Tag Archives: Chili

Barbecue Beef Chili

I made up this chili one disappointing, rainy, summer Saturday a couple years ago. Matt and I were supposed to meet some friends at Fire Island and spend the day at the beach. But no, Mother Nature had other ideas. She sent some rain and chilly temperatures to ruin our plans. To soothe our sulkiness, I came up with this delicious chili.

We loved it. I made this all through football season last fall, and it was always a big hit. Then I made it again last year on Black Friday, and again, everyone loved it. Matt suggested that this become our official Black Friday chili. We do NOT do any shopping on Black Friday, so I thought it was a fine idea. I busted out this recipe yesterday afternoon and we spent a lovely day in sweatpants, snuggling and watching movies and college football games. We noshed on this chili and some leftover pie. It was a wonderfully cozy day.

This chili is basically the love child of beef chili and barbecue baked beans. I don’t recall my thought process that came up with this combination, but I haven’t heard any complaints! I combine the basic elements of chili (ground beef, onion, garlic, jalapeno, spices, and tomatoes) with the essential elements of barbecue baked beans (bacon, barbecue sauce, beans, brown sugar, and barbecue rub). It makes the perfect marriage of the two dishes, boasting big barbecue bacon flavor and the perfect chili texture.

I served the following garnishes: sour cream (for Matt), shredded yellow cheddar, bacon bits, and sliced raw jalapenos (for me). Other yummy possibilities include: chopped raw onion, minced cilantro, chopped scallions, tomato salsa, chopped tomatoes, and whatever else your imagination and personal preferences dream up.

I would be remiss to not tell you that this chili isn’t terribly spicy. It’s very kid-friendly, and people who don’t love spicy food are fine with the mild heat level. If you want it spicier, add another jalapeno, or some cayenne.

8 slices bacon
2 lbs. ground sirloin
2 medium onions, chopped
2 jalapenos, seeded and chopped
5 garlic cloves, minced
Kosher salt and black pepper
3 tbs good barbecue rub, homemade or store-bought
1 1/2 tbs brown sugar
1 tbs cumin
1 tbs chili powder
1/2 (12 oz) bottle of beer
1/2 cup barbecue sauce
1 (28 oz) can of fire-roasted crushed tomatoes
1 (28 oz) can original barbecue baked beans, like Bush’s
1 tsp liquid smoke
2 tsp hot sauce (I used Texas Pete’s)
2 tsp chipotle hot sauce, such as Tabasco

Preheat a large Dutch oven over medium-high heat. Chop two pieces of bacon. Brown in the Dutch oven until crisped and the fat has rendered. Remove with a slotted spoon to a paper towel lined plate. Meanwhile, in a separate skillet or grill pan, fry up the remaining slices of bacon and crumble them onto the same plate with the chopped rendered bacon. If you chop and cook all the bacon in the Dutch oven, it will be too much fat and it will burn.
Once you have rendered the chopped bacon, leave the fat in the pan and crumble in the ground sirloin. Break up with a wooden spoon and cook until no longer pink. Add in the onion, garlic, and jalapeno. Cook until softened, about 5 to 7 minutes. Season with salt and pepper.
Now stir in the barbecue seasoning, brown sugar, cumin, and chili powder. Make sure all the meat and vegetables are well coated. Deglaze the pan with the beer. When it has mostly evaporated, add the tomatoes, barbecue sauce, baked beans, liquid smoke, hot sauce, and chipotle sauce. Stir to combine. Add back in about two-thirds of the crumbled bacon. Reserve the rest for garnish.
Let the chili simmer for at least one hour on medium-low to low heat. Stir occasionally and make sure it isn’t scorching on the bottom. You can also transfer it to a slow cooker at this point and let it go on low all day. The longer it sits, the better the flavor.
When ready to serve, garnish with whatever you like, but be sure to include the reserved bacon.

Chili Dogs

The past few days I’ve been posting Thanksgiving recipes. Well, this post has absolutely nothing to do with Thanksgiving, and I cannot imagine anyone serving chili dogs at Thanksgiving (but if you do, please, oh please send me a picture of the looks on your family’s faces!!). I just know that I meant to blog this a couple of weeks ago and it’s possible that if I don’t blog it now I might never get around to it, and that would be sad. Because this recipe is so simple and so delicious. So here it is.

I made these to celebrate the season opener of my all-time favorite show: 30 Rock.  Oh yes, I’m one of the more ardent 30 Rock fans out there. Matt is just as addicted, and quoting lines from it has become one of our inside jokes.  So the season 7 opener was an event in my house, one that deserves a proper culinary accompaniment.  But what would that be, exactly?

I chose chili dogs.  It seemed fitting in a way, because season 7 is the last season of the show, and by cooking up hot dogs, I’m referencing the pilot episode, which ties together the beginning and the beginning of the end in some philosophical way, but don’t worry, I will not go down that windy path.  Remember the pilot, where Liz Lemon gets mad at the guy for butting in line to buy a hot dog from the street vendor, so she buys all the hot dogs, spending over $150, but it’s worth it to ensure that the rule breaker cannot have one?  Hilarious scene! And when I watched that for the first time, I knew I was hooked.

So I think chili dogs are appropriate.  I think Liz Lemon would approve.  I just reread what I wrote looking for typos, and I realized that I am now hoping I don’t come off too weird.  But then I thought, this is no odder than making food for football games, or for watching the Oscars, or for movie night.  So I stand by it.

And now I would love to know what your favorite TV show is, and if you’ve ever made any themed (or non-themed) food to accompany watching the opener or maybe the finale.

Source: adapted from Eat This Book, by Tyler Florence

Olive oil
1 medium onion, chopped
1 lb. lean ground beef
1 cup ketchup
1 tsp chili powder
2 tsp yellow mustard
Kosher salt and fresh ground black pepper
8 all-beef hot dogs
8 hot dog or hoagie rolls, toasted if desired
1/2 cup grated yellow cheddar cheese

Put a large skillet over medium heat and drizzle in some olive oil. When the oil is shimmering, add the beef and cook, breaking up with a spoon, until no traces of pink remain. Add the onion and cook until it is translucent, about 5 minutes. Stir in the ketchup, chili powder, and mustard. Simmer for 15 minutes, until thickened. Season to taste with salt and pepper.
While the chili is cooking, preheat a grill or grill pan over medium-high heat. Oil your grill grate.
Remove the hot dogs from the package and prick them all over with a fork. Place them on the hot grill and grill until you have nice char marks and they are heated through.
To serve, place a hot dog in a bun, then top with a ladleful of the chili, then some cheese. Serve immediately.

White Chicken Chili

I am very happy these days. Why? Because football season is upon us once again. Football is my favorite, favorite sport. And fall is my favorite, favorite season. Here in New York, we’re already getting some fall(ish) weather. The temperatures have certainly dropped into the low 70’s and 60’s. We’re running the air conditioner much less frequently and keeping the windows open. However, the leaves are still very green and our rainy period hasn’t yet begun. So I think this is still a precursor to fall, and that it hasn’t quite legitimately arrived, which explains why we are still grilling and not yet making much in the way of soup or stew.

That does not stop me from making chili though. Chili is one of my faves, and, with few exceptions (Hurricane Irene!) I don’t make it in the summer. So by the time September rolls around, I’m really craving it in some form. It seemed appropriate to make some chili for the NFL season opener, especially since my team, the Dallas Cowboys, was playing the New York Giants (a team I never root for, despite living here). The Cowboys winning made this chili taste that much better!

White Chicken Chili (sometimes called Blond Chicken Chili), which is simply chili that uses white beans instead of the usual kidney or black beans, is probably offensive to some Texans, considering that true Texas chili uses beef and does NOT contain beans. My confession here is that I don’t mind beans in my chili. I grew up having it that way, seeing as I mostly ate my mom’s and grandmother’s chili, and neither of them are native Texans. I have a huge appreciation for proper Texas chili and I love to make it. It’s just that I won’t have a conniption if I see a chili recipe with beans. That’s all!

I have searched for a good recipe for a long while now, and so far haven’t found any that were exactly what I was looking for. So, duh, just make your own, Julie! I’m pleased to report this turned out beautifully. It was just spicy enough for me, with a slow building heat. You can always cut back on the chiles if you prefer.

Olive oil
2 lbs. boneless, skinless chicken breast, diced
¼ cup cumin
2 tbs chili powder
1 tbs smoked paprika
1 tsp garlic powder
1 tsp onion powder
2 tsp oregano
Salt and Pepper
4 jalapenos, seeded and minced
Medium onion, chopped
3-4 garlic cloves, minced
1 bottle of beer
5-6 hatch or Anaheim or poblano chiles, roasted, peeled, seeded, and chopped
10 tomatillos, husked and chopped
2 (15 oz.) cans cannellini beans, rinsed and drained
1 tbs masa harina
A few dashes of hot sauce, such as Cholula
Garnishes: shredded white Cheddar or Monterey jack; crumbled Cotija or queso fresco; minced cilantro; sour cream; diced avocado; lime wedges; crushed tortilla chips

Preheat a Dutch oven over medium-high heat. Drizzle in some olive oil, then add the chicken. Cook, stirring occasionally to prevent burning, until it’s mostly cooked. Add the cumin, chili powder, paprika, garlic powder, onion powder, oregano, salt, and pepper. Stir to combine and toast up the spices. Add the jalapenos, onion, and garlic. Stir to combine and let them cook out for about 7 minutes, until they are nicely softened.
Deglaze the pan with the beer. Stir with your spoon to make sure all the tasty browned bits have been scraped up. Lower the heat to medium-low. Add the hatch chiles, the tomatillos, and the beans. Let simmer for at least 1 hour, preferably 90 minutes, until the tomatillos have almost melted into the chili. If your chili is becoming too dry, add water or chicken stock to help it along. You probably won’t need to take this step though. 15 minutes before you are ready to serve, stir in the masa and the hot sauce. Let the masa cook for about 15 minutes on low heat, making sure you thoroughly stir it in.
Serve in individual bowls with the garnishes of your choice.