(Photo courtesy of The Food Network)
My friend Pat is entering a chili cook-off and is looking for some criticism. Her recipe is below; I, of course, am loving the addition of coffee and chocolate, my two main food groups. But what are your thoughts? What might you change or add or do differently to make this a winner?
Thank you SO much!
Border Beef Chili
- 2 Tbsp. vegetable oil
- 2 lb. boneless chuck roast, cut into ½ inch pieces
- 2 c. chopped yellow onion
- 8 garlic cloves, minced
- 2 14 ½ oz. cans beef broth (not condensed)
- 2 c. water
- 1 c. brewed coffee
- 1 14 oz. can diced tomatoes, with juice
- 1 8 oz can tomato sauce
- ¼ cup chili powder
- 1 Tbsp. plus one tsp. ground cumin
- ½ oz unsweetened chocolate
- ½ tsp. ground coriander
- ½ tsp. cayenne pepper
- 1 c. chopped green bell pepper
- 1 c. diced carrots
- 1 c. diced white potato
- ½ c. chopped celery
- 1 15 oz. can dark red kidney beans, rinsed and drained
- 1 ½ tsp. salt
- Black pepper to taste
- 21/4 cup fresh parsley, chopped
Place oil in a dutch oven and heat over high heat for one minute. Add half the beef, brown quickly and transfer to a bowl. Repeat with rest of the beef. Reduce heat, add onion and garlic to pan drippings and cook for 5 minutes until the edges of the onion begin to brown. Add broth, water, coffee, tomatoes, and their liquid, tomato sauce, and beef with any accumulated juices. Bring to a boil, reduce heat further, and simmer uncovered for one hour.
Add bell pepper, carrot, potato, celery, beans, salt and pepper. Whisk together ¼ cup water with 2 tablespoons flour and stir into chili. Bring to a boil, reduce heat and simmer covered for 30 minutes. Remove from heat, add parsley and let stand, covered for at least 15 minutes before serving. Flavors mellow and blend if chili is refrigerated overnight or for at least 4 hours. Reheat over low heat. Makes about 11 cups.