sun, snow, and chili

Ah, back in the snowy cold of an Iowa winter. The Boy, his family, and I returned from Mexico last Friday evening. I had a lovely, relaxing week full of food, sun, beach, and tequila. It was beautiful and refreshing for all the senses. We stayed at an amazing timeshare/resort called Fiesta Americana, and I spent my days lounged out on the sand, listening to the rolling surf, and reading trashy magazines and not-so-trashy books. The Boy spent his time exploring rocky crevices and small pools of water at low tide, periodically bringing me bits of the ocean to look at – sea urchins, tiny hermit crabs, rock crabs, etc.

The deliciously hot weather was reflected in the much lighter fare we all elected to eat during mealtimes. There was a lot of seafood, ceviche (I’ll throw up a recipe for that when I’m more inspired), citrus. All in all, my tongue and stomach were extremely happy.

Once we got back to IA, things were immediately different. The temperature dropped about sixty degrees (it’s now sub-zero, actually), and soft, blinding snow blew across the highway the entire way home. The contrast was as stark as the blank, white landscape.

The cold, sparkling glitter of snow and the close warming of a down jacket, inspired me to cook up something that would be rich and warming from the inside all the way out. It might not be as wonderful as a luxurious week of sun-tinged skin and basking in heat, but it’s pretty delicious nonetheless.

Black Bean and Beef Chili

This recipe is a combination of the chili con carne from Simply Recipes, the red bean chili from Smitten Kitchen, and then random things I thought would be tasty.

• 1/2 lb bacon (~4-5 slices)
• 2 lb ground beef (preferably lean)
• 1 large yellow or white onion, diced
• 3-4 large cloves of garlic, finely minced
• 2 medium green bell peppers, diced

• 1-2 cups beef broth (low sodium)
• 1-2 tbsp cider vinegar
• 2 14-16 oz cans of diced tomatoes (plain, no weird flavors)
• 2 14-16 oz cans black beans, drained

• 3 tbsp chili powder
• 1/2 tbsp cumin
• 1/2 tsp cayenne pepper
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp coriander
• 1/2 tsp chipotle pepper
• 2-3 bay leaves
• 1 tbsp unsweetened cocoa powder
• 1/2-1 tsp cinnamon
• 1 tbsp dark brown sugar

Also, as needed: water, 1 tbsp cornstarch in ~2 tbsp beef broth

Optional: grated cheddar cheese, corn bread, other toppings

1. Create a slurry with all the spices (except cocoa, cinnamon, sugar, and bay leaves) and enough water to create a thick, pastey texture.

2. On med-high heat, in a large pot or dutch oven, cook bacon (reserving one slice) until crispy. Drain and set aside bacon, reserving grease in a small bowl. Once cooled, crumble the bacon.

3. Add 1 tbsp of the bacon fat back and brown the beef in it. Salt and pepper to taste. Once browned, remove from heat and discard any oil/liquid.

4. Add remaining bacon grease, and cook onion, peppers, and garlic until soft. Salt and pepper to taste.

5. Stir in slurry and coat the veggies. Add back the beef and stir together.

6. Add tomatoes, bay leaves, vinegar, and sugar. Stir in with the beef broth until the consistency is kind of soupy. Simmer for about 15 minutes.

7. Add cocoa and cinnamon. Also more broth if too thick; cornstarch/broth mixture if too thin.

8. Add back cooked bacon and 1 slice raw bacon.

9. Simmer 10-15 more minutes before adding in the beans. Check flavors and s/p to taste.

10. Cook for 30 minutes to an hour longer until thickened. Serve with grated cheddar and corn bread. Possibly a light, citrusy salad.

Notes:

• Elise uses lime juice instead of vinegar, which might be interesting.
• Chuck roast, cubed into bite sized pieces might help deepen the flavors.