Wednesday, October 3, 2012

Damn fine chili, Foon & Spork style

Since the weather is turning it’s time for some warm comfort food. I love making soup, stews and chili. There’s something very witchy about cooking a big vat of steaming brew. In the last few years I’ve worked up my own versions. I’m not going to say they’re perfected because of course the perfectionist in me couldn’t let that happen but they do make the cold seem less permeating. Most of the time I just sprinkle in seasoning until it looks and tastes right but I’ve written out my chili recipe here for you.

Damn fine chili, Foon & Spork style
3 TBS olive oil
1 medium yellow or white onion, chopped
2 large cloves of garlic, minced
3 cubes beef stock *or veggie
6 cups of water
1 8oz can tomato sauce
1 15oz can pinto beans, rinsed
1 12oz can diced tomatoes (fire roasted if you can find them)
1 14oz can of chili beans in sauce
Salt & Pepper, to taste
1 tsp cumin
¼ tsp celery seed
1 tsp Valle del sol chili powder
1 whole bay leaf, remove after cooking
¼ tsp ground sage
1 tsp sugar
4 tor 6 springs of fresh cilantro, chopped
1 large carrot, chopped
2 to 7+ TBS hot sauce, your favorite. I used Aardvark habanero sauce but Sriracha would be good too.
1 lb ground beef or buffalo, browned *or omit this for a veggie version and add more veggies (okra or eggplant)
1/3 cup white cooking wine or pale style beer

In a large skillet brown meat if you’re going with that version. Drain. In a large stock pot combine oil and onions. Saute until soft, add garlic at the last moment and cook for a minute or two. Immediately add stock to stop garlic from burning. Add the rest of the ingredients to stock pot.
Cover and cook for an hour or so to let all the flavors combine.

A large slice of corn bread with a pad of melting butter rocks my world but you could also pair with rice or bread.

Here is my recipe for corn bread as a bonus. What do you like to pair with your chili?

Corn bread 
1 ¼ cups all purpose flour
¾ cup yellow corn meal
¼ cup sugar
2 tsp baking powder
½ tsp salt
1 cup milk
¼ cup vegetable oil
1 egg, beaten
1 can green chili’s (optional)

Heat oven to 400 degrees F. Grease two loaf pans or one 9 inch pan or a cast iron antique like the one shown. Combine dry ingredients. Stir in milk, oil and egg until moist. Pour batter into pans and bake for about 25 minutes until golden brown on top. Toothpick or knife should come out clean. Cut and serve.

I hope these recipes put a little fire in your belly and keep you warm through the coming season.


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