Autumn Essentials: Awesome Autumn Chili
Andy Anderson !
This is one really amazing chili… Just enough heat to keep you warm on those cold Autumn/Winter evenings, but not enough to give you heartburn, and the spices help to compliment the beef and make your tastebuds happy.
So, you ready… Let’s get into the kitchen.
1 Tbspgrapeseed oil, or other non-flavored variety
1 lbbeef, ground, or cut into cubes
1/2 mediumyellow onion diced
3 clovegarlic, minced
THE SEASONING SPICES
2 Tbspchili seasoning
1 Tbspdehydrated onions
1 tspground cumin
1 tspsmoked paprika
·salt, kosher variety, to taste
·white pepper, freshly ground, to taste
THE LIQUID INGREDIENTS
28 ozdiced tomatoes, 1 large or 2 small cans, including liquid
6 ozchicken stock, not broth
6 ozbeer, lite variety, or an equal amount of chicken stock
2 tspapple-cider vinegar
1 tsptamari sauce, or liquid aminos
16 ozbeans, more on this later
How to Make Autumn Essentials: Awesome Autumn Chili
- What about frozen beef?
This recipe calls for browning the beef before making the chili, so frozen beef would not work. So, plan ahead and defrost before making this dish.
What type of beef is best?
If you are using ground beef, then pretty much any type will do. If you are cubing it, then chuck would be my first choice; followed by brisket, short ribs, or round.
Once you have finished the browning of the beef, make sure you drain off any excess grease before moving on.
Can I use something other than beef?
Yes, you can. Ground turkey, chicken; even turkey would work fine. You could leave out the protein, add some extra beans, and make it vegetarian.
What kind of beans are best to use?
I am using kidney beans, but red and black beans would work also. Just remember they need to be precooked. If you are looking for a good canned variety, Bush’s beans are an excellent choice; plus, each can weighs’ in at 16 ounces (perfect).
If you buy chili beans that come in a pre-seasoned sauce. I would taste the sauce first. If it is not so great, rinse them before adding. If it tastes okay, chuck it in with the beans.
FYI: Bush’s beans have a kickin’ sauce.
Here is the recipe that I used for my beans:
Cooking Under Pressure: Flavorful Base for Beans
Can I freeze the leftovers?
Absolutely. If properly sealed, they should last several months in the freezer. I would recommend freezing it in individual portions. So, any time you have the urge for a chili fix, just take it out of the freezer.
If you are using Ziploc bags, do not toss the bag into a pot of boiling water, they are not designed to withstand the extreme heat of boiling. My suggestion would be to remove the frozen chili from the bag, place it in a small saucepan over low, low heat, cover, and allow that low heat to speed up the defrosting process.
- What about the chili seasoning?
There are a lot of chili seasonings on the market, and you probably have your favorite. Since I enjoy homemade, this is the one I used for this recipe. It is not a powder but a paste:
Chili Paste Essentials: Up Your Game
If you prefer a chili powder, this is one that works well with this recipe:
DIY Kick Butt Chili Powder
Why are you using chicken stock?
My first batch used beef stock, and although it tasted okay, it was a bit too heavy for my tastes. So, I changed to chicken stock, and it came out perfect.
Tamari sauce or liquid aminos in a chili?
Okay, definitely not a traditional ingredient in a good pot of Texas chili; however, just a bit will deliver that Unami flavor that we love so much. If you wish, you could use a bit of Worcestershire sauce.