From Scratch

Whether you’re tailgating or relaxing at home, if it isn’t chili weather yet it will be soon. I won’t pretend this chili is for everyone; the presence of chipotles and their sauce means it’s hot stuff. How hot? Midway, I suppose. It doesn’t make me perspire, but I can tolerate heat that makes some people’s eyes water. For a mild chili, see Chili Without Guilt.

Chipotles — often mispronounced ‘chi-pole-tays’ — are simply dried, smoked jalapeños. I buy the Goya brand in a 7-ounce can labeled Chipotle Peppers in Adobo Sauce. I use some of each in this recipe and if I used the whole can, this would be a scorcher. The sauce, straight from the can, can make the lips tingle.

This is my own recipe, inspired by a very different one for a stew using beer and pork shoulder. Neither is here. In their place are ground beef (you could use ground poultry), tomatoes in their juices, lime juice and enough water to make it the consistency I like. In the Texas tradition, this chili has no beans. Like all chilis, it’s easy enough to make that I consider it difficult to mess up.

A word about the method: I do not brown the meat in oil. Unless you’re using the leanest of the lean, the meat will exude enough fat that you won’t need it. Just make sure the pot is hot and then leave the meat alone until it releases easily. I do sprinkle coarse salt on the bottom of the pot first. It’s an old trick I learned from my mother, who learned it from her mother. It does help to prevent sticking, especially with stainless steel.

Ella’s Chipotle Chili

1 1/2 pounds ground beef, 85% lean
1 medium onion, diced (2 polite handfuls if using frozen)
fresh-ground pepper, to taste
2 tsp cumin, or more to taste
1 14.5 ounce can diced tomatoes, packed in juice not puree
2 TB fresh-squeeze lime juice*
1 cup/8 ounces water, divided
5 chipotle peppers, left whole
1 TB adobo sauce from the peppers, or more to tste
coarse salt, if needed

*The lime juice is essential, even if from a bottle. It gives the dish its “sparkle.”

Heat a large pot or Dutch oven over low-medium to medium heat until very hot. Add the ground meat, season with pepper and brown, breaking up the meat but leaving some large chunks. When browned evenly, remove excess fat if necessary. See note.

Add the onion and cook until softened, about 4 to 5 minutes. Sprinkle on the cumin, add the tomatoes and all of their juices, the lime juice and 6 ounces of the water. Reserve the remaining 2 ounces.  Stir.

Add the adobo sauce and the chipotle peppers, breaking them up with a spoon.

Stir well, bring to a strong simmer, lower the heat and simmer gently, covered, for one hour. After one hour, stir and check to see if more liquid is needed. If so, add the remaining water. [I only need 6 ounces ~ ella] Cover and simmer another 30 minutes.

Adjust seasonings, adding salt if necessary. Garnish with cheese or as desired.

Serves 6

Ella’s note: The easiest and safest way to remove fat from a pan is to use a paper towel with a pair of tongs to sop it up.

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Tags: budget meals, easy, tomatoes