Day Three of the sick girls comfort food meals. Today Jan wanted chili, as something she could actually taste.
2 cups pinto beans
32 oz. low sodium beef broth
2 Tbs. corn oil
1 lb. beef stew meat, in 1 inch chunks
1 large yellow onion, diced
2 stalks celery, diced
6 large cloves garlic, minced
2 Tbs. chili powder
1 beer (12 oz.)
3 beefsteak tomatoes
1 jalapeño chili
1 green sweet pepper
1 ear corn
1 cup cilantro, chopped
¼ cup diced onion
½ cup avocado, chopped
½ cup cheddar cheese, grated
1. Sort and wash the pinto beans.
2. Five hours before dinner, put the beans and beef broth into a medium pot and bring to a boil. Remove from the heat, cover and let stand for 1 hour. The rest of the prep may be done while the beans are soaking.
3. Cut the tomatoes in half and lay them cut side up on a lipped baking sheet with the peppers. Broil on high, 6 inches from the heating element, for 30 minutes. Turn the peppers about every 10 minutes, so they get charred on all sides. Remove all the skins, the tomato skins will just slip off, and chop all coarsely. Set the vegetables aside to cool.
4. Brown the beef in the corn oil in a large Dutch oven over a high heat. As the beef pieces are fully charred remove them to the bean pot.
5. When all of the beef is done, turn the heat down to medium high and add the onions and celery to the Dutch oven. Use the moisture of the vegetables to deglaze the pot. Sauté until the onions are well browned 15 minutes. Add the garlic and chili powder and sauté 2 minutes more.
6. Add the beer, roasted vegetables and contents of the bean pot to the Dutch oven and bring to a boil.
7. Cover the Dutch oven and put it in a 325° oven for 3 hours. Stir and check fluid level about once an hour, add beer, beef broth, or water if needed.
8. Remove the niblets from the ear of corn.
9. When 3 hours have passed, remove and shred the beef chunks with a pair of forks. Return the beef to the Dutch oven with the corn niblets. Stir to combine and continue baking for at least half an hour.
10. Serve the chili with corn tortillas, diced raw onion, chopped cilantro, cheese and avocado on the side.