Big Boy's Ultimate Chili with Hickory-Smoked Beans
Equipment
Ingrediënten
- 2 tablespoons vegetable oil or bacon fat
- 1 ½ pounds onions coarsely chopped
- 3 large garlic cloves minced or crushed
- 2 pounds lean ground beef sirloin or chuck
- 2 pounds lean ground pork
- ¾ cup chili powder preferably a mix of half ancho and half pasilla
- 3 tablespoons unsweetened cocoa powder
- 2-3 tablespoons sugar
- 2 tablespoons ground cumin
- 2 tablespoons dried oregano crumbled
- 2 teaspoons fennel seeds optional
- 2 teaspoons salt
- ½ teaspoon cayenne pepper optional
- 3 bay leaves
- 1 can 28 ounces whole tomatoes, undrained and roughly chopped
- 1 can 8 ounces tomato sauce
- 3 bottles dark or medium beer 12 ounces each
Beans:
- 6 slices hickory-smoked bacon finely chopped
- 1 pound dried small pink beans soaked and still in their soaking liquid
- 1 large garlic clove minced or crushed
- 2 teaspoons salt
Instructies
- In a large, heavy casserole or Dutch oven over moderate heat, add vegetable oil or bacon fat.
- Sauté onions until softened and lightly colored, about 10 minutes.
- Add garlic and sauté for 2 more minutes.
- Reserve.
- Return the pot to moderate heat.
- Crumble in the ground beef and pork.
- Increase heat to high and brown well without stirring for 5 minutes.
- Then reduce heat to moderately high and brown, stirring occasionally, for 15 minutes longer.
- Return onions to the pot and stir in 1/2 cup chili powder, cocoa powder, sugar, cumin, oregano, fennel seeds (if using), salt, cayenne pepper (if using), and bay leaves.
- Add chopped tomatoes, tomato sauce, 2 bottles of beer, and 4 cups of water.
- Bring to a boil over moderate heat, then reduce heat to low and simmer, uncovered, for 3 hours.
- Stir every 30 minutes, but avoid stirring during the last 15-20 minutes to allow fat to rise to the top.
- Meanwhile, prepare the beans.
- In a large, heavy saucepan over moderate heat, cook chopped bacon until crisp and golden brown.
- Spoon off excess fat, leaving 1 tablespoon in the pan.
- Drain soaked beans and measure the soaking liquid.
- Add water to make 6 cups.
- Add beans and liquid to the bacon in the pan.
- Bring to a boil, then reduce heat to low, partially cover, and simmer for 1 hour.
- Add minced garlic and salt, partially cover, and simmer until beans are tender, about 1 hour longer.
- Remove from heat and set aside.
- After the chili has cooked for 3 hours, degrease it by skimming off most of the fat.
- Place a paper towel flat on the surface to soak up any remaining fat.
- Stir in the remaining chili powder, cocoa powder, cumin, and oregano.
- Taste for balance of acidity to sweetness and stir in remaining sugar if needed.
- Add beans and their cooking liquid.
- Set aside to cool to room temperature.
- If making ahead, cover and refrigerate overnight.
- Preheat oven to 300°F.
- Stir remaining bottle of beer into the chili.
- Bake, uncovered, for 2 hours, stirring occasionally.
- Serve hot.
Notes / Tips / Wine Advice:
You can double or triple this recipe with equal success.
For a milder chili, you can omit the cayenne pepper.
Serve with your favorite toppings such as shredded cheese, diced onions, or sour cream. Enjoy with a cold beer or a hearty red wine.
For a milder chili, you can omit the cayenne pepper.
Serve with your favorite toppings such as shredded cheese, diced onions, or sour cream. Enjoy with a cold beer or a hearty red wine.
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