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Review: Paramount Room
We mistakenly told the other Chicagoist foodists that November was National Chili Month when, in fact, it was last month.
But it is National Pepper Month, which gives us the segue needed for sharing with you this chili recipe we found online at Epicurious. It's quick, easy, and tasty. Not content to follow orders, we went ahead and added a little something extra (in bold).
Ingredients
- 2 pounds lean ground beef
- 2 cups chopped onions
- 3 tablespoons ground cumin
- 3 tablespoons chili powder
- 2 teaspoons ground cinnamon
- 2 fresh garlic cloves
- 1 tablespoon chopped canned chipotle chilies in adobo sauce
- 2 1/2 cups (or more) water
- 1 cup finely chopped fresh cilantro
- Grated cheddar cheese
- Sour cream
- Additional chopped onion
Sauté beef and 2 cups chopped onions in large Dutch oven over high heat until beef is cooked through, stirring often and breaking up beef with back of spoon, about 10 minutes. Add cumin, chili powder, garlic, cinnamon and chipotle chilies; sauté 3 minutes. Mix in 2 1/2 cups water and 1/2 cup cilantro. Reduce heat to medium-low. Cover partially and cook 1 1/2 hours, adding more water by 1/4 cupfuls if chili becomes dry. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Mix remaining 1/2 cup cilantro into chili. Ladle chili into bowls. Serve, passing cheese, sour cream and additional chopped onion separately.
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how, pray tell, does one make a chili with no beans and no tomatos?
Add to that recipie
2 28 oz cans frijole negros (washed of sauce in strainer)
1 28oz can kidney beans (washed also)
1 28oz can crushed tomatos
voila.
i'd omit chuck's cinnamon, add matty's black beans, substitute chicken for the beef and add lime juice/zest to taste.
now i want chili.
damn you and your tasty food ideas chuck sudo!
Proper chili doesn't have beans, matty. You can add them separately later. When you get down to it, it's all subjective.
The places that serve my favorite chilis throughout the city do this.
This recipe, btw, is a perfect chili for chili dogs. I'll be posting on that subject next week.
"Proper chili doesn't have beans, matty. "
Erroneous comment of the year
If there's no beans it should be called a gravy not a chili.
I beg to differ on "erroneous comment of the year:"
>blockquote>"Chili con carne (often known simply as chili) is a spicy stew made from chili peppers, meat, garlic, onions, and cumin. Traditional chili is made with chopped or ground beef. Variations, either geographic or by personal preference, may substitute different types of meat, and may also include tomatoes, beans, or other ingredients."
substitute a bottle of negro modelo and some chix stock for the water. also, a splash of apple cider vinegar at the end.
think also of mexican oregano, smoked paprika, and a touch of cayenne.
lean ground beef? no, use chuck. or pork.
That is way, way, way, way too much cinnamon.
Just a pinch is all that is needed.
For you, maybe, Ingrid.
For me, it's perfect.
I actually made the same recipe a couple weeks ago. I substituted ground beef or cubed chuck roast, and added 2 cans of black beans and a can of crushed tomatos. Came out perfect. Let it stew for a few hours.