Kitchen Fundamentals: Chili

Overview

Is it game day? Are your buddies coming over? Cozy Sunday vibes?

Chili is definitely the ultimate comfort meal. Nothing is more forgiving, more flexible, and less idiot proof than Chili. Follow some basic rules first: low and slow, don’t rush it, and have fun!

In some places of the world, they believe that beans do not belong in Chili (looking at you Texas). No doubt - the dish is yours to share heritage with Mexico, but I’m not from those parts and love beans in my Chili. Maybe one day you can prove me wrong. But for now, beans.

Feel free to experiment as you like and add whatever your heart desires to make this truly your own! The beauty of this dish is that everyone has their own little tricks that make it uniquely theirs.

Quinta De Bons Ventos Lisboa VR

Wine Pairing

Chili is a bold and flavorful dish that can warm both the belly and the soul. To match the powerful spices and flavors in this, you will need a wine that is equally bold flavor and body. You will be looking for something full body, with notes of dark fruits, as well as something that has some wood and smoke flavor. These will work well and bring out some of the nuances in the spices in this dish. Also, as chili is typically a comforting meal, you will want to avoid pouring the expensive stuff with it.

A perfect pairing in this case is the Quinta De Bons Ventos Lisboa VR. A low cost full bodied wine from Portugal that really allows the spices to shine in this dish. The bold black fruits, earthy notes, and the smoked oak flavors pairs excellent here.

If you’re interested in more about this wine, you can find more information and tasting notes here.

Ingredients (~8 Servings)

• 3lbs ground beef (aim for ~20% fat content)

• 1-2 Spanish or white onions, chopped

• 8-10 finely minced garlic cloves (can you tell I like garlic?)

• 28oz can of crushed tomatoes

• 1 500mL can of beer (I like a Red Ale, Blonde Ale, or an IPA)

• 1.5 cups of chicken broth (see our recipe)

  • Yes, using homemade broths in your cooking is like playing in the NFL vs. the CFL.

• 1 can (12oz - 16oz) tomato paste

• 1 (or 2) 16oz can of rinsed canned kidney beans

• 5-6 Tbsp of Chili powder

  • Spice preference unique to everyone

• 1 Tbsp ground cumin

• 2 dried chipotle peppers

  • Alternatively, use 2 Tbsp of smoked paprika to get that smoke flavour

• 1 Tbsp of finely chopped fresh oregano (or dried oregano)

• 1 Tbsp of finely chopped basil (or dried basil)

• 1 Tbsp of finely chopped fresh thyme (or dried thyme)

• 3-4 Tbsp olive oil

Steps

• Herbivore…

  • Heat a large pot or Dutch Oven over medium-high

  • Add 3-4Tbsp of Olive Oil

  • Add 1-2 chopped Spanish onions

    • Sautee until translucent ~5 minutes

  • Add 8-10 finely minced garlic cloves, Sautee for 3-5 minutes

• …Turned Carnivore…

  • Add 3Lbs of ground beef

    • Stir in the ground beef with the vegetables, breaking up the ground beef as you go along

    • Sautee until the ground beef begins to brown, ~5-10 minutes

  • Add 5-6 Tbsp of chili powder, 1 Tbsp ground cumin, 2 dried chipotle peppers (broken in half), 1 Tbsp of finely chopped fresh oregano, 1 Tbsp of finely chopped fresh thyme, 1 Tbsp of finely chopped fresh basil

    • Stir in well

• …For Life

  • Mix in 28oz can of crushed tomatoes, 1.5 cups of chicken broth, 1 500mL can of beer, 1 can tomato paste

  • Simmer for at least 1.5h on LOW

    • You’ll know you’ve reached the right temperature when some bubbles start slowly appearing. Manage that head well, do not let it boil.

    • I would note - you can simmer longer, if desired (3-4h for example)

    • This will allow more depth in the flavour profile along with a better mending of flavours.

  • Texans look away! After you’ve simmered your chili, add 1 16oz can of rinsed canned kidney beans.

    • Simmer for 5-10 minutes longer.

    • Then salt, pepper, to taste.

• Toppings: lime, cilantro, cheddar (old, smoky, or both!), hot sauce (if needed), sour cream, avocado, red onion, green onion, jalapenos, tortilla chips, corn, etc. Your call chef.

Public Service Announcement: Take the chili off heat and let it cool down slowly to room temperature. You can eat it later! Allowing the chili to cool slowly allows the flavours to integrate even more! Recommend!