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The ULTIMATE Chili

Posted on: January 3rd, 2012

Everyone loves beef chili, but it can be a little rich and heavy on the stomach.  There’s always veggie chili, it’s tasty too, but sorely lacking without the meat – what’s a health conscious chile head to do?  Create a deliciously chunky meat chili loaded with plenty of assorted vegetables, increasing the nutrition, taste and texture!  It’s a win / win dish the whole family will love!

Chili is especially delicious in the cold months, and a favorite for watching sports or bringing along skiing or to work in a thermos.  Great any time of day in a bowl or for smothering dishes, or try this chili with eggs and cheese, over polenta, with a green salad and whole wheat tortillas, or even with a side of macaroni and cheese.

Beef, Pork or Poultry
Bavette steak is my first choice of beef here, it’s tender but still holds together for a meaty bite.  Pork Prime would also be awesome, and I leave the bones in as a special treat.  Chicken or turkey thighs would also be an excellent choice.  If using pork or poultry, replace demi glace with a low sodium chicken stock concentrate to taste.

 

Chunky Chili with Vegetables
Note, the seasoning blend is undergoing a name change; Chili Con Carne will become Chile, Taco and Seasoning Rub – the seasoning blend hasn’t changed, but we’ve discovered it’s also great for tacos, burritos and for roasting and grilling meats!

2 TBS canola oil
1 1/2 – 2 pounds beef bavette, pork prime, or chicken/turkey thigh
3 large cloves garlic
2 medium onions
3/4 pound carrots
1 potato
28 ounce can whole San Marzano tomatoes
one 28 ounce can of water
1.5 oz. More Than Gourmet Demi Glace concentrate (or concentrated stock)
3-4 tablespoons Chef Mick’s Chili Con Carne / (AKA) Chile, Taco and Seasoning Rub
0-2 tsp salt (to taste, optional)
1 medium zucchini or yellow squash
1 cup each: frozen peas and frozen corn
15 oz. can beans (red, black or pinto), rinsed
1.5 TBS Masa flour (optional)

Heat a 5-quart Dutch oven or heavy pot; add oil and garlic.  Cut meat into ½ inch cube; add and stir.  Chop onions; add and stir.  Chop carrots; add and stir.  Cut potato into bite-sized pieces; add and stir.

When starting to brown, add canned tomatoes and one can water, scraping pan with a wooden spatula to deglaze.  Add demi glace and Chili Con Carne / Chili, Taco and Seasoning Rub and stir to incorporate.  Cover and reduce to a low simmer.  Cook 90 minutes (less for poultry thighs) – stirring and scraping bottom of pan regularly – can also be done in a 275° oven.

Taste and adjust seasoning with more chili seasoning and kosher salt – to taste.  Chop zucchini, add and simmer covered 15 minutes longer.

Rinse beans and frozen veggies and stir in (you can also use mixed frozen veggies).  Whisk masa into cold water and stir in.  Cover and simmer about 15 minutes longer to thicken.  Serve.  – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com  —  www.TonyRosacciCatering.com

Chef’s Note:  We’re in the process of chaining the name of the Chili Con Carne Seasoning to ‘Chili, Taco and Seasoning Rub’ because it’s also great with burritos, tacos and for seasoning meats.  If not available, season with your favorite Chili Seasoning, or a combination of several dry chiles with oregano, cumin, garlic, pepper and salt.

Evaporation may vary, cover to slow or add water if needed.

 

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