Clearly this is not for the vegetarians among you. If you are one, perhaps now is the time to go look at something else…
Are you still with me? Good, now, lets talk about meaty chili goodness!
I know most of you probably make chili using ground beef or turkey, but we won’t be doing that. What I used might make this the most expensive pot of chili you have ever made. What I used is a piece of beef called the chain. The chain is a strip of meat that is located next to the tenderloin. It is pretty similar as far as tenderness and flavor, but because it is wrapped in fat and connective tissue it is rarely eaten except as ground beef. You can’t buy chains* in the store so I would suggest a chuck roast, and cut it into cubes. Since you will be simmering this for a while you will end up with nice tender meat by the time the chili is ready.
This wasn’t originally going to be chili. I’m not sure what I was making, exactly, but I had a few ideas in mind. As I gathered ingredients it sort of became obvious that it was, in fact, chili.
2# beef chuck cut into cubes
1 TBSP achiote paste
1 TBSP canola oil
1/2 tsp salt
1/2 tsp black pepper
1 large onion diced
1 red bell pepper, diced
1 large poblano, diced
5 cloves of garlic, minced
25 oz can diced tomatoes
1 1/2 quarts chicken stock
2 cups cooked black beans
salt and pepper to taste
ground cumin, corriander, dry oregano to taste
3 bay leaves
ancho chili powder to taste
The first step is to get the meat marinating. Combine the achiote, oil, salt and pepper, and mix them into a smooth paste. Add your cubed meat. I used the cryovac machine at work to seal this up, and left it in the fridge overnight. Obviously a ziplock bag would do almost as well. At this point you should also cook your beans. Drain them and cool them in the fridge.
When you are ready to cook, gather all of your ingredients. We are going to start with the meat. Heat some vegetable oil in a large pot, and add the meat. Lightly brown the meat, and add the onions, peppers and garlic, and a little salt. Cook until the vegetables have softened, and then add the tomatoes and stock. Bring up to a boil, turn down to a simmer, and season to taste with salt, pepper, ancho powder, bay leaves, coriander, cumin, and oregano. Allow your chili to simmer, and add the beans after an hour or so. Taste it after a while and adjust the seasonings if you need to. If it is to acidic you can add a little bit of honey. That will help balance things out. Give it a couple of hours to simmer, and enjoy. This is not going to be a spicy chili, but it is tasty! If you like it spicy there are lots of possibilities, for instance chipotle peppers would be nice in place of the ancho chilies while still giving you a nice smoky flavor.
This chili was a huge hit at work, and I think it will be for you as well. There are plenty of things you can tweak, but this should get you started. Enjoy it! I know I did!
*In the course of day to day prep at work we do some butchering, and end up with scraps that are perfectly edible. The chain falls into that category. The only way to get chains is to buy beef tenderloin PSMO (peeled, silver skin, side meet on or pismo). To make this chili you would probably need three chains. Of course if you like filet mignon or chateaubriand this will save you quite a bit of money. The less processed the meat the less expensive it tends to be. The last time I went to the store pismos were $19.99/pound, and filet mignon were $23.99. Breaking down PSMO’s takes a bit of practice, and time. It is certainly something you can do, but you do need a sharp knife, and the time to do it.
As far as my food preferences go I tend to like spicy food, although not all the time. One of my favorite things before going gluten-free was to go get Chinese at one of several local carry-out places. One of my go to dishes was General T’so’s chicken, spicy, and sweet is one of the flavor combinations that I really dig. As we know, Chinese food is generally off limits due to soy sauce. Needless to say, I was bummed. PF Chang’s and its sister Pei Wei have made our lives a little easier as far as Chinese carry-out. After trying the Spicy chicken at Pei Wei I decided I had found a suitable replacement for General T’so! Not quite the same, but it will do. After a few trips I recently realized that not only did I like it, but I was pretty sure I could come up with my own version for a lot less money, and cut out the trip.
This is going to be a bit of a multi-step thing, but they are easy. First thing you need to do is make your sauce. For most cuisines there are sort of base flavors that are commonly used. If you look at a lot of recipes of French dishes you will spot mirepoix which is simply 2 parts onion diced, and then one part each of celery and carrots. This becomes the trinity in cajun cooking be replacing the carrots with green peppers. Lemongrass and galangal are common in Thai dishes, and in Chinese garlic and ginger. I took the garlic and ginger as a base flavor, and built my sauce from there. Here’s what I came up with:
1 1/4 cup orange juice + lime juice to bring the total to 1 1/3 cup
1 TBSP sambal
1 TBSP honey
1 clove ginger crushed
1 quarter inch thick slice of ginger root
Place everything in a pot, and bring it up to a boil. Then take 1 TBSP of corn starch, and combine with enough orange juice to make a slurry. With the pot still boiling add the slurry while whisking. You don’t want clumps so, be sure you are mixing it while you pour. Remove it from the heat, and cool. Keep this in the fridge till you are ready to finish the dish. Really, that was it!
The next thing I did was get all of the other ingredients prepped. I had four chicken breasts, because I wanted leftovers for lunch for the next few days at work. I also had some broccoli, carrot, and yellow bell pepper. The chicken was cut into bite sized cubes, the broccoli I cut into florets, and the yellow pepper and carrot I sliced thinly.
From here this dish came together pretty much like my last stir-fry chicken post. Start with the chicken, and sauté until cooked nearly through. Then add the veggies, and cook until they are tender. Add the sauce to the pan, and stir to combine, and coat everything. Serve over rice, and enjoy! If you are looking for a vegetarian dish, substitute tofu for the chicken, but remember to get the firmest you can otherwise it will break up while you try to sauté it.
A little bit of analysis: Dinner was very tasty, but… not quite right. It was fairly mild, and not quite sweet enough. It was also not quite thick enough. I still have about half the sauce left, and I think my next step will be to add a bit more honey, sambal, and thicken the sauce a little bit more. It was fun to take a shot at reverse engineering a recipe from only tasting eating it. I’m on the right path, so I’ll keep going a little further. This was a little bit of a challenge just due to the fact that there is a fair amount going on in the sauce.
I hope that my experiment inspires you to see what you can do in the kitchen. All it takes is paying attention to what you are eating, and taking a shot at replicating what you taste. Remember that there is more to what you eat than just the taste. There is flavor, scent, and texture. See how close you can get!
If there is anything you would like me to take a shot at reply here, and I’ll see what I can do. I’d love to hear from you guys!
Tonight I decided that I wanted jerk chicken. There is a Jamaican restaurant here that I went to before I went gluten-free. They have the most amazing jerk chicken. It is served on the bone which is the way to get the best flavor. They also serve it with rice, beans and some steamed cabbage. Add a Red Stripe beer or a ginger beer, and you have a fantastic dinner! Of course I can’t go out to eat all of the time, and if I decide I want to eat something I will figure out what to do to make it work. In this case, it was pretty easy!
The first thing I did was to soak my beans. I had about a half cup of black beans, and covered them with hot water and let them sit for a couple of hours. Drain the beans and then cover them with water, and put them on the stove over medium heat. Once they were starting to get tender I added some chopped onion, and cumin.
To cook the chicken I used my cast iron grill pan, and a brick. I lined the pan with foil, and wrapped the brick with foil too. They both went into the oven, and I preheated it to 375. The foil keeps everything nice and clean.
Next I mixed some jerk seasoning with a little honey, and lime juice. I use Walkerswood Jerk Seasoning, it has great flavor, but it is also very spicy. That’s the reason for the honey and lime juice! I rubbed this mixture on the chicken breasts, and then placed them in my grill pan. I put them in skin side down. I figured that would give me the best contact with the pan since the brick wouldn’t cover both breasts. Then I put the brick on top of the chicken so it would press on both of the largest parts of the breasts.This all went into the oven. I figured about 25 minutes. The brick presses the meat onto the grill, and since it was also very hot when it went onto the chicken it helped cook it faster. I started the rice when I got the chicken in the oven. The rice I bring up to a boil, and then down to a simmer for 10 minutes. After that I turn off the heat, another 10 minutes, and the rice is done.That’s pretty much it! It tasted great, and it was really easy. Cook something spicy!