Mmmmm, deep dark delicious chili, just a little spicy, with dabs of sour cream, chopped onion, and cilantro on top.
OK, here we go. My recipe is on page 78 of the Autumn Book for all of you that have that book, prop it up in front of you, otherwise the recipe will be printed at the bottom of this post. The first thing you do (after you light a little candle for romantic support), is cut 3 lbs. of beef chuck into 1″ pieces. (Or, better yet, do what I do and ask Joe to do it!)
While he’s doing this for you, heat 1 Tbsp. canola oil in a large heavy pot.
Brown the beef, but don’t cook through, over high heat, in three or four batches, giving the pieces a little space so they brown well. As each batch is done, remove them to a bowl. Add a little more canola oil when needed (3 – 4 Tbsp. total).
Mince 4 cloves of garlic …. add to the pot about 3 minutes before the last batch of beef chunks are brown. Then put all the meat and juices back into the pot.
One of the reasons this chili has such gorgeous color is because it calls for a quarter of a cup of chili powder. I look for the best; and find it in large bags in the Mexican food aisle; if you can find it, you want “medium hot” from roasted chili pods. But as usual, any kind will work.
Add the chili powder, along with a little flour, oregano (I’ll give the whole recipe at the end so you don’t have to pay attention to the amounts right now), and ground cumin. Stir well.
Pour in 2 1/2 c. beef broth. Canned is fine, but there is also a product I really like called “Better than Boullion” — it comes in a jar you keep in the fridge — it’s like a rich beef paste you mix with water.
Stir well, cover, and simmer, setting your timer for 1 1/2 hours, stirring occasionally so it doesn’t scorch the bottom. Over time, as it’s simmering, add in one more cup of beef broth.
Rinse two cans of pinto beans and allow to drain well while the chili cooks.
When the time is almost up, and you’re ready to serve, chop some red onion and fresh cilantro leaves for garnish.
When the timer goes off, add in the drained beans, stir well, heat through and serve.
Serve this chili with a spoonful of sour cream, sprinkled with red onion and cilantro — in a wide bowl, or if you’re in front of the TV, you could have it in one of those huge latté cups. Wonderful with corn pudding, delicious with garlic bread. Dessert can be Gingerbread with Lemon Sauce (in Autumn Book too)! Here’s the easy recipe.
T O U C H D O W N C H I L I
- 3-4 Tbsp. Canola oil (use a Tbsp. at a time as needed)
- 3 lbs. beef chuck, cut in 1″ pieces
- 4 cloves garlic, minced
- 1/4 c. chili powder
- 1/4 c. flour
- 1 Tbsp. dried oregano
- 1 Tbsp. ground cumin
- 3 1/2 c. beef broth, divided
- 2 – 15 oz. ans pinto beans, drained and rinsed well
- garnishes: chopped red onion, sour cream and chopped cilantro
In a large heavy pot, heat oil, and brown beef chunks (not touching so they will brown well) in 3 or 4 batches, removing each batch to a bowl, adding a bit more oil when needed. When last batch is almost done, add garlic and cook 3 minutes more. Put all beef back into pot, stir in chili, flour, oregano, and cumin. Slowly stir in 2 1/2 c. beef broth (save last cup for later). Stir well, cover and simmer, 1 1/2 hours. Stir occasionally; over time, add last cup of broth. At the end of the cooking time, add drained beans, stir well, heat through and serve with garnishes. ♥
heaven, I’m in heaven, and that is just what your blog does to me- for I cannot seem to get enough of your wonderful words that helps us to be creative, joyous, happy, and let all of this just spill out to all we meet – yes it is true – thank you and all you do for us all –
You’re a doll Carolyn, thank you for being here!
Hi Susan Dearest!!!
I made this chili last Sunday for dinner on Monday night. OMG!!!!!!! This chili is so good!! I wanted to put my whole face in the bowl and lick up every last drop!!! My husband and my son both loved it very much!! Thank you so much for sharing your recipe!! GOD Bless! Love and Hugs, Tricia B.
So happy to hear it because we have some on the stove right now! xoxo
Dear Susan,
I cant wait to try this chili!! It looks so hearty for winter weather. I’m kindof new to cooking and was wondering if you use a crockpot for any of your recipies? Also do you have a good salsa recipie?? please help-Im new at this but trying really hard!
It’s wonderful that you’re trying . . . it’s very fun to have people tell you that what you make is delicious! You’ll love the chili! It’s the best I ever tasted (but shhhh, don’t let the other girls hear me say that!). When I use a crockpot, which isn’t very often even though I love the smell they make — I just use the recipes they have in the crockpot book. So I don’t really have any special recipes for that. I never got into it the way I’d like — if I worked out of the house, I’m sure I would start one every morning!
Salsa is easy … 5 med. tomatoes (best is vine ripened — summer tomatoes are the very best tasting ones) — 1/2 tsp. salt, 5 green onions, minced, 2 tsp. minced cilantro (I put in more, but this is an acquired taste), 2 tsp. balsamic vinegar, 2 tsp. olive oil, pepper and salt to taste. Core and dice the tomatoes, sprinkle with salt and let stand 1/2 hour; pour off the juice. Add the rest of the ingredients. Chill. Have it with tacos, quesadillas, enchiladas, steak, fish, chicken, corn chips — sour cream is good along with it too, I even mix it in sometimes. And you can also add diced avocado! Hope this helps!
Thank you SO much!! Yes it really helps!! Now I can make salsa too! Woo-hoo! I got a crockpot for Christmas so I will try the book like you said, Thanks again for the advice!
Bev
Have fun!!!
This isn’t about the Chile, although I will be trying it because it looks so good, but about the Waffles book that I seemed to have missed along the way. Can you direct me to it please.
Thank you
It’s only about half done, but when it comes out, I’ll be sure to let everyone know.
thanks for all of the wonderful recipes,looking forward to cool weather here in the south.love your willards,i can almost see &hear your new england..thanks again..
Susan,
This is one of the most delicious Chili recipes I have ever made. I like to add kidney beans to the pinto beans and a can or two of Ro-tel (chopped tomatoes with green chilis) for an additional kick. It freezes really well so we always make a huge pot and then can have it whenever we want. Thank you so much for sharing this recipe with us all.
Dara
I think it’s pretty wonderful too if I do say so myself! We have a Halloween Party every year, and this is the main event!
Hello Susan,
I am going to make this chili soon. It sounds delish! Thank you for creating a “beautiful world ” of gardens, recipes, holidays, fabric, travel and on and on. It brings such joy to me and so many others. I got hooked when my partner brought home your summer cookbook. We even brought it to a party where people were sharing books!
You are a very special “angel.”
Thank you,
PS What is Joe’s profession? He is both amazing and a curiosity! What a guy!
Julie
Joe ran a famous restaurant on the island called The Black Dog, for twenty-three years; he’s retired now, sort of, he keeps very busy doing all the things he didn’t used to have time to do! Thank you so much Julie!!
Hi Susan!
I just wanted to write you a line to say how much I appreciate you and your art and your blog. I’ve been inspired by your art and subject matter since I was a young teen, and just recently rediscovered your blog about the time you started posting your England trip last year, and it was the final straw/push I needed to fork out the moula and take myself across the pond to enjoy much of the same sights and lovely, lovely people and history, INCLUDING the National Trust sites and trails I noticed you are including in your upcoming book, how wonderful–what an incredible treasure and I have to get back to see more–I tell everyone I meet about it. So THANK YOU THANK YOU for sharing your enthusiasm, now I just need to see Martha’s Vineyard :). Bless you, from another domestic, artistic, happy April-born lady, April
Good for you April! The memories are priceless aren’t they!?
Hi Susan, I’ve been looking for Chili recipe that doesn’t have tomatoes in it. My husband doesn’t like tomatoes (What?!) Anyway, I have about 52 lbs of hamburger in my freezer in two lb. packages. Will it 2lbs of hamburger work?
Love your recipes, but seems I’m always trying to adapt them! 🙂
I’ve never tried it, but why not? Sounds like it would be delicious to me!
Susan, The recipe worked great with the hamburger! We all loved it. Finally, I can stop looking and trying Chili recipes! Thanks again for your delightful blog.
So happy to hear that Linda, thank you for your good reporting!
Making my mouth water 🙂 I might have to make this too but promised my hubby gumbo but I love chili so we might have a Super Bowl taste of war LOL 🙂 Thanks for the reminder of this recipe, I have the book, so now to go get some tri tip and cut it up for my chili!
Tell me what you think Sandy . . . it’s a really different kind of Chili!
that will be a great meal for our family I’m sure of it but with a thicker sauce, I’ll try it tonight.
Mmmmmmm—-looks delicious. 😊
Here I am in Arizona trying to heal from the hottest summer on record!!! So I probably won’t make the chili til about December…. it sounds wonderful and a little different than I’ve always made so it will be fun.
Thanks for all your words and recipes, you encourage all of us gals!
This was a great link to post, thanks. If I have to wait until October 24th to see my Michigan Wolverines play football, I can at least have some great chili until then and get in the tailgating spirit.
Thanks!
Mmmmmmm—-looks delicious. 😊