San Francisco had been cold and blustery for a week or two when I decided I was going to spend last Sunday making chili. Of course that meant it cleared up and we had sunny warm weather all weekend. But no matter-- I made the chili anyway. I am stubborn that way.
Start making your chili 3 or so hours before you wish to be eating it.
- 1 red onion diced
- 1 shallot diced
- 4-5 cloves of garlic, minced or grated
- 12 small carrots, diced
- 1 red bell pepper, cut into small chunks
- olive oil
- 2 cans kidney beans, rinsed and drained
- 1 can white canellini beans, rinsed and drained
- 1 lb. beef stew meat
- 1 lb ground beef
- 1 quart chicken broth
- 1 draught can Guiness or other dark beer
- Chili sauce to taste
- Taco seasoning or mixed chili seasoning to taste
Start browning your ground beef and your stew meat in separate skillets. Meanwhile, dice your onions and garlic, and add them into a large stock pot, over medium-low heat, that has had olive oil added to it. Dice your remaining vegetables and add them to the stock pot, adding additional olive oil if necessary to coat the additions. Reduce to low heat until your meat has been browned and drained.
Add 1 package of taco seasoning or same amount of chili seasoning (2-3 teaspoons) to the ground beef, plus 3/4 cup water, and simmer for 6 or 7 minutes (until liquid is reduced to thick coating on the meat.) Cut the beef stew pieces into bite-sized pieces.
Add all meat to the stock pot, plus the beans, and stir. Pour in chicken broth and 2 teaspoons chili sauce, stir again, and increase to medium heat. Add in a teaspoon or 2 of chili or taco seasoning. Bring to a boil, then reduce heat to keep chili simmering. Check every 15 minutes or so and stir. Once the liquid has substantially reduced, add in the can of beer. Simmer another 30 minutes, then taste and add in more chili sauce to taste.
Once you have a dense, dark mass of chili in the pot, with most of the liquid removed, you are ready to eat. Garnish with sharp cheddar, sour cream and diced onions. Makes 4-5 servings.