Slow-Cooked Smoky Chili
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
4 ounces smoked Spanish chorizo or smoked sausage, halved
lengthwise and sliced into 1/4-inch-thick slices
1/3 cup coarsely chopped onion
2 cloves garlic, minced
4 medium or 6 plum tomatoes, cored, halved, seeded and coarsely
chopped
1 to 3 canned chipotle peppers in adobo sauce, chopped, or fresh
jalapenos*, stems and about half the seeds removed and chopped
1 small green sweet pepper, coarsely chopped
1 small red sweet pepper, coarsely chopped
1 tablespoon chili powder
Pinch crushed red pepper or a few dashes bottled hot pepper
sauce
1-1/2 teaspoons cumin seeds
1-1/2 teaspoon kosher salt or salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 2-pound boneless beef rump or chuck roast
1 tablespoon olive oil or cooking oil
3/4 cup German rauchbier (smoked beer) or other dark lager
1 14-ounce can beef broth or 1 3/4 cups water
1 15-ounce can black beans, rinsed and drained
1 cup fresh green beans, trimmed and cut into 1-inch pieces
(optional)
Kosher salt or salt
Freshly ground black pepper
Hot cooked rice
Thinly sliced toasted tortilla strips**; chopped tomatoes;
and/or creme fraiche or dairy sour cream Recipe
1. In a large saucepan cook the chorizo, onion and garlic over
medium heat for 5 minutes or until the onion is tender. Stir in
the tomatoes, chipotle peppers, green sweet peppers, red sweet
peppers, chili powder and crushed red pepper, if you like. Bring
to boiling, reduce heat and simmer, uncovered, for 10 to 15
minutes or until mixture is thickened.
2. Meanwhile, in a heavy skillet, toast cumin seeds over medium
heat until toasted and aromatic. Using a spice grinder, coarsely
grind cumin seeds. In a small bowl combine the ground cumin
seeds, 1 1/2 teaspoons kosher salt, oregano, and 1/2 teaspoon
black pepper. Rub the beef roast all over with mixture. Set
aside.
3. In a 4-1/2- to 5-quart Dutch oven or pot brown the coated
roast in hot oil, turning to brown sides evenly. Remove from the
pot. Remove pot from heat. Add the beer. Return pot to heat,
cooking and stirring to remove any bits from the bottom of the
pan. Simmer, uncovered, about 3 minutes or until the beer is
reduced by half. Add the browned roast back to the pot. Add the
beef broth or water.
4. Stir the thickened tomato mixture into the pot with the beef
roast. Bring to boiling, reduce heat and simmer, covered, for 2
hours. Stir in the black beans and green beans, if you like.
Simmer, covered for 1 hour more.
5. Carefully remove the beef roast from the pot. Using 2 forks,
pull meat apart into shreds. Stir shredded meat back into the
pot. Season to taste with additional salt and ground black
pepper.
6. Serve over rice with toasted tortilla strips, chopped
tomatoes, and a dollop of creme fraiche or sour cream. Makes 8 to
12 servings.
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