Chili

June is bearing down upon us, so it’s hardly chili season anymore, but seasonality has never stopped me from making certain recipes. This is a chili recipe that I don’t make nearly often enough – or maybe it’s an acceptable frequency, given the environmental consequences of the beef industry. IN ANY CASE, this chili recipe is savory and warming, with just the right amount of spice; additionally, a splash of bourbon gives it a Bluegrass twist and lets some of those alcohol-soluble flavors really show up. It’s a bit of a riff on chile colorado, as I use chunks of beef rather than ground beef, as I like the texture and browning better.

I will note that my cooking process is very vibes-based, so I myself might not follow this exact recipe every single time. Additionally, amounts of seasonings, liquid etc. are really up to your personal taste. I’ve never timed how long this recipe takes me, but I would estimate about 2.5-3 hours from the beginning of mise en place until the chili is ready to serve; about 30-45 minutes of activity, with the rest being passive cooking time.

You will need:

• 1 chuck roast, 2-4 lbs.
• 1 onion (I use yellow onions), diced
• 3 cloves of garlic, minced or crushed
• 2-3 chipotles from a can of chipotles in adobo, minced
• 1 can green chilies
• 1 14oz can of crushed tomatoes
• A box of beef broth
• Cayenne pepper
• Cumin
• Salt and black pepper
• Kentucky bourbon whiskey (Any whiskey will do but I’m biased)
• (OPTIONAL) 1 can dark red kidney beans

The process:

Start by breaking down about 2 pounds of your chuck roast into some more manageable pieces, then trimming off any silverskin and excess fat. I know of no use for the silverskin, so you may discard it unless you know better than me, but go ahead and add the excess fat to a cold Dutch oven or heavy-bottomed pot and heat it on medium-low to render the fat. We will soon use this to brown the outside of our beef. Cut the chuck roast into bite-size pieces (I like cubes about half an inch to a side, but it’s not an exact science), then pat it dry with paper towels and season with salt and pepper.

Once the beef fat has rendered in your pot, remove any leftover solids. Those who care about their health and well-being may choose to discard these pieces – I often season them with salt and pepper and snack on them while I cook, to the detriment of my future gastrointestinal integrity. Whether you choose to do so or no, turn the heat up to medium-high on your pot. Once it has come up to temperature, brown your cut-up beef (in batches to prevent overcrowding/steaming). We want some nice brownage on all sides of the beef.

Once your beef is browned, remove it from the pan and set aside. If there’s not more rendered fat in the pot, supplement with some neutral oil. Lower the heat and add in your onions, chipotles, and green chilies. Cook for a few minutes until softened, stirring every so often to prevent burning. Next, add in your minced garlic, cayenne pepper, and cumin, and let those fry while stirring for about 30 seconds: no longer, as we don’t want them to burn.

Now that all the vegetable matter is cooked, add the beef back in along with the can of crushed tomatoes. Stir to homogenize, then add beef broth to the pot until your beef is just covered by liquid. Add a splash of bourbon, then bring the pot to a moderate simmer.

Let the pot simmer with the lid ajar for at least an hour and a half or until the beef is fork-tender. Scrape down the sides of the pot and stir every so often so nothing burns, and add more beef broth if the chili ever gets too thick. Toward the end of cooking, add salt and black pepper to taste. This is also when you’d want to add beans, if you like them in your chili. I personally go back and forth on the matter: forgo the beans if you want a more “authentic” chili, but also, authenticity is a lie, so who really cares? I usually put beans in there because I like them and it makes the chili last longer. My partner likes to cook macaroni noodles and have her chili with macaroni: I respectfully disagree with this approach, but to each their own.

At this point, your chili is ready. Serve with shredded cheese and sour cream, if you like. Enjoy!