Dad's Famous Chili

If there was one thing my Dad understood, it was that chili was an intricately fine art. One that took all day with good care and preparation. I have watched my Dad make this chili so many times, it is imprinted on my memory for life.

When our humble U.S. military family was stationed in Germany, Dad entered his chili into a local on-base chili contest, with 200 other entries. He got 2nd place, only because his competition used "Filet Mignon" instead of regular steak. But our whole family grew up eating this chili for years.

On cold winter days, Dad would just go all out and make a GIANT pot of it, usually doubling this recipe, so we could all munch on it for days and make "chili-mac" or tacos and burritos with the thickened leftovers. Dad never really used a written "recipe", but I have seen it made so many times. I knew the exact amount of every ingredient and I myself have made it many times, both under his supervision and by myself.

People used to say Dad's Chili had "healing properties".  Especially my Mom... Whenever she was feeling achy and under the weather, Dad would make his chili and she would eat a big bowl-- it would just soothe her. A big pot of chili is a timeless home comfort in our family.

It is important to know that depending where you are from, a chili recipe may or may not include beans. For example, in Texas, people generally do not put beans in their chili. But in the rest of the country, many people do. And being from Califirnia-- we certainly did.

Laced throughout this recipe, you will see a lot of time-honored tips and pointers that Dad (and many of the pros) used. They will help you to make sure your chili is the best it can be. Enjoy!

Dad’s Famous Chili

1 16-oz bag pinto beans, uncooked

Water (enough to cover the beans by about 3 inches)
Salt (enough to make the soaking water taste like ocean water, 1 to 2 tsp)

1 to 2 tablespoons cooking oil
2 lbs beef (“short rib” or “round” is best but any decent cut will do), cut into chunks the size of the tip of your thumb, from the first joint.

1 large onion, diced

1 bell pepper (any color) seeded and diced
1 large dried dark red pepper, ground into two tablespoons worth (you can use McCormick Chilli powder too, its not hot)
1 to 2 cups beef stock (homemade from boiled bones is best, but store bought is also fine).

4 to 6 large cloves garlic, crushed and finely chopped (or 1 1/2 tsp granulated garlic or garlic powder)

1 to 2 fresh green chilies, chopped (optional, more if you like it hotter)

1 tablespoon paprika

3 tsp ground cumin

2 tablespoons Worcestershire sauce

2 large diced tomatoes (you can also use canned stewed tomatoes, drained and diced)

1 can (15oz.) stewed tomatoes, chopped (San Marzano is best, but any kind will work, save juices from the can)

1 heaping tsp sugar

2 tablespoons ketchup

Salt and pepper to taste

Step One:  The Beans.

QUESTION:  Do I really have to sort the beans?

ANSWER:  Yes! I have never purchased a bag of dried beans that DID NOT have small rocks in it.  At least one. Even if you are lucky enough to get no rocks, sorting is also to get rid of any beans that are discolored, or noticeably disfigured. Those usually taste bad and can ruin the look and flavor of your dish, should someone bite into one. My Dad had a super-easy method of sorting beans: He sat down at the table, with the empty cooking pot in his lap. He would dump the beans out on the table, spread them out and then gradually scoop them towards him in small batches, checking for discolored or disfigured beans and rocks. If he found any, he would make a little “throw away” pile off to the side. Then all the good beans, he would slide to the edge of the table and down into the pot. You can use canned beans and compensate the liquid. Canned beans do have their place. Especially when you need the chili to be done sooner. But frankly…  Dad tried not to use canned beans, if he could help it. He liked the ritual act of sorting, rinsing, soaking and cooking his own beans. Many passionate chili makers do.

Directions:

TIPS:  Throughout cooking, use the pot lid off and on, alternating between covered and uncovered every 30 minutes, to prevent chili from being too watery. Try to use a heavy duty pot or Dutch oven, if possible. It's best to make your own spice blends, instead of using store bought flavor packets. The flavor is far superior.

1.       Sort the beans, placing the good ones in a large cooking pot. 

2.       If you choose to rinse/clean the beans, do so now in COLD water, through a colander. Be very gentle.

3.       Fill the cooking pot to about 3 inches above the beans with COLD water. Gently stir in the salt-- this will help keep the skin on the beans smooth and stay intact during cooking. Cover with a lid and let the beans soak overnight. The next day, strain the water, rinse the beans and put them back in the pot, filling it with water about 2 inches above the beans.

OR, if you want this dish for dinner tonight, you can use this faster method—Bring the beans to a boil for 2 minutes.  Turn off the heat and let them soak for 2 hours.  The water will be very cloudy (or mauve-colored with red kidney beans). The beans may not be as soft this way, overnight soaking is much better. But this will work in a pinch.  

4.       Bring beans to a boil. After one hour of boiling, drain the bean water out by dumping beans into a strainer in the sink.

TIP: Getting rid of this first round of bean water will greatly reduce most the components that cause gas.

Fill the pot with water again, 3 inches above the beans and boil the beans for an additional 2 to 3 hours, or until they are tender to your liking. 

 While the beans are boiling, start to work on your “chili meat sauce”.

NOTE: If you are using canned beans, simply prepare your meat sauce in the same pot you want your chili in. Follow directions for cooking the sauce. When its done, add 4 cups of beef stock. Then add the canned beans. If you add canned beans too soon, they will turn to mush and fall apart. Feel free to dump in the liquid from the can, for extra flavor.

The Chili Meat Sauce:

1.       In a large skillet, heat the 3 tablespoons cooking oil over medium heat. Add meat to the pan (both steak bits and ground beef). Cook the meat until brown, stirring occasionally. 

  Add the diced onion, bell pepper and green chilies to the meat pan. Cook until onions are clear, stirring occasionally.  

2.       Add the dried ground red pepper (or chilli powder) and garlic (fresh or powdered). Cook a couple of minutes to release the flavors, stirring frequently to prevent burning. You can add a couple tablespoons of water if its too dry. Add 1 cup of beef stock and simmer 20 minutes, adding more of it dries up. Spices should be added in rounds. Darker robust spices like red pepper or chilli powder and onion first. Then the other seasonings.

 Add in paprika, ground cumin and Worcestershire sauce. Cook 1 to 2 minutes.
 

3.       Add the chopped stewed tomatoes (with juices from the can), fresh diced tomatoes, sugar, ketchup, then salt and pepper to taste. Blend well. Reduce heat to medium-low and allow this sauce to simmer, until the beans are tender. Stir occasionally and add small amounts of water or beef stock if it dries up (it should never get thicker than spaghetti sauce). As it cooks down, use a spoon to skim the fat off the top.

Putting It All Together:

1.     Once beans are tender, ladle out most of the bean water, and save it off to the side. Keep ladling so the water only covers the beans by 1/2 inch. You can add some back in later, if you want to adjust how thick or think your chili is. Carefully add the chili meat sauce to the pot of beans. You can do this by pouring the pan over the bean pot, or (if the pan is too heavy) gradually ladle the sauce into the bean pot. Stir gently, to blend well.

**Again, if you use canned beans, simply add them to a pot with your meat sauce now, with a few cups of beef stock.

2.    Allow chili to cook for at least an additional hour, stirring occasionally. Keep skimming the fat, if you see any. You may boil the water down to make it thicker, or add bean water/beef stock to thin it out, to your liking. You may also add anything else you like at this point (more salt? More green chilies?). If you want it thicker, its best to mash a small batch of beans and stir it around. Adding thickeners can ruin the dish.

TIPS: You can try tantalizing the elusive "fifth taste" by using a touch of soy sauce, fish sauce, or anchovies. Some people even add small amounts of unsweetened cocoa powder or instant coffee to the meat sauce preparation. Or a cup of red wine, for depth.

Remove chili pot from heat and let stand 5 minutes. Serve chili hot. In our home, Dad usually served it with corn bread, or Saltine crackers.