October 23rd, 2014 by Ed Bruske
Can winter be far away?
When we see a nice piece of beef chick on sale, we bring it home and turn it into chili.
I run the beef through the meat grinder then brown it in a heavy pot. Remove the beef, clean out the pot and sweat plenty of diced onion plus several cloves of garlic, chopped fine.
The beef goes back into the pot along with crushed canned tomatoes and some tomato paste. I then season aggressively with our favorite powdered chilies (you can process whole, dried chilies if you prefer), as well as a bit of canned chipotle chili for heat, cumin and salt to taste.
I do this freehand–no measurements required–stirring and tasting frequently, adding this and that until the flavor is just the way we like it. Cover the pot and cook over the lowest possible heat for two or three hours, or until the beef is very tender and the flavors completely infused. Add a bit of water or beef stock along the way if it seems dry.
You can serve the chili at this point with your favorite corn bread, or put it in the fridge for a day or two and let the flavors meld.
You should have plenty left over for breakfast. Just add fried eggs and grated ricotta salata cheese.
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