Restaurant Widow: It's Football Season

(Okay, I realize the picture shows mostly toppings, but chili just isn't the most excitingly photogenic thing in the world. Okay, I'll put a picture of just the chili at the end of the post, just to make you happy.)

Well, last night marked the official beginning of the professional football season. I love football season, even if I'm not quite ready to give summer up yet. I love the sound of the football game, the crisp air, the warm food, and the beer. Oh, and I love Big Ben. I thought I'd kick off the football season (bad pun - I am a true journalist) with one of the quintessential Autumnal dishes - chili. This chili is a little spicy, so you might want to reduce the chili powder and chipotles a little to start with if you're afraid of heat, but I like it a little spicy so that you can add sour cream and cheese and the like to soothe it. A lot of these ingredients are optional, and there are many ways you could reinterpret this basic recipe, but it's pretty good the way it is - smoky, meaty, filling and spicy. Just like it's supposed to be! If you happened to make fajitas recently (or anything on the grill), as I did, you could throw in any leftovers, just like I did - a few remaining charred red pepper and onion bits - but they aren't necessary. Husband ate 4 bowls of this chili, so I guess that's a good sign.

Hearty Beef Chili - serves about 8, or 2 with leftovers

For the Spice Mix:
2 Tbsp chili powder
2 tsp onion powder
2 tsp cocoa powder
1 1/2 tsp cinnamon
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp celery salt
1 tsp crushed red pepper flakes
1 tsp freshly cracked black pepper
2 tbsp brown sugar

Mix together and set aside.

For the Chili:

4 ounces salt pork, cut into chunks (optional - I had it on hand, so used it as a fat and to flavor, could use bacon)
olive oil
2 large onions, cut into small dice
8 cloves garlic, thinly sliced
2 pounds ground chuck
8 ounces flank steak, cut into 1/2" cubes, optional (I had this leftover from making fajitas)
spice mix
1 large can chipotle peppers in adobo sauce, peppers roughly chopped
2 drained kidney beans (I used fresh, local kidney beans from Cottage Gardens at the North Market, cooked in rice cooker for 45 minutes)
2 28 cans crushed tomatoes
1 cup stock or water
salt, pepper, cayenne and Tabasco to taste

Preheat an 8 quart Dutch oven over medium heat, add a little olive oil, and sear the pork, if using. When all sides are nicely browned, add onion. If you aren't using salt pork or bacon, skip to adding onions, but sprinkle with salt. Sweat over medium heat until they begin to soften, about 5 minutes, and then add the garlic cook for about 5 minutes, being careful not to let the garlic burn. In a separate large skillet, brown the ground beef. When it is just cooked, add it to the onions and garlic. Add the flank steak, if using, and stir in the spice mix. Add the chipotles, along with their sauce. Taste to correct or adjust seasonings - remember that you still have to add the beans and tomatoes, so it might be a little spicier now than the outcome. Turn the heat up to high and add the tomatoes and beans, along with 1 cup of stock or water, bring to a nice boil, then reduce heat to low and simmer chili for about 1 hour, or until nice and thick. Stir frequently to avoid sticking. Alternatively, you can place the pot in the oven on the "keep warm" setting for about 3 hours if you have to get on with your day, bringing to a simmer on the stovetop before serving.

To Serve:

Sour Cream
Sharp Cheddar
Chopped Sweet Onions
Corn bread or corn chips

Place chili in nice big soup bowls and garnish as desired. Serve with cold beer and football.

Mmmm. Chili.