October’s crisp weather invites a pot of simmering chili to cook slowly on the stove, filling the kitchen with warmth and wafts of smoke and spice.
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There is a chili style for everyone — it can be adapted for carnivores or vegetarians, brimming with beans or bobbing with chunky vegetables. Not a meat eater? No problem — just double up on the beans. Crave more substance? Add a hearty grain to thicken the broth. Not too keen on spicy heat? Opt for sweeter peppers in place of hot.
This recipe is a template for when the chili craving strikes. The base is a tomato-rich stock amplified by a good shake of Southwestern spices. A healthy pour of stout beer fortifies the stock, providing a robust and slightly malty backbone. Barley grains thicken and add texture and extra nutrients to the stew.
Feel free to tinker with the ingredients. Beef can be substituted with grass-fed bison, which is leaner and richer in protein and omega-3s than beef. Or switch to pork, ground turkey or chicken. (Substitute a lighter ale if you choose a lighter meat.) For a vegetarian version, omit the meat entirely and add an extra helping of black beans or another bean, such as kidney. Another grain, such as farro, or quinoa can be substituted for the barley.
Beef and Black Bean Chili
Active Time: 1 hour
Total Time: 1 hour
Yield: Serves 4 to 6
INGREDIENTS
2 tablespoons olive oil
1 pound ground beef or bison
Kosher salt and freshly ground black pepper
1 medium yellow onion, chopped
1 large poblano pepper, seeded and diced
1 large red bell pepper, seeded and diced
3 garlic cloves, minced
1/4 cup tomato paste
2 to 3 chiles in adobo, finely chopped with juices
2 teaspoons ancho chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano, preferably Mexican
1 teaspoon sweet paprika
1 (28-ounce) can Italian plum tomatoes with juice
8 ounces stout beer, such as Guinness
1 bay leaf
2 tablespoons dark brown sugar, or to taste
1 1/2 cups precooked black beans or 1 (15-ounce) can black beans, drained and rinsed
1 cup precooked barley (optional)
Garnishes: Sliced jalapeno pepper, fresh cilantro leaves, crumbled cotija cheese, chopped red onion
DIRECTIONS
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add the meat to the pot and season with salt and pepper. Cook the meat until it releases its juices and begins to brown, stirring occasionally, until the juices are nearly evaporated, about 8 minutes. Do not rush this process. Transfer the meat to a plate.
Add 1 tablespoon more oil to the pot. Add the onion and saute over medium heat until softened without coloring, 2 to 3 minutes. Add the peppers and saute until brightened in color, about 2 minutes. Add the garlic and stir until fragrant, about 30 seconds. Add the tomato paste, chiles in adobo, chili powder, cumin, oregano and paprika and cook, stirring, for about 1 minute.
Return the beef to the pot with any collected juices. Add the tomatoes, stout, bay leaf, brown sugar and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium-low. Partially cover the pot and gently simmer for 30 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon. Taste for seasoning and add more sugar or salt if desired.
Stir in the black beans and barley and continue to simmer until heated through, about 10 more minutes.
Ladle the chili into serving bowls. Serve with the garnishes for sprinkling.
Lynda Balslev is an award-winning writer, cookbook author and recipe developer based in Northern California. Visit TasteFood at TasteFoodblog.com.