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Friday, February 3, 2012

Suuuuper Bowwwls...of chili.

Everybody's doing it, so how can you be sure that your dish will be the star of the party? Answer: make this chili. It's deeelicious! Plus, chili goes good with beer, and amazingly well with the cider I put in it. Annnd, you can put it on other things like hot dogs, fries, and breakfast the next day (if there are any left overs). So get to it, it's almost time to party.
Lansdowne Sirloin Chili: (serves 8-10)

18  oz. Beef broth
1/4 c. Vinegar
 2   Tbs. oil (I always use grapeseed)
 2  Cans kidney beans (15/16 oz.)
 1  Can black beans 
 1  Can pinto beans
 1  lb. Ground beef
3/4  lb. Sirloin, cubed
  2   Large onions, chopped
14.5 oz. Canned diced tomato
12   oz. Tomato paste 
  3  Cloves garlic, minced
  1  Fresno chili, seeded and diced
  1  JalepeƱo, seeded and diced
1/2 c. Brown sugar
  3  Tbs. Chili powder
  1  Tbs. Unsweetened Cocoa Powder
  1  tsp. Cumin
  1  tsp. Cinnamon
  1  tsp. Cayenne
  1  tsp. Ground coriander
  1  tsp. Fresh ground pepper
  2+ tsp. Kosher salt 
Mmm. Meaty. 
1) Prep. Measure spices and liquids. Chop your onions, garlic, peppers. Open your cans
2) Grab two large skillets, add one tablespoon oil to each and set on medium heat. In one
    pan add your onions and garlic, in the other add your ground beef and sirloin. Cook
    onions until tender and slightly translucent and cook meat until all browned.
3) In a large pot, add all your liquids and then your spices, whisk to combine. Then add
    your meats, onions/garlic, peppers, beans, and tomatoes. Stir it up. Bring that beautiful
    pot to a boil and then reduce it to a simmer. Walk away for 1 1/2-2 hours. Eat right away
    or make the day before, I think almost all soups are better next day, at least that's what
   my Dad always told me :)

With all soups and chili's and such, the thing that makes it 'amazing' is achieving that perfect balance in flavors. With this chili, it's a balance between sweet, spicy, and savory. Everyone's got their own personal "that's it" moment, don't be afraid to add a little more here and there and find your perfect pot. Add only little bits at a time, stir well, taste, and if needed; repeat. Trust your taste buds and remember that you can always add more, but you can't take it away.
"Hey, what's on your chili there missy?" you might ask; well, that's my favorite pile o' fixins.  Part of the fun of serving chili is all the add-ons you can incorporate. For our Super Bowl party I'm going to have a chili 'bar', one big pot and lots of little bowls full of goodies for everyone to choose from. My favorites are: sour cream, cheese blend, red onion, cilantro, avocado, tortilla chips and green onion. And if I can give you one really solid tip here, buy at least one extra bottle of the Lansdowne to drink while you're eating this, I built the recipe around the flavors in the cider and it's crazzzy good whilst eating the chili. Ok, I gotta stop talking about this or I'm headed to the fridge and there won't be any chili left for the party.

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