Yankee Chili

yankee chiliI am still on this bean kick, although I have moved from the old world beans (fava) to the new world beans (almost every other kind of bean save soy). This means I can finally get to use black beans and kidney beans in the recipes of choice.

The first thing that came to my lower-middle-class-background mind when thinking of beans was chili.

That sound you just heard was that of Texans shuddering in disgust.

You see, according to Texans, ‘authentic’ chili isn’t made with beans…or tomatoes or onions. If you put beans in your chili, not only are you not Texan, your darn near that of being a heathen. I hope you can sleep with that on your conscious. I know I can. Since I discoved several recipes claiming to be ‘authentic‘ chili, it’s hard for me to feel too guilty about blaspheming a culinary tradition. But rather than pissing off any more texans, I figured it’s best to continue the tradition of calling this “Yankee Chili”. The last thing we want is more pissed off Texans. The last Texan we pissed off ended up invading Iraq.

Yankee chili is really more of a stew than that of a chili. This generally means you can get away with putting almost anything into it. If it’s spicy, has a tomato base and has some sort of protein source (meat or bean) you’re good to go. You can use chicken, shrimp, or other seafood products in your chili, but I wouldn’t brag about it. Others may say it’s not ‘authentic’ enough.

Adapt this recipe any way you see fit.

  • 3 Tablespoons Olive Oil
  • 2 large yellow onions, diced
  • 3 jalepeno peppers, sliced
  • 4 cloves of garlic, minced
  • 1/2 lb. ground Chorizo
  • 1/2 lb. beef stew meat, diced into 1 inch pieces
  • 1 28 oz can of crushed tomatoes
  • 2 cups beef stock
  • 1 bottle mexican beer of your choice
  • 1 14 oz can of kidney beans, rinsed
  • 1 14 oz can of black beans, rinsed
  • 2 teaspoons cumin
  • 1 Tablespoon Cayenne pepper
  • 2 teaspoons ground pepper
  • 1 Tablespoon Salt
  • 2 Tablespoons ground corn meal

Heat the olive oil in the stock pot. Saute the onions and jalepeno peppers until onions are nearly translucent. Add the garlic, chorizo and diced beef. Allow beef to brown in pan (approx . 10 minutes).

Add the tomotoes, beef stock and beer to the pot. Bring to a boil and add beans and spices. Boil for 5 minutes. Then reduce the heat to medium low, bringing the chili down to a simmer (185 degrees F). Mix in Corn meal and simmer uncovered for 2 hours.

On a 1-5 scale of spiciness, this chili ends up a 3 to 3 1/2.

serves 8


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