Sunday, November 30, 2008

Chili Gonzalez: A Three-Hour Chili in One-and-a-half Hours

I am really into making meals in a single pot or pan lately. I have been investigating recipes which will have tons of flavour but don't require too much attention. Chili is something I never had growing up, but I have wanted to try it for some time.

The single pot style of recipe is perfect for our Wednesday Dinners because we can cook something delicious and still have lots of time to visit without spending all night in the kitchen. The recipe (below) is a mash up of several recipes I found, including Macleid's Rockcastle Chili from Joy of Cooking. Alterations include: halving the recipe (because it just seemed like too much food), using Guinness instead of just any old dark beer (because nothing has more flavour than Guinness) and adding delicious paprika to the spice mixture (because it's delicious).

The rest of these Guinesses accompanied our meal as the beverage of choice.

Since we made this recipe for WeDine, Laura and I have made this again using ground beef but we both liked the round steak/pork version better. Due to our Wednesday time constraints we only simmered for one and a quarter hours but you could add some extra liquid (guiness, beer, or water) and simmer it longer for even more flavour. Let us know if you have any tips or tricks of your own for chili. This fed 4 hungry women and one hungry man (special guest) two portions. My title alludes to Speedy Gonzalez, the quick Mexican mouse from Looney Tunes, who alway evaded Sylvester the cat by being extra fast. Andale Andale Arriba! Make the chili below as quick as you can, flavour awaits.

1 lbs round steak (cubed)
1/2 lb ground pork
2 onions (chopped)
3–4 garlic cloves (chopped)
1 – 500ml can of Guinness or dark beer
2 – 16 oz cans tomatoes including liquid
1 – 16 oz can kidney beans - drained & rinsed
salt & pepper to taste

3 tbsp chili powder
1 tbsp cumin powder
1 tbsp paprika
1/2 tbsp black pepper

1. Mix spices together
2. Mix steak and pork with spice mixture. We ended up with the cubes of steak partially encased in pork. We also accidentally doubled the spice mixture from the quantity above – which was a bit too spicy. (adjust to your liking)
3. In a stock pot, heat a couple tbsp of olive oil on medium-high heat and soften the onions, add the garlic just before starting the meat
4. Brown the meat in batches, to seal the outside but not to fully cook through
5. Once all the meat has been browned, deglaze the pan with the can of Guinness or other dark beer – be sure to get all the flavour off the bottom of the pan
6. Stir in tomatoes, beans
7. Simmer on medium or medium-low for 1–1.5 hours, stirring occasionally

1 comment:

Meg said...

Mmm, this chili was so good! I love the chili gonzalez title. I also love that we're not afraid to shorten times and just generally mess with things to make them fit our Wednesdays :) Personally, I liked the double-spicing, but that's no surprise. And yes, Guinness is the best.

I think chili is one of my favourite one-pot things. My mom used to make it lots when I was a kid, sometimes in the crock pot and almost always served over rice. Total comfort, mmmm. The pork and steak combination was new for me in chili and I would definitely do it again.