Few foods boast recipes as
varied as chili. Depending on where you live or grew up, chili can take on many
different forms and functions. To some, a thick chili is the perfect entree,
particularly when the weather outside is frightful. To others, however, a thin
chili can be the ideal appetizer.
As varied as the recipes for
chili can be, the chefs often mirror that variety. For instance, the following
recipe for “Spicy Chili” from “The Niman Ranch Cookbook” (Ten Speed Press)
comes courtesy of Wired magazine’s Phil Ferrato, who cooked the chili
for his staff, many of whom found it among their favorite foods.
Ingredients
2 tablespoons olive oil
1 large white onion, chopped
3 cloves garlic, chopped
2 pounds lean beef (flat
bottom round, eye of round, heel meat, sirloin tip, or top round), coarsely
minced
1
tablespoon kosher salt
1
tablespoon ancho chile powder
1 tablespoon dried oregano
2 teaspoons dried thyme
2 teaspoons cumin seeds,
toasted in dry pan or on stove top
1 teaspoon ground coriander
3 cups strained tomatoes
2 cups drained cooked kidney
or pinto beans
Instructions
Heat the olive oil in a
large, heavy-bottomed stockpot over medium heat.
Add the onion and garlic and
cook, stirring, for 2 to 3 minutes, until soft. Add the meat and cook,
stirring, for 2 to 3 minutes, until browned.
Stir in the salt, chile
powder, oregano, thyme, cumin seeds, and coriander.
Add the tomatoes and beans
and bring to a boil. Decrease the heat to low and cook uncovered for 20
minutes, or until the beef has absorbed the flavors of the spices.
Serve.