Northern Valley Red- Chili with Beans

[TongoRad]

Northern Valley Red- Chili with Beans

Serves 4 as Appetizeror 2 as Main Dish.

This is a nifty way of preparing chili when you don't really have the time to get involved with soaking the pods, pureeing and straining, stewing the beef for hours, etc., etc. The flavor profile is similar, and there are no tomatoes here, but the ground beef and beans are a real time and energy saver.

• 1/4" slice Salt Pork, 1 ½” x 3”, cubed
  
• 1-1/3 lb Ground Chuck
  
• 1/2 c Onion, diced
  
• 1 Clove Garlic, minced
  
• 1 tsp Vegetable Oil, for salt pork
  
• 1 T Vegetable Oil, for chili
  
• 1-1/2 T Flour
  
• 2 Small Bay Leaves, or 1 large
  
• 1 T Ground Cumin Seeds
  
• 1-1/2 tsp Oregano
  
• 2-1/2 T Mild Chile Powder*
  
• 1 T Pasilla Powder*
  
• 1 T Ancho Powder*
  
• 1 tsp Chipotle Powder*
  
• 1-1/2 c Water
  
• 4 oz Scotch Ale**
  
• 1 Can Pink Beans, drained and rinsed
  
• Salt, to taste
  

1) Place salt pork and 1 tsp. vegetable oil in small skillet over medium-low heat to brown and render some fat.

2) Brown ground beef in 4 1/2 qt. stock pot or Dutch oven. Remove to a holding bowl with a slotted spoon. Discard the remaining liquid and wipe pot clean with a paper towel.

3) Bring pot back up to medium heat and add rendered fat from salt pork along with 1 TBSP vegetable oil. Add chopped onion and slowly allow to caramelize.

4) Add bay leaves and garlic, stir until the garlic begins to lose its raw aroma. Add the flour and keep it moving until the roux begins to take on a nutty flavor. This is a very small amount of flour and oil for this size pot so it is important to keep the heat low at this point.

5) Add the chile powders and spices. Stir for a few seconds to allow the aromas to bloom, and then start adding the liquid. Raise the heat and allow to come to a simmer. Reserve some of the water as you verify consistency- you want it to look like pea soup- add more if needed.

6) Add the ground beef, salt pork and beans to the chile sauce. Check for salt. Cover the pot, slightly ajar, and allow to again return to a gentle simmer. Continue cooking for another 15 to 20 minutes.

7) Serve in bowls garnished to your liking.

• * The proportions of the chile powders can be altered according to personal taste. This particular blend makes for a slightly hot and complex final product.

• ** Any malty beer with a good amount of residual sugars will do, such as a bock or a dunkel. There are no tomatoes in this recipe and the sugars help smooth the flavors out in their place.

Serving suggestion

Keywords: Intermediate, Hot and Spicy, Main Dish, Tex-Mex, Beans, Beef

( RG1453 )