Knife and Fork Chili Season
Times, they are a changin’. The air is cooler, and football is in the air. Fall brings a lot of tailgating opportunities. It also brings plenty of other reasons to make Knife and Fork Chili. I call it Knife and Fork because it is so hearty, and rich that you could use those utensils to eat it. But, with as many people who make chili, there are probably as many recipes. Throw some stuff in a pot, season and taste. Repeat as needed. It’s great fun! If you are good enough, you could win a chili cook-off. Imagine that!
There are hundreds of recipes, but I will only touch on a few. Texans claim to have invented chili. This may be true, but you won’t find nary a bean. They strictly adhere to meat and peppers. In San Antonio there used to be”chili queens” that sold the stuff from street side carts. In Cincinnati they like to put chili on pasta. Chili Verde involves pork and peppers, and Rocky Mountain chili is made with game meat. Of course, vegan chili contains no meat at all. The addition of beans can be found in most chili, outside of Texas. This is especially true in the south. For me, I like all of it.
Knife and Fork School
Making chili takes time and effort, but you will be pleased with the result. Chili should have layers of flavor. Some should be spicy, some sweet, and some hot. Overall, it should be a dish that is rich and complex. Start by browning the meat and vegetables. Then add your seasoning and stock (not water). You could even make your own chili seasoning. Mix together some oregano, chili powder and cumin. Or, use spices that you like. Knife and Fork Chili can definitely use an acidic touch. Throw some lemon juice or vinegar into the mix. And, as long as you are going to all this trouble, make a huge batch. You will be able to use it.
Now you have all this chili. What are you going to do with it? Trust me, it won’t get wasted. Sheppard’s Pie, anyone? Empanadas sound delightful. Enchiladas or a nice Tamale pie would be outstanding. Chili makes excellent stuffing for peppers. My personal favorite is chili mac! I don’t know why I love this stuff, but I do. There is one other possibility. Throw a big, huge party!
Knife and Fork Chili Bar
You can feed a lot of people with this, and I think the idea is amazing. Make your chili and keep it warm in a slow cooker. Get your toppings ready. May I suggest grated cheese, chopped avocado, some olives and some chopped green onion. You could even fry eggs for toppings! You are going to need some cocktails and some beer. Better get some disposable dinner ware. How about some desert bars and cookies. Get help if you need it. Next, turn on the game, and invite 200 of your closest friends. This is going to be a blast! Can I come over?
Knife and Fork Chili
- 1 Tablespoon Unsalted Butter
- 1 Pound Chuck Roast or Stew Beef, Cut into Cubes
- 1/2 Pound Ground Pork or Sausage
- 1 Medium Onion, Roughly Chopped
- 1 Large Celery Stalk, Roughly Chopped
- 1 Large Carrot, Roughly Chopped
- 2 Tablespoons Flour
- 16 Ounces Whole Tomatoes, Crushed
- 2 Ounces Tomato Paste
- 28 Ounces Beef Stock
- 2 Cloves Garlic, Crushed
- 1 Tablespoon Worcestershire Sauce
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Light Brown Sugar
- 1 Tablespoon Cocoa
- 1 Teaspoon Ground Cumin
- 2 Tablespoons Chili Powder
- 1/2 Teaspoon Ground Cinnamon
- 1 Teaspoon Salt
- 2 Teaspoons Black Pepper, Freshly Ground
- 15 Ounces Pinto Beans
- 15 Ounces Cannellini Beans
- In a large stock pot, or dutch oven melt the butter over medium high heat. Brown the beef the beef cubes and pork.
- Add the onion, celery, carrot and flour. Saute until the meat is browned and the vegetables are tender.
- Lower the heat to medium
- Add the chili powder, tomatoes, tomato paste and mix well. Using a wooden spoon scrape any browned bits from the bottom of the pot. Cook for 15 minutes, stirring frequently.
- Stir in the stock, garlic, Worcestershire sauce, lemon juice, brown sugar, cocoa, cumin, salt, pepper and cinnamon.
- Reduce the heat to a simmer, and cook an hour and a half, stirring often. If the chili gets too thick add more stock in 1/4 cup increments.
- Add the beans, and continue simmering for another 30 minutes, stirring frequently.
- Taste and adjust the seasoning accordingly.
- Fry as many eggs as needed for each serving, and top each bowl of chili.