Game Day Chili

My dad came in town from AZ to give my baby brother ("baby" meaning gigantic younger brother that towers over me) a new car!

Whenever he is in UT we have family bonding time over good food at his buddy Yaz's house. They became friends flying F-16s in the Air Force and have remained so ever since. 

Usually my dad is the cook but Yaz whipped out the big guns for this visit and hit a home run with Cooks Illustrated's Our Favorite Chili.

Doesn't that look AMAZING?! 

You remember a fore mentioned "baby" brother?

 

Yeah he thought it was pretty dang good too.

This was his fourth bowl...

I only had one.

Next time I vote he gets his own pot.

Ingredients:

• Table salt
• 1/2 lb dried pinto beans (about 1 cup), rinsed and picked over
• 3 T cornmeal
• 2 t dried oregano 
• 1/2 C chili powder 
• 2 t ground cumin
• 2 t cocoa powder
• 2 1/2 C low-sodium chicken broth
• 2 medium onions largely diced
• 3 small jalapeño chiles, cut in 1/2 inch pieces
• 3 T vegetable oil
• 4 medium garlic cloves minced
• 1 (14.5 oz) can diced tomatoes
• 2 t light molasses
• 3 1/2 lbs blade steak, cut into 3/4 in pieces
• 1 (12 oz) bottle beer

Instructions:

    Bring 3 tablespoons salt, 4 quarts water, and beans to a boil in a large Dutch oven. turn off the heat and let the pot stand for one hour before draining and rinsing beans. While waiting put a rack in the lower middle of the oven and preheat to 300 degrees.

   Add chili powder, cornmeal, oregano, cumin, cocoa, and ½ teaspoon salt to food processor. Then add ½ cup broth while processing until paste forms then set it aside. Roughly chop onions by hand or in food processor. Add jalapeños and pulse or combine.

    Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion and jalapeños and cook until softened. Then add garlic, chili paste, tomatoes, and molasses. Add remaining 2 cups broth and drained beans and bring to a boil, then reduce heat to simmer.

    Pat beef dry and season with salt and pepper then brown in separate skillet then add to Dutch oven. Add ½ bottle beer to skillet you browned beef in, don't forget to scrape up those yummy brown bits at the bottom of the pot, and bring to simmer. Transfer beer to Dutch oven. Repeat with remaining tablespoon oil, steak, and beer. Once it has all been combined return mixture to simmer.

   Cover pot and put in hot oven. Cook until meat and beans are fully tender ~1½ hours. Let chili stand before serving. Top with as little or much as you like we used a dollop of sour cream, cilantro, cheese, lime wedge, and finely diced red onion.

Thank You Yaz!!

Congrats Luke!!