When the Super Bowl comes around, it's not only time for great football but also great food. This year I kept it simple, just making a large pot of chili. I prefer my chili with cubed chuck instead of ground beef, because I like the texture of the tender chuck after it has been simmering for a few hours.
After browning off the cubed chuck, I pulled the meat out and put chopped onion, garlic, jalapeno, poblano, and chipotle peppers into the pot to sweat. I added some tomato paste, chili powder, toasted cumin, bay leaf, cayenne pepper, garlic, and because I'm lazy, a prepackaged chili seasoning mix. Because I wanted to have a Cincinnati style chili, I also put in some cinnamon, nutmeg, and a touch of clove. After toasting the spices with the onion and peppers, I deglazed the stockpot with a bottle of Baltijos, a dark red beer, and added some beef broth, tomatoes, kidney and black beans, and a few bay leaves. I turned it down to simmer while I watched the Michigan basketball game and a rerun of Jersey Shore. I'm a sucker for trashy reality tv.
After a few hours, the chili was done and the chuck becomes very tender. The chili has a spicy, complex taste after the spices meld after the long cook. I like to add hominy at the end of the cooking and just warm through. I also have some cheese, chopped onion and cilantro, and sour cream on hand to top the chili, although forgot about them on my first bowl. This was perfect for a cold winter day in Chicago. I'm happy that I made enough to have over the new few days. With a side of Tums.
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