Three Chilis

I am sort of from Texas since I lived there from sixth grade through high school graduation. My father was the real Texan--a few generations worth so I knew the difference between a real Texan and me. That's sort of like these three chilis--not real Texans either.

Red Beef Chili

1 pound of beef stew meat.
Very coarsely chop the stew meat in a food processor by pulsing half a pound at a time. Aim for small chunks (half inch cubes) mixed in with some smaller grind (chili grind).
In a large pot heat a couple of tablespoons of neutral oil (canola or similar) until hot, then add a third of the meat at a time. Brown each smaller batch, remove with a slotted spoon to a bowl, cook the next batch, and so on. When you have all of the meat browned lightly, put it all back in the pot with any accumulated juices.

While the meat is cooking prep the rest of the ingredients.

Depending on how hot you like your chili, break three to five dried chilis or more(guajillos or Californias or a mix) into pieces, discarding the tough stems and the seeds. Put the pieces in a microwave safe container and put in enough water to just cover them.Microwave on high for one minute and then let sit until you are ready to put them in the food processor and blend.

One large yellow onion or two small ones cut in half crosswise and then each half cut into eight pieces.
Two or three fresh  Anaheim peppers, seeded and cut into pieces.
One or two garlic cloves sliced.
One jalapeno seeded and sliced.
Two tablespoons fresh oregano chopped.
Half a bunch of cilantro chopped stems and all.

Two to four tablespoons of dried ground cumin (some people like cumin less than others)
Two cans of undiluted beef broth
One 28 oz. can chopped tomatoes
One can red kidney beans optional.

Add the fresh vegetables to the pot with the beef and cook until softened, about ten minutes. Stir in the cumin and then add the broth, the tomatoes, and your chili slurry from the food processor. Add two cups of water and a teaspoon of salt. Bring to a simmer and then cook with the lid on  for an hour. Take the lid off and cook for another hour. If you want the kidney beans, add them at the second hour. Taste. This might need more cumin or more salt at this point. If you want it thicker, you can stir in a quarter cup of cornmeal with the cumin at the beginning or you can thicken it with a flour/butter roux or with cornstarch.

Vegetarian Chili

One eggplant peeled and cubed,
One zucchini, cubed.
Two or three anaheim peppers seeded and sliced.
One bell pepper, cubed
One jalapeno pepper seeded and sliced.
One large yellow onion cut into small chunks.
Two garlic cloves sliced
Two tablespoons fresh oregano chopped.
Two tablespoons chili powder
Salt and pepper to taste
 One or two tablespoons ground cumin
One 28 ounce can chopped tomatoes or equivalent fresh tomatoes chopped
One 14 oz can of red kidney beans or pinto beans

In a large pot heat some canola oil to hot and then add the vegetables as you prep them. There is no particular order. Stir in the seasonings before the tomatoes and cook for about five minutes, then add the tomatoes and one tomato can of water. Cook for about half an hour. Add the beans and cook until they are heated through. Taste and adjust the seasonings as necessary. We always eat this over baked sweet potatoes. That sounds weird but it tastes good.

White Chicken Chili

One whole boneless chicken breast cut into chunks  or three or four boneless chicken thighs cut into chunks.
Brown the chicken in batches as for the red chili. While that is cooking prep the vegetables.
One whole onion cut into one inch chunks.
Two anaheim peppers seeded and sliced.
One jalapeno pepper seeded and sliced.
One or two garlic cloves sliced.
One small can green salsa.
One or two tablespoons ground cumin.
One tablespoon chopped fresh oregano.
One 14 ounce can pinto or cannellini beans

One quart chicken broth.


8 ounces sour cream.

After the chicken is browned, add the rest of the ingredients except the sour cream. Cook for about half an hour and taste and adjust the seasoning. Add the sour cream and cook another fifteen minutes. This can be thickened with your favorite method.

Serve white chili and red chili with corn chips. Serve all chilis with grated cheddar cheese, some choppped cilantro.

My favorite method of thickening most dishes is to make a roux. Melt some butter, say about two tablespoons. Stir in an equal amount of flour. Now you have a roux that you can keep in the refrigerator and use as needed. Just scoop out a spoonful and stir into your chili--or your pan juices or whatever and heat until thickened. I wouldn't use this for Chinese food because of the butter but it thickens everything else up nicely and if you stir it in quickly you won't get any lumps.