With the coldest winter days upon us, warming bowls of comfort food seem to always be on our mind. In that regard — and in spite of the irony of its name — chili does the job every time.
Guests who have dined at Litchfield’s Restaurant at The Wigwam resort in Arizona when the specials menu has featured chili can attest that Executive Chef and Beverage Director Christopher McLean makes a mean pot of it. According to the chef, the secrets to that recipe (see below), are lean buffalo meat, fresh ground cumin seed, and fire-roasted tomatoes; however, replicating that success at home — no matter what ingredients are used — isn’t difficult, the chef says. It just requires an attention to detail.
In Chef McLean’s estimation, any good pot of chili starts with fresh, good-quality meat, but that doesn’t mean that you need to break the bank when buying multiple pounds of protein. “The less expensive cuts are actually preferred for making chili,” he explains. “It will thicken the liquid during the longer cooking time required to make it just right.” McLean prefers meats with interesting flavors, such as buffalo, elk, or venison, but he acknowledges that any source will do the trick. “Your favorite meat will make a great chili,” he says.
The more important aspect is how that meat is cooked. According to Chef McLean, home cooks too often make the mistake of cooking a pot of chili over too high a heat. The meat may be submerged in liquid, but that doesn’t mean it can’t dry out during the cooking process. If you want to ensure that the meat in your chili is moist and tender, “low and slow,” he says, “is the key to success.”
No matter the type of meat you’re using, you’ll want to start by giving it a good sear, browning it in a hot pot with a small measure of oil. It’s near the end of the simmering process when Chef McLean checks on the meat’s tenderness. “Depending on the cut of meat, cooking time will vary,” he advises. “Tenderloin, for example, will cook quickly, whereas less expensive cuts of meat will take a bit longer.”
If your meat needs more time, but the liquid in the pot has evaporated to the point that the meat is no longer submerged, add just enough liquid to keep the surface level above the meat. In fact, only adding the minimum amount of water is key. “It’s very important to just cover the meat,” Chef McLean explains. “Too much liquid will turn your chili into soup.”
Wigwam Resort’s Southwest-Style Chili
Ingredients:
1 onion, diced small 2 pounds meat, trimmed of as much fat as possible and medium diced 6 cloves garlic, minced 1 medium sized dry ancho chile (de-seeded and broken into small pieces) 1 tbsp. Tabasco Chipotle Pepper Sauce 12 oz. can diced tomatoes (preferably fire roasted) 1 tbsp. ground cumin 2 tbsp. dried oregano 1 ½ tsp. salt Black pepper to taste
Preparation:
In a large pot set over medium heat, coat the bottom with two tablespoons of vegetable oil, then add the onion, cooking until it softens and begins to brown (approximately five minutes).
Add the meat and garlic, then sauté until the meat has browned nicely.
Add the chile, Tabasco, tomatoes, cumin, and oregano. Cook for 15 minutes.
Pour in one quart of hot water (the liquid should just barely cover the meat).
Bring to a boil, then reduce the heat, cover, and simmer for 1 to 1 ½ hours, stirring occasionally, until the meat is tender and the chili is thick. Keep an eye on the level of the liquid — if it starts to dip below the surface of the meat, add just enough hot water to keep the meat completely submerged. (You can add cooked beans during the last 15 minutes of the process, too, if you like beans in your chili.)
Season with salt and pepper to taste.
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According to the chef, the secrets to that recipe (see below), are lean buffalo meat, fresh ground cumin seed, and fire-roasted tomatoes; however, replicating that success at home — no matter what ingredients are used — isn't difficult, the chef says. It just requires an attention to detail.
Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.
A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long. For maximum flavor, reduce the coffee along with a blend of tomato paste, aromatic veggies and spices like we do in our Spicy Vegetarian Chili.
If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.
A low and slow cook time—at least an hour total—is key for drawing out the most flavor in a pot of chili. Yes, a quick chili is most welcome on weeknights, but it won't have quite the same results. A slow cooker works wonders, but if you're short on time, try a pressure cooker.
Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.
Add chili powder, cocoa, and tomato paste; cook until fragrant, about 2 minutes more. Add tomatoes, broth, and cooked beef. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until thickened slightly, 25 to 30 minutes. Season with salt and pepper; serve with sour cream and chives.
Acidity: Vinegar is acidic, and this acidity helps cut through the heat of the chili peppers. It balances the spiciness and prevents it from becoming overwhelming. The acidity of vinegar can help tame the intense heat and make the hot sauce more palatable.
While something as basic as water will get the job done, broth is a quick and simple way to give chili an extra-savory flavor, and canned tomatoes can add a layer of sweetness. When adding beer or wine, you'll want to keep it to about 1/2 cup when using the slow cooker, so the flavor isn't overpowering.
So make sure you've got a nice sear—this goes for both diced and ground meat. 2. Wrong. Sautéing onions, garlic, and other veggies first coaxes maximum flavor out of them.
Much like adding chili powder and other common chili spices, cinnamon is a super versatile spice that adds warmth without the heat to Firecracker chili.
The tomato paste adds color and rich flavor to our chili. Now we have our flavorful base, you are going to finish the chili with pureed tomatoes, beef broth (or chicken broth), and beans. Beans make this chili hearty — I like pinto beans or kidney beans.
Peppers: For many people, chili isn't chili without some heat. To add some, experiment with dried ancho peppers or chipotle peppers (often sold in adobo). If you'd like to add flavor without much heat, anaheim peppers are wonderful.
You know the saying, “save the best for last?” To keep your beans nice and plump, add them about 20 minutes before you finish cooking. This will give them plenty of time to impart that perfectly seasoned chili flavor to your recipe without overcooking.
Sweet onions are great for caramelizing due to their higher sugar content. You can cook them into your chili, serve them raw over top, or even elevate your chili with a sophisticated caramelized onion topping! Some of my favorite sweet onions are Walla, Walla, Maui, and Vidalia Onions.
The chili contains very little or no grease. Winning chili must look good, smell good and taste good. Because the judging process takes a couple of hours, chili must retain its color, consistency, aroma, taste and afterbite while hot, warm, lukewarm and then cool in a styrofoam judging cup.
With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.
The best chili is thick and comforting, but don't despair if your chili turns out a little on the thin side. We know a few easy ways to thicken chili, like mashing up some of the beans or adding a pinch of masa harina corn flour.
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