Monday, November 10


Cold weather is kind of here. Maybe it's already here for you. So have some friends over, and eat around the fire with a nice cold beer. What will you feed them? Make this now. Thank me later.

by Brea

3 dried ancho peppers, stemmed and seeded
2 T dried oregano
2 T sweet paprika
2 T whole coriander
1 T cumin seed
2T chili powder
3 T extra-virgin olive oil
2 yellow onions, diced
1 lb ground venison*
1 lb ground beef*
3 c cooked pinto beans
salt and pepper
6 cloves of garlic, minced
1 canned chipotle pepper, diced (or 2 T chipotle puree)
1/2 jalapeƱo pepper, seeded and minced
2 green bell peppers, diced
1 yellow, red, orange, or white bell pepper, diced
1 28-oz can whole tomatoes, roughly chopped
2 whole cinnamon sticks (break in half)
1 t sugar
2 T masa harina
Fritos, grated cheese, lime wedges, cilantro leaves, for garnish

In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about two minutes. Put the spices in a spice mill or food grinder and grind until they are powdered. Set aside.

In a heave bottomed pot over medium heat, add the oil, onions, garlic, meat, and peppers. Cook until the meat has lost almost all traces of pink. Add 2-3 T of the spice mix, along with the tomatoes, cinnamon sticks, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered. Bring up to a boil, then reduce to a simmer, and cook covered for 45 minutes, stirring often and adding liquid to keep everything covered.

After 45 minutes barely simmering, add the beans and mesa harina, and cook at a medium simmer for 10 more minutes, uncovered, to thicken. Taste and adjust seasoning.

Serve over Fritos, with cheese, lime, and cilantro for garnish.

*You can use and combination of ground meat you'd like. I usually only use one pound, total.

Yes, I know. There are beans in my chili, and I'm from Texas. Believe me, I feel very, very ashamed. Please don't tell my family. But I'm not rich enough to be snobby; I can't afford 4 pounds of meat for one dish. And the beans really are a great addition. Just please don't tell my grandma I said that, mmmkay??


Reverb said...

Sounds awesome!! Now I'm all hungry.

Oh...and beans are a chili staple around here. Anyone who makes homemade chili makes it with lots of beans..."Cincinnati style" chili however is very thin...almost like a sauce. I like it in all forms.

jesnicole said...


Krista said...

cold weather? what? you mean we've dropped out of the 70's? I refuse to go outside and check.

Brea said...

Krista, I'm not saying it's cold for good. I think we're supposed to be in the 80's for the next few days out here. But it's getting chilly at night, and I felt like chili, dang it!! :)

Jes, my tail bone is hurting less. I don't want to cry and/or pass out each time I walk upstairs, and sleeping is no longer a huge problem. Thanks for checking on me!

Ryan, a 'real' Texas would never use beans in her chili. I, however, am a real BROKE Texan, and as much as I hate to admit it, I like beans in my chili. You Yankees confuse me, with your unabashed bean usage and your thin chili. These things are just not right!

Just kidding. I'm sure your chili is perfectly nice. And your other food, especially the stuff of P-Dub's site, looks wonderful.


Amy E said...

Well, Brea....I hate to be the one to do this, but the TDC (Texas Department of Chili) has asked me to revoke your Texas citizenship, you have 72 hours to leave Texas ;-)