Dutch oven chili

[pz]

It is rapidly becoming cold in northern Idaho, and the day was filled with winterizing chores.  Pulled a couple of New York strip steaks from the freezer to make cold weather comfort food
The dried chiles - de-stemmed, seeds removed, and toasted on hot cast iron to bloom the flavors.  All are mild to medium except the jalapeno.  The blend of chiles brings many layers of flavors to the table

2 cups of chicken stock plus the torn toasted peppers, blended smooth - this serves as the chili base

The fresh ingredients - left to right - pasilla, Serrano, and jalapeno - not pictured is garlic and tomato

Fresh ingredients finely diced and sweating

Steak was cubed and then browned on all sides - done in batches to keep from crowding the pan - chile base, meat, and beans were added to the pot, then seasoned with paprika, cumin, salt, and pepper

De-glazing the brown bits with one bottle - then added to the pot, which was placed in a 350F oven for an hour and 45 minutes

This bowl is topped with Bradley smoked cheddar

We were delighted with the depth of flavor, but disappointed with the beans - not their presence, but that they were not tender.  The meat was melt-in-your-mouth tender and all other aspects of the chili were quite good.  The next time I'm not going to listen to my missus (who wanted me to use the oven), and will be cooking in the pressure cooker 

[drholly]

That sure sounds good. Sorry about the beans - I like them in my "chili" too. Did you use canned beans or "raw"? I really like the peppers and spices you've used. Sounds like this would be an excellent dish.

[pz]

Thanks David - I always use dried beans whenever practical (especially for more interesting dishes), and until now, have done them in the pressure cooker which always does them perfectly.  I should have gone with my "gut", but my wife wanted me to try this method as a change.  She now regrets not letting me do it my way 

However, she did really like the flavor, as did I

[Smokin Don]

You had all the right ingredients. I prefer dry beans for chili and I have never been able to get the beans right unless I soak them overnight. I tried different faster methods but they never get as tender as I want. I like to use pinto beans. I do mine in a large pot on the stove. After all is in the pot and to a boil I turn down to low and let just simmer for 3 hours when I can. Some chef I must have thought well of, can't remember who, said you have to cook chili at least 3 hours for all the flavors to meld right. Don

[Ka Honu]

pz - Excellent process - the only way to make chili (except, of course, for the beans).

OBTW, thanks to all of you who posted above me for making such great arguments for cooking beans separately and serving them alongside the chili.  You know... the way it's supposed to be.

[HighOnSmoke]

Tasty looking chili pz! Will have to try this way the next time I do chili!

[sliding_billy]

Toss that on top of spaghetti noodles, and we're in business. 

[ACW3]

It's not as "wintery" here as in Idaho, but you have me thinking about breaking out some elk meat to make my version of chili.  I like what you did with yours.

Art

[RAD]

That is a real good looking chili.

[Pappymn]

Overnight soak for me too. Chili looks just killer

[veryolddog]

Very nicely done!

Ed

[muebe]

pz the chili looks great!

I would not be upset at all that the beans did not turn out right. That is just a sign that the chili gods are telling you they don't belong in there

[teesquare]

pz - Excellent process - the only way to make chili (except, of course, for the beans).

OBTW, thanks to all of you who posted above me for making such great arguments for cooking beans separately and serving them alongside the chili.  You know... the way it's supposed to be.

I think we understand your avatar even more....Is a turtle's head as hard as his shell too?

[happyappy]

That is some awesome looking chili!  And for me, chili always has beans unless it's on a hot dog! 

[pz]

Thanks for the comments!  I knew the "beans" opinions would rise again 

I would not be upset at all that the beans did not turn out right. That is just a sign that the chili gods are telling you they don't belong in there

lol muebe, you might just have a point there - whenever I follow general stove top beans recipes, they are always on the firm side.  However, every time I use the pressure cooker, they take an hour and are butter tender

pz - Excellent process - the only way to make chili (except, of course, for the beans).

OBTW, thanks to all of you who posted above me for making such great arguments for cooking beans separately and serving them alongside the chili.  You know... the way it's supposed to be.

Although I've always been a fan of beans in my chili, today was an exception - we used the leftovers to make street tacos - would have been nice to have the meat and beans separate