Chili by Numbers

5 STAR CHILI
BY CHRIS ELVIDGE

Ingredients

Meats:

  1. Beef
  2. Pork
  3. Chicken
  4. Lamb
  5. Bison

Peppers:

  1. Ghost (bhut jolokia)
  2. Jamaican bell
  3. Finger chillies
  4. De Arbol
  5. Chipotle

Tomatoes:

  1. Beefsteak
  2. Plum
  3. Vine-ripened
  4. Cherry
  5. Grape

Beans:

  1. Red kidney
  2. White kidney
  3. Romano
  4. Large fava
  5. Black turtle

Onions:

  1. Red
  2. Spanish
  3. Green
  4. Shallots
  5. Chives

Directions

  1. Sweat the onions with chopped garlic
  2. Add meats, cook until browned
  3. Add tomatoes and hot peppers with some water to reduce
  4. Stir in the beans
  5. Simmer for several hours over low heat, until desired consistency is reached
  6. Add corn (in this case, peaches & cream kernels).
  7. Season to taste with: chili powder, cumin, chipotle seasoning, cinnamon, cocoa powder, salt

*Seasoning should progess in a stepwise fashion. You can’t season to taste before simmering, because the final product will be too salty & spicy. You also can’t reduce the chili and then season, because the spices will not have married and mellowed properly. Start with a modest amount of seasoning in the early stages (i.e. while browning the meat(s)) and add very gradually as the chili thickens.

Served with a shadon beni raita (shadon beni is a West Indian cilantro analogue, mixed in 0% Greek yogurt) and shredded cheddar cheese.

Voila.

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