the air, stirring constantly.

3. Add beer, stock, tomatoes and chipotle chili and bring to a low simmer. Return the meat to the pot. Simmer partially covered for 1 1/2 hours, or until the meat is tender, stirring occasionally.

4. Meanwhile, heat the remaining 2 tablespoons oil on medium heat in a medium-size skillet. Add the diced red and yellow peppers and saute about 3-5 minutes or until cooked but slightly crisp. Season with salt and pepper. Set aside.

5. Add kidney and pinto beans to chili mixture on medium heat, uncovered, and continue simmering for 30 more minutes or until slightly thickened.

6. Add grated chocolate and salt and pepper, and stir until chocolate is melted. Taste for seasoning. Serve in large chili or pottery bowl surrounded by small bowls of sour cream, salsa, grated cheddar cheese, chopped onions and crumbled tortilla chips.

Advance Preparation: May be prepared up to 3 days ahead, covered and refrigerated. Remove from refrigerator 1 hour before reheating. This may also be frozen up to 1 month ahead, defrosted and reheated gently. Adjust seasonings.

 

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

 

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