Ask Chef Phyllis:
I don’t like the kind of chili that restaurants make out West, with pinto beans. I’m looking for a recipe with red kidney beans that my mom used to make on the stovetop. Can you help?
—Mike Corbin, Sante Fe, NM
Oh, yes, I remember a huge pot of chili con carne with dark red kidney beans—and we always made corn bread to go with it. This serves 6 to 8 good appetites. If you’ve been looking for chili with flavor that jumps right out of the bowl, this is the one. It’s also perfect for a Super Bowl party! Speaking of which, Happy Super Bowl! Go Broncos!
East Coast Chili con Carne
Serves 6 to 8
¼ cup olive oil
2 tablespoons butter
2 large onions, diced (about 2½ cups)
3 to 4 cloves garlic, minced
2½ pounds coarsely ground chuck (we use 85% lean, grass-fed beef)
1 (6 oz) can organic tomato paste
2 (15 oz) cans fire-roasted diced tomatoes
2 (15 oz) cans red kidney beans, rinsed and drained
1 teaspoon each of oregano, thyme, cumin, red pepper flakes, and dried parsley
2 teaspoons sea salt and ground black pepper to taste
1 tablespoon chili powder (hot or mild)
1 tablespoon Worcestershire sauce
Sharp cheddar cheese, finely grated
- In a large, heavy-bottomed pot, melt olive oil and butter over medium heat. Add onions and cook until transparent, about 5 minutes. Add the garlic and cook 1 minute more.
- Add the coarsely ground chuck, breaking it up with a wooden spoon until lightly browned. Add the tomato paste, and stir until aromatic, about 2 minutes. Add remaining ingredients and mix well. Lower the heat, cover pot, and cook for 30 minutes or until the mixture is thick and well blended. If the chili isn’t thick enough, uncover, raise the heat to medium, and cook for an additional 10 minutes. Adjust seasonings before serving.
- Garnish with grated cheddar, sliced scallions, and a dollop of sour cream if desired. We served this dish with Easy Scallion Corn Bread (recipe follows) and Pickled Jalapeño Butter (4 diced pickled jalapeños added to ½ cup soft butter).
Easy Scallion Corn Bread
Makes about 8 muffins or a single 8-inch round pan of corn bread
¾ cup organic cornmeal
1¼ cup organic white whole wheat flour (we use King Arthur)*
2 teaspoons baking powder
½ teaspoon sea salt
1 large egg
1 cup milk
¼ cup bacon drippings, lard, or melted butter
2 tablespoons honey
¼ cup sliced scallions
*White Whole Wheat flour is milled from a variety of hard winter-white wheat. It has the same nutrient value as whole-wheat flour but is milder, sweeter, and lighter in color than flour from hard red wheat.
- Preheat oven to 400 degrees. Generously grease muffin tin or pan.
- In a medium bowl, blend all the dry ingredients. Add wet ingredients and stir until just moist. Fold in scallions. Do not overbeat.
- Pour or spoon into prepared muffin tin or pan. Bake muffins for 20 minutes or 8-inch pan of cornbread for about 25 minutes.
To choose your organically grown and fresh ingredients wisely, use the following criteria:
·chemical- and hormone-free meat
·pastured-raised, organic eggs
·whole, unrefined grains
·virgin, unrefined, first-press organic oils
·whole-food, unrefined sweeteners
·pure, clean, spring water
·raw and/or cultured milk and cream products