Remember how I said I was going to look at some of my old recipes and retrofit them to suit our new way of eating? Turns out, going through the cookbook files, I already had begun. And with the logical choice.
In January 2009, I not only posted my recipe for chili, but damn near wrote a treatise on the subject.
At the end of Goodfellas when Ray Liota’s character enters the Federal witness protection program and is relocated far from his home (one presumes NYC), he laments that he asked for spaghetti with marinara sauce at a restaurant and received egg noodles with ketchup.
I can relate, for the first time I ordered chili in Ohio, I received tomato soup with ground beef and beans in it. I suppose I shouldn’t have been too terribly surprised; I honestly thought I’d gone beyond surprised when connecting through the airport at Cincinnati and saw that these nutty Ohioans eat their version of chili on a bed of spaghetti.
Hey – we Texans take our chili very seriously.
I went on to discuss not only what should and should not go into chili (yes to beans, no to ground beef and poultry), but what to eat with chili (yes to corn tortillas, cornbread, saltines and Fritos, no to flour tortillas and any cracker that’s not a saltine). For the most part, I stand by my rules for what goes into chili – yes, even the beans, although I don’t always include them and when I do they’re properly prepared (pre-soaked in an acidic medium) and in far fewer quantities than pre-paleo/primal/real food/whatever you want to call it. But the accompaniments have sadly gone the way of the dodo, although my Savory Almond Flour Muffins are a fine replacement for cornbread.
At any rate, autumn is upon us in most areas of the country and it’s a fine time to revisit what is, in my not-so-humble opinion, the best damn chili outside of the great state of Texas. And I have to tell ya, adapting this recipe was hard work, folks.
I took out the beans.
Texas Style Chili
2 pounds chuck or round steak, cut into 1″ cubes
2 tablespoons beef tallow
3 small tomatoes, peeled, seeded and chopped
1 medium roasted red bell pepper, peeled, seeded and chopped
1 medium roasted green bell pepper, seeded and chopped
1 large Poblano pepper, roasted, peeled, seeded and chopped
2 medium jalapeno peppers, seeded and finely chopped
1 large onion, roughly chopped
2 cloves garlic, minced
Salt and pepper, to taste
1 tablespoon ground cumin
3 tablespoons ancho chili powder
1 teaspoon hot paprika
1/2 teaspoon oregano, preferably Mexican oregano
4 to 6 cups cups beef stock, preferably homemade
Heat the tallow in a large, preferably cast iron, Dutch oven or stock pot. Season the beef with salt and pepper, and brown in the fat. Add the onion, cooking until the onion begins to soften. Add the peppers and garlic, and cook for another minute. Add the tomatoes, cumin, chili powder, paprika and oregano, cooking until fragrant, another 1 – 2 minutes.
Add enough of the stock to cover the mixture well; bring to a boil. Lower the heat, cover, and cook for 2 to 3 hours, until meat is tender, stirring occasionally and adding more stock if the liquid is boiling away too quickly. Once the meat is fork tender, continue to cook, uncovered, until mixture thickens, 15 to 20 minutes.
Garnish with cheese, sour cream and/or guacamole, as desired.
Nutrition (per serving): 456 calories, 30.7g total fat, 104.3mg cholesterol, 647.4mg sodium, 1287.1mg potassium, 12.4g carbohydrates, 3.5g fiber, 4.9g sugar, 35.2g protein.