I've been meaning to get into making chilli for a while because it has such an excellent macro profile. All the protein and all the fibre you could want. Plus, you get to eat corn chips with it!
But I’ve never really understood America's almost religious obsession with chilli. Initially, this was because I thought they were eating big bowls of chillies. Eventually, I realised that there was a lot of beef and beans in there, and that's when the light went on. Protein and fibre. Got it!
Long story short, Jane’s been away for a couple of days, and so I got to experiment. I bought a couple of big slabs of chuck steak, checked the spice rack to make sure I had all of the necessaries, and Googled a bunch of recipes. The thing I liked about what I found was the variety. There is no textbook way to make chilli, even though everyone insists their way is the one true way. It seems that if you have beef and beans, a tomato base, and half a dozen fiery spices, you are good to go.
I seared the beef in my cast iron skillet and dropped it into the slow cooker with some beef stock. Way too much stock, as it turned out, which led to a much wetter chilli than I wanted. But I can adjust for that next time. After that, it was really all just throwing it together. Onions, garlic and tomatoes into the skillet, then the spices, then the beans. Stir them on medium heat, then tip the whole thing into the slow cooker with the beef. Go write a couple of book chapters. Come back about eight hours later, pull the meat apart, and dinner was ready.
The flavour profile was excellent, but the texture, as I said, was too liquid. Easily fixed. The end result is so big and brown and meaty that I don't know if I'll get many opportunities to cook it with Jane around. But Thomas and I have been hooking into it with gusto. Had a bowl for breakfast with some sourdough and a poached egg this morning, and the flavours had steeped overnight. I think I have a new food obsession.
It sounds excellent, and I would do it if I didn't live with a band of chilli-weaklings. At the rate I'm going, I'll soon be divorced or dead, so maybe there's some hope.
Dan Black would probably know a good chilli recipe or two. Slim Jim would have a franchise.
chuck steak sounds waaay to fancy for chili! Gotta just use 500grams of beef mince.
Oh mate, wait until you start pairing that shit with cornbread (with the requisite dive down the sweet/savoury/north/south rabbithole).
If you can get your hands on proper, dried, smoked chilli-peppers? Omg.
anything like that and is too runny is just asking for rice to be the base :)
If it has beans in it, it’s not chili, it’s a stew.
When you figure out the right amount liquid to add, consider replacing half of it with beer
Do you think it is possible to make this meal using fake meat? Asking for a vego friend.
That does sound delicious. So has the house descended into a men_without_babes Vibe yet