John’s 2-Day Chili

My husband John has always loved chili but he’s very particular about it. Over the years his chili has progressed to a two day affair. This recipe comes from many parts of his family and obscure corners of the internet.

Day 1: Cook the Beans

Originally John used canned beans in his chili until he was scolded by his mother who said “no decent chili comes from canned beans”. So she taught him how to make his own beans using dried beans. Day 1 is from her instructions.

Chili Beans

Ingredients:
1 Tablespoon Olive Oil
1 Cup Dried Black Beans
1 Cup Red Kidney Beans
2 Large Yellow Onion (1 minced and 1 chopped)
5 Cloves Garlic, minced
2 Large Green Bell Pepper (1 minced and 1 chopped)
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Tablespoon Red Pepper Flakes
1 Teaspoon Kosher Salt (season to taste)
1 Teaspoon Freshly Ground Black Pepper (season to taste)
48 Ounces Low Sodium Chicken Broth
2 Medium Carrots, minced
2 Stalks Celery, minced

Tools:
Crockpot

Step 1: Washing Beans

Dried beans tend to have a lot of miscellaneous dirt and grime present on them, so it’s always best to inspect the beans and wash them. To inspect the beans place them in a single layer on cookie sheet and discard any non-bean items.

After inspection, place beans in a colander and rinse with cold water. Once beans are rinsed place in crockpot.

Step 2: Season the Beans

Add the following ingredients to the beans in the crockpot: olive oil, minced onion, minced green pepper, garlic, garlic powder, red pepper flakes, onion powder, salt, and black pepper.

Next, add enough chicken broth to cover beans. By using low sodium chicken broth, he is able to control the amount of salt in the chili. It’s always easier to add salt then take salt away.

Let the beans cook on low for 8 hours (don’t worry we haven’t forgotten about the celery, extra onion, extra bell pepper, and carrot). Note: beans can also cook overnight, the house smells wonderful the next morning…..if the smell of beans in the morning are your thing.

*****Time Lapse******

At 7 hours and 30 minutes, add the chopped onion, minced celery, minced carrot, and chopped bell pepper. Cook the remaining 30 minutes.

At this point the beans are done. This recipe for cooking beans can be used for any bean type and any recipe that calls for beans. You can also just eat the beans as is since they are very flavorful! However, try not to get sidetracked – after all this is a chili recipe.

Day 2: It’s Chili Time

Ingredients:
1 Pound Ground Chuck (Seasoned to taste with Garlic Powder, Onion Powder, Basil, Kosher Salt, Freshly Ground Black Pepper, and red pepper)
1 Pound Beef Stew Meat (Seasoned to taste with Garlic Powder, Onion Powder, Basil, Kosher Salt, Freshly Ground Black Pepper, and red pepper)
1 Teaspoon Cumin
3 Tablespoons Chili Powder
1 (16.5 oz) can Fire Roasted Tomatoes (no salt)
1 (16.5 oz) can Fire Roasted Tomatoes
1 (28 oz) can Diced Tomatoes
1 Jalapeño Pepper, seeds removed, minced (use half a pepper if you can’t take the heat)
1 Serrano Pepper, seeds removed, minced (use half a pepper if you can’t take the heat)
1 Tablespoon Black Pepper
1 Tablespoon Kosher Salt
1 Cup Beef Broth
1 Can Tomato Paste
1 Large Onion, chopped
1 Large Green Pepper, chopped

Chili Paste:
2 Tablespoons Beef Broth
1 Tablespoon Tomato Paste
1 Tablespoon Chili Powder
1/2 Teaspoon Cumin
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon Paprika
1 Teaspoon Ancho Chile Pepper Powder
1 Teaspoon Dried Basil

Tools:
Cast Iron Skillet

Step 1: Cook that Meat!

Start by cooking the seasoned ground beef in a cast iron skillet over medium high heat until thoroughly cooked roughly 10-15 minutes. Drain the ground beef and add the beef to the crockpot full of beans.

Step 2: Brown that Meat!

Next brown the seasoned beef stew meat in a cast iron skillet over medium high heat on all sides. Once browned, add meat to the crockpot.

Why brown the meat you ask? It’s science time! Browning meat causes a series of complex chemical reactions to take place. These reactions are called Maillard reactions. The Maillard reactions are when amino acids react with sugars and break down into smaller, volatile molecules which we can smell and taste. Maillard reactions are also why we use the delicious brown bits on the bottom of a pan to create sauces and gravies.

Step 3: Make the Chili Paste

Note: instead of making the chili paste a quick alternative is using Better than Bouillon Chili Base. Substitute 2 Tablespoons for the Chili Paste.

Combine the following ingredients to make the chili paste: beef broth, chili powder, paprika, cumin, onion powder, garlic powder, dried basil, dried ancho chile pepper powder, and tomato paste.

Step 4: Combine All Ingredients

To the crockpot add chili paste, tomato paste, salt (to taste), freshly ground black pepper (to taste), cumin, chili powder, minced jalapeno, minced serrano, beef broth, diced tomatoes, and both cans of fire roasted tomatoes (don’t worry we haven’t forgotten about the onion and bell pepper).

Let the chili cook on low for 8 hours. Note: The chili can also cook overnight. Of course the next morning you’ll wake up to the smell of chili…once again that’s a personal preference.

*****Time Lapse******

At 6 hours, add the chopped onion and chopped bell pepper. Cook the remaining 2 hours. The onion and green pepper are added toward the end of the cooking time in order to make sure they stay somewhat firm.

After the 8 hours, your chili is finished. You can top it with shredded cheese, sour cream, green onions, white onions, fritos, salsa, or even Cheeto’s. Also, the chili freezes well can be eaten at a later date.

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