It’s taken years. And every time I tried a new recipe, suitNtie would have one teeny, tiny little comment on how to improvement. I made chili in advance for the current meal plan by making it last night (because really, chili only improves as it sits), and got the following text from suitNtie at work, eating chili for lunch:
“Chili is stupid good.”
Success! The resulting chili is a melting pot (ha!) of several recipes I’ve tried over the years, but closest to the Lone Star recipe here on the site, with several modifications. I recommend making this ahead, like the night before. The flavor will only be enhanced by sitting overnight in your fridge.
Now, to find the perfect cornbread….
The Kitchen’s Perfect Chili
3 Tbs Olive oil
3 lb ground beef, 93% lean
1 1/2 tsp salt
1 tsp Black pepper
*2 ea yellow onions, minced
*2 Jalapeno pepper, minced, leave seeds in
*3 Chipotle chilies in adobo, minced
*6 ea Cloves garlic, minced
4 Tbs dark Chili powder (if you have it, use 2 tbsp. reg Chili powder and 2 tbsp. Ancho Chili powder- it’s a nice flavor)
1 Tbs Paprika
1 Tbs Ground cumin
1 Tbs Dried oregano
14 oz Can diced tomatoes with juice (you may need to chop these up a little smaller- my diced tomatoes were huge)
12 oz Shipyard Export beer
2 Tbs lime juice
3/4 cup Beef broth, low sodium
***I dump all items with an asterisk into my Vitamix and mince the heck out of them. We were going for a reasonably smooth chili, not a rustic looking one, with the flavors extremely even throughout.
In a large stockpot , heat oil over medium-high heat. Season beef with salt and pepper and add to pot. Cook until browned on all sides, stirring frequently. Add onions, jalapenos, chipotles, and garlic to pot and cook, stirring occasionally, until onions are soft, about 5 minutes. Add chili powder, paprika, cumin, and oregano and stir until well incorporated, 1 minute. Add diced tomatoes and beer and stir for 1 minute more, scraping up any browned bits that have accumulated on bottom of pot.
Add lime juice and enough beef broth so that liquid just covers beef. Bring mixture to a boil, reduce heat, and simmer for about 1 1/2 to 2 hours, partially covered, and stirring occasionally. Serve hot. Ladle chili into bowls. We recommend more sliced jalepenos on the top, but you may find this recipe to be hot enough as is.
This chili freezes beautifully. This recipe filled four tupperware bowls, in dinner sized portions.
MGCK started as a New Year's resolution for 2009. I wanted to start trying menu planning, a concept that I had stumbled across while looking for dinner ideas online. I dove into it with energy and unlike most diets, saw success immediately. The success only made me more interested in how I could improve, what new recipes I could find, etc. I started using my family blog for menu planning posts and it kind of started to take over. So, I decided to give my culinary fumblings their own home- and mygrandcentralkitchen.com was born.
Why "my grand central kitchen?" Well, I have two young children (one in preschool and one in Kindergarten). I am a nursing student as well as a stay at home mom. Cooking is a hobby for me. So you could say that aside from the playroom, the kitchen is the busiest room in my house and usually looks it. ;) It feels a bit like Grand Central Station, especially between 4 and 7 pm. I'm attempting to balance making nutritious, tasty meals with making meals that make as many people at our table happy. My oldest child makes that the most difficult: he's got some sensory issues with food that we are slowly but surely working through.
I hope that this blog gives me even more inspiration for my own home and the ability to inspire others in the kitchen, as well. I'll be posting not just menu planning and recipe links, but also interesting things I find online, things on my wishlist and recommendations, when I have the time. And who knows where it might go from there. :)
I certainly hope you enjoy the read.