Rob Swackhamer’s Chili Recipe

Well, I’ve finally documented my chili recipe. Though using the word “recipe” is a bit odd since certain parts are really geared towards flavor experimentation. The chili base is meant to be versatile to be able to give you a lot of options for a chili adventure.

It does take some time to put together. But taking that time to let all the flavors come through is very much worth it. It also freezes and reheats nicely for those times you need a quick meal.

Ingredients:

1x 28oz can whole peeled tomatoes

1x 32oz jar of beef broth 

I usually go with "regular" beef broth because of everything else going into this

1x 3.7oz can chipotle peppers in adobo sauce

1x 22oz bottle/24oz can brown/dark beer

Shiner Bock, Zeigen Bock, and Newcastle Brown Ale work really well for this. Porters/stouts could work as long as you have one that's not overly thick or super flavorful.

1-2 16ox cans of beans

Optional: depends if you're a "beans in chili" or "no beans in chili" type. 

I usually go for a mix of red kidney beans and black beans. White kidney beans will work also

1-1.5 lbs beef or sausage 

Beef option: 85/15 ground beef or ground sirloin, skirt steak (cut into bite size pieces), and stew meat (also cut into smaller pieces) all work well here.

Sausage option: Regular pork sausage or Mexican chorizo that can make good sized crumbles are good choices. Andouille could work if you have one that you know will work well with everything else going in.

1 large white onion, diced (packaged fresh equivalent is also fine)

Optional: extra diced white onion for adding later

Garlic, minced 

Can be fresh or jarred. Amount is up to you. ;)

Salt and pepper

Mostly needed for seasoning beef

Paprika powder

Cumin powder

Cayenne pepper powder

Optional way to add more heat

Note: the rest of this recipe does work very well with vegan replacements for the beef/pork portions. Making a broth using powdered dried Shiitake mushrooms, water, and seasonings of your choice will certainly work.

Directions:

- In a large pot over medium low heat add the tomatoes, broth, beer, chipotle peppers, some of your garlic (there’s a reason I say some at this point), and onion. My usual target is to reduce the volume by half, but this can be adjusted to taste. Stir occasionally.

- Optional: I sometimes open up the can of beans and pour the liquid in to get a little bit of the bean flavor going in there as well.

- If you’re using beef or sausage, cook it over medium heat until cooked through and browned. For the beef also add salt and pepper to taste. Once done, set meat aside.to cool.

- Optional: if using skirt steak or stew meat it is possible to put a bit of the meat in now to get some texture differences that will play nicely. But don’t do this with ground beef/sausage as it will just fall apart into nothingness.

- One bit I do like to do here is if any fat has rendered out into the pan is to pour some into the chil base as it’s reducing. Just to get a bit of that flavor going also.

- If your meat didn’t render out much fat, and you happen to have some bacon fat stored away, melting some down and adding it plays nicely.

- After the chili base has reduced down some, the tomatoes and chipotle peppers should have softened up. With a sturdy spoon start crushing the tomatoes and chipotles peppers up against the side of the pot into smaller pieces.

- At this point this is where you can start adding the paprika, cumin, and more garlic.The way I go about this is to add a little bit of each, let the base sit for 30 minutes or so, come back, and give it a taste. Then add whatever I feel is appropriate,

- Note: salt can also be used to help bring up some of the flavors, but use it sparingly. Too much salt messes with the flavors.

- Once the base has reduced down to your liking, turn off the heat and move the pot to an unheated element.

- If you’re considering adding cayenne pepper this is the best stage to do it. But also keep in mind if you or the people you might serve are prone to add hot sauce to their chili. So add accordingly.

- Cover, and let sit overnight. Depending on when you started cooking the chili base, if it has cooled off enough it can be moved to the fridge.

- The chili base will hold really well in the fridge. So if you need to make it a few days ahead of time before it is served it will certainly hold up.

Day of serving:

- Over medium heat bring the chili base up to an edible temperature. Once bring the heat down to medium low to sustain the temp.

- At this point add the beef/sausage, beans, and extra onion (if desired). Cover and let simmer for one hour.

- Serve

Extra notes:

- If you want extra heat for your chili it is welcoming for hot sauce. Though maybe avoid the ones that have a heavy vinegar base (i.e., Tabasco, Crystal, Frank’s Red Hot). It does work well with Valentina black label, Cholula regular and chipotle, and Humble House Ancho and Morita.

- For those who like cheese with their chili a good sharp cheddar or pepper jack gets along nicely with this

- For a dipping option some solid corn tortilla chips or low sodium scoopable corn chips are a great addition

Enjoy!