Besides meat, beans and various spices, this weeknight-quick chili includes surprises like red wine and coffee. Recipe below.
FOR MANY PEOPLE, CHILI SEASON IS JUST AROUND THE CORNER. For us, it’s always chili season. While a steaming bowl of chili may be especially comforting when winter’s chill settles in, we are always up for a good bowl of red. Like the one you see here. It’s from a batch I made the other night, with the temperature and humidity both flirting with 90.
Terry and I each make our own versions of chili, both of which have evolved over the years. These days, mine is being the household go-to. Even in a category where traditions are many and wildly varied, it throws a few impressive curves—red wine, coffee and soy sauce, to be precise.
This current chili iteration is simplified. While the ingredient list is longish, it comes together quickly, and most of the ingredients are pantry staples. One of the things that streamlines this version is the use of canned beans instead of dried. Choose good quality canned beans—you will taste the difference. This batch included S&W organic black beans, which were a revelation.
The chili is delicious the first night, as is or topped with grated extra-sharp cheddar and a dash of a good hot sauce, like popular favorite Cholula. Leftovers, if there are any, are great with pasta or scrambled eggs. When our daughters were growing up, we would sometimes serve it over canned tamales. Now, living in our predominantly Mexican neighborhood, we can get fresh tamales from street vendors.
Marion's Chili
Ingredients
- 3 tablespoons olive oil
- 1 pound ground sirloin or ground turkey breast (see Kitchen Notes)
- 1 tablespoon New Mexico chile powder
- 1 teaspoon ancho chile powder (or all New Mexico or 4 teaspoons of your favorite chile powder)
- 1 tablespoon cumin powder
- 1/2 teaspoon cayenne
- a big grinding of black pepper
- 1/2 – 1 cup beef or chicken broth or water
- about 1/2 of a 750ml bottle of dry red wine plus more if needed
- 1 cup black coffee (see Kitchen Notes)
- 1 tablespoon soy sauce
- 1 medium onion, chopped coarsely
- 3 tablespoons tomato paste
- 2 15- ounce cans black beans, drained and rinsed
- 1 15- ounce can pinto beans, drained and rinsed
- 1 15- ounce can pink beans or red beans, drained and rinsed
- 1 bay leaf
- salt
Instructions
- Heat olive oil over medium flame in a large sauté pan. Add the ground meat and brown, breaking up with a wooden spoon and stirring occasionally, about 5 minutes. Drain the meat on a paper towel-lined plate, then return it to the pan.
- Add the chile powder, cumin, cayenne, black pepper, wine, stock, coffee, soy sauce and onion. Stir together and begin to heat. Stir in the tomato paste. Add the beans and bay leaf. Stir.
- Simmer gently for half an hour, checking from time to time to make sure it isn’t getting too dry. If necessary, adjust the liquid with wine or stock.
- When it tastes all melded together, it’s ready—at least 1/2 hour. Discard the bay leaf, adjust seasonings with salt and serve.
Kitchen Notes
I’ve become a huge fan of S&W canned white beans this summer — quite good quality. Had never tried them before. Need to branch out and try those black beans! This is a really good chili. I’ve used red wine before, but rarely. I sure can see how the quantity Marion uses enhances things! And coffee is good, too, although I’ve not used it with chicken or turkey (but will, for the reasons you suggest). Soy sauce? New one on me! Gotta play with it. Good stuff — really like this. BTW, taking a few weeks off, so I won’t see you again until October.
Oh, boy! This is just perfect for September, when I’m easing away from summer picnic fare. I love the ingredients, most of which I’ve never thought to put in chili – thanks!
I always use ancho chile powder and S & W beans. Love the idea of the coffee! I have to add canned, crushed plum tomatoes as well though.
John, the soy sauce gives that nice bit of umami, especially when you make it with turkey. Marion often adds a little soy sauce to various soups for the same reason.
Hope you like it, Katrina!
Dani, my chili uses canned tomatoes too, as well as a canned chipotle pepper for a bit of smoke.
1/2 bottle of red wine? You DO realize what’s about to happen here, don’t you??
Yes. Anita’s going to have a lovely Saturday night with the other 1/2 bottle!
I had a couple of chicken thighs hanging out in the freezer, so I made a 1/2 recipe with them – really delicious!
Glad you liked it, Eeka!