southern essentials: sunday brunch chili
The weather around these parts is getting decidedly cooler, and we have already had two days that started out at the freezing mark. Soups, stews, and chilis are always welcome when Old Jack Frost comes a calling. There are a lot of ingredients involved in creating this recipe. If you do some prepping, and combine all the dry ingredients in one bowl, and all the wet ingredients in another bowl, that will save you a ton of time. So, you ready… Let’s get into the kitchen.
prep time
30 Min
cook time
2 Hr 15 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- PLAN/PURCHASE
- 1 pound top round, or chuck roast, cubed or ground
- 8 ounces chorizo
- 2 teaspoons paprika, mild or hot, but not smoked
- 3 - 4 slices bacon, diced
- 1/2 medium yellow onion, chopped
- 3 cl cloves garlic, minced
- DRY INGREDIENTS
- 3 tablespoons ancho chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon mustard powder
- 1 tablespoon dehydrated onions
- WET INGREDIENTS
- 28 ounces diced tomatoes with juice (1 can)
- 8 ounces tomato sauce (1 can)
- 8 ounces lite beer
- 3 cups beef stock (not broth)
- 1 tablespoon liquid aminos or tamari sauce
- 1 - 2 tablespoons apple cider vinegar
- ADDITIONS
- 2 teaspoons Kosher salt, or to taste
- 1 teaspoon white pepper, or to taste
- 16 ounces chili beans
How To Make southern essentials: sunday brunch chili
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Step 1PREP/PREPARE -
Step 2Chorizo This product can be made with pork or beef; however, the most traditional version is made with pork. Pork chorizo is a highly seasoned fresh pork sausage, while the beef variation is often made with ground beef and similar spices. The beef version creates a meatier, deeper flavor. Because I am using ground beef, I am adding the pork version. I make my own, but there are some good store-bought varieties out there.
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Step 3Chili Beans If you do not want to make your own chili beans, my hands-down favorite variety is Bush’s. They have a lot of different varieties, and the two I like best are “Chili” beans and “Original" beans. I am using Bush's Original beans in this recipe. Do not forget to add the beans in the last hour of cooking.
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Step 4Dry & Wet Ingredients The dry/wet ingredients help to flavor any dish, and this combination is designed to give it more of an earthy, grounded flavor. You can, of course, modify these ingredients to suit your particular tastes and those of your friends. Do not forget to prep the dry and wet ingredients in separate bowls. This will save you time during the cooking process.
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Step 5Gather your Ingredients (mise en place).
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Step 6Place a pot over medium heat and cook up the beef, chorizo, and paprika until browned.
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Step 7Reserve the beef, but do not clean out the pot.
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Step 8Cook the diced bacon until the fat renders.
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Step 9Remove and reserve bacon; leave fat in the pot.
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Step 10Add the onions, and stir for 3 – 5 minutes until softened.
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Step 11Add the garlic and stir for an additional 60 seconds.
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Step 12Add the dry ingredients. Stir until combined, about 60 seconds.
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Step 13Add the wet ingredients.
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Step 14Stir to combine and bring up to a simmer.
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Step 15Return the meat to the pot and slowly simmer, partially covered, for about 2 hours.
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Step 16While the chili is simmering, add some salt and pepper to taste.
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Step 17If using beans, add them in the last hour of cooking.
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Step 18PLATE/PRESENT
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Step 19Serve with crackers or maybe some cornbread. Enjoy
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Step 20Keep the faith, and keep cooking.
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Step 21Namaste’
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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