Cold Outside, Warm Inside

Lately the weather here has been gloomy - cold, cloudy/drizzly, and just plan dank. When it gets like this I like to spend time in the kitchen cooking something that will get the chill out of my bones. Generally that means chili, although this week I did make a batch of black-eyed pea soup, in accordance with the old Southern superstition that eating black-eyed peas on New Year's Day will bring you good luck.

I've provided the recipes below, but first I insist on a word regarding the proper way to prepare chili. Real chili contains beef, peppers, and onions - period. Tomatoes are optional, but allowed (I happen to like tomatoes, so I include them in my chili).

I've heard tell that some heathens use beans, chicken, and even pasta, for God's sake, but that kind of nonsense degrades the noble Bowl of Red (or Bowl of Blessedness, as it is sometimes known). As my dear old Daddy likes to say, "Only yankees and communists put beans in their chili."

So if you're going to make chili do it right and make it as our Dear Lord intended - without beans, pasta, or any other superfluous ingredient.

If you're interested in the recipes just click on the buttons below.

Bergheim Follies Chili

There are three keys to this chili. The first is toasting the cumin. That gives it a richer, deeper flavor that permeates the chili. The second is the use of chipotle rather than jalapeno peppers. It makes the heat of the dish much more subtle; your mouth won't burn like it will with jalapenos, but have a few spoonfuls you'll start to feel warm all over. Chipotle peppers also impart a smoky flavor that compliments the toasted cumin. Finally, of course, is the bacon. Traditionalists insist on the use of lard or suet, but IMO bacon is an improvement over them.

6 - 8 slices of bacon
3 lbs. beef, cubed (not ground beef - beef tips, stew meat, round steak, brisket - basically any type of budget beef cut will do)
1 lb. onions, chopped
4 garlic cloves, minced
2 tbsps ground cumin
4 tbsps chili powder
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon black pepper
1/2 teaspoon salt
1 28 oz. can crushed tomatoes in puree
1 15 oz. can beef broth
2 dried chipotle peppers, seeded and chopped
1 12 oz. bottle of Shiner or similar dark, heavy beer.

Fry the bacon in a large frying pan. Remove and chop into small pieces. Set aside.

In the bacon drippings, brown the cubed beef over high heat. Don't cook it, just brown it. Remove and set aside.

Sauté the onions in remaining bacon drippings until lightly browned, about 8 - 10 minutes.

While the onion is sautéing, toast the cumin in a small frying pan over medium heat for 1 -2 minutes. Stir constantly and do not overcook.

Add the toasted cumin, minced garlic, and remaining spices to the sautéing onions. Sauté for 1 more minute.

Put the chopped bacon, beef broth, tomatoes, chilies, and beef into a large stock pot. Add the onion, garlic, and spices from the frying pan. Drink half the beer and add the remaining half.

Stir to mix ingredients. Cover and bring to a boil. Once the chili begins to bubble reduce the heat, partially uncover so some of the steam can escape, and simmer for about 3 hours, stirring occasionally.

Adjust the consistency to suit your taste. To thicken, stir a tablespoon or two of flour, cornstarch, or, if you really want to be authentic, masa harina, into 1/4 to 1/2 cup warm water. Stir the resulting slurry into the chili. If you need more liquid to achieve your desired consistency then open another bottle of beer, drink half, and add the remaining half.

Spicy Black-Eyed Pea Soup

6 slices bacon, chopped into small pieces
1 medium onion, chopped
1 - 2 jalapeno peppers, finely chopped (see note below)
1 14 oz. can diced tomatoes, with liquid (see note below)
1 clove garlic, minced
salt and freshly ground pepper, to taste
2 cups beef bouillon
4 16 oz. cans black-eyed peas, drained
3 cups grated cheese (I use Swiss, but any kind is acceptable)
Fresh cilantro (optional)

(Note: You can substitute 1 can of Ro-tel diced tomatoes and green chilies for the jalapenos and plain diced tomatoes)

Fry the bacon in a large saucepan or stock pot until lightly browned. Add the onions, jalapenos, tomatoes, garlic, salt, and pepper to bacon drippings. Sauté for around 5 minutes.

Add bouillon, peas, and cheese. Simmer gently until cheese is melted.

Garnish with fresh cilantro, if desired.

Serves 6 – 8.

Serve with crackers and Shiners.

So much for any 'eat healthy' New Year's resolutions...