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Kick-Butt Chili

Used with permission from the Big Bowl of Love Cookbook by author Cristina Ferrare

Alterations should be made to fit with your dietary needs. Please consult with your medical team before you attempt to make this recipe.

Kick-Butt Chili. 8 to 10 Servings Chili 3 tablespoons canola oil 2 pounds chuck roast, minced for chili 3 onions, finely chopped 4 garlic cloves, minced 5 tablespoons chili powder 1 jalapeño, seeded and finely chopped 2 teaspoons ground coriander 2 tablespoons ground cumin 2 cups organic beef stock (boxed or canned) 1 cup dark beer 1 (28-ounce) can chopped tomatoes 1/2 cup fresh roasted corn or canned corn 1 (15-ounce) can of black beans, rinsed and drained 1 (15-ounce) can of pinto beans, rinsed and drained 1 tablespoon masa Kosher salt Cracked pepper Garnish 1 1/4 cups sour cream 1/2 cup chopped scallions 1/4 cup chopped cilantro 2 cups grated cheddar cheese 2 1/2 teaspoons hot red chili flakes 1 cup crushed tortilla chips (optional) 2 jalapeños, seeded and chopped or sliced (optional)

Instructions

• Heat a cast-iron frying pan or heavy-bottomed skillet over medium heat.
• Add 1 tablespoon of canola oil and half of the meat, and brown for about 8 minutes.
• Pour the meat into a strainer positioned over a bowl, and let the fat drain.
• Set the strained meat aside. Wipe down the frying pan using a paper towel, cleaning off the residual oil and bits of beef from the bottom.
• Heat 1 tablespoon of canola oil in the frying pan and cook and drain the remaining beef using the same process. Discard the drained fat.
• In a large sauce pot, heat 1 tablespoon of oil until hot.
• Add the onions and sauté just until translucent, about 5 to 8 minutes.
• Add the garlic and sauté until it just begins to turn golden.
• Add the chili powder, jalapeño, coriander, and cumin, and mix well. Cook for 30 seconds.
• Add the beef stock, beer, tomatoes, corn, black and pinto beans, and cooked beef.
• Cover and simmer on low heat for 1 hour, giving it a stir every 15 minutes.
• Add the masa to thicken the chili to the perfect consistency, and simmer for 10 minutes.
• Season with kosher salt and pepper to taste.
• Serve in heated bowls, and garnish each serving with 2 tablespoons sour cream, 1 to 2 teaspoons scallions, 1 teaspoon cilantro, 2 to 3 tablespoons cheddar cheese, 1/8 to 1/4 teaspoon hot red chili flakes, and crushed tortilla chips (if using) or a thick slice of your favorite corn bread.
• The jalapeños are optional, but go ahead and do it! Wash everything down with an ice-cold beer.

This chili is hearty without feeling heavy, and all the flavors blend so well together! It’s a huge hit on Super Bowl Sunday, but I serve it all year round for lunch or dinner with a simple salad. For the greatest results, purchase a chuck roast and tell your butcher you want the beef minced for chili.

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