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Confessional Chili




Source of Recipe


New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four Star Restaurants


Recipe Introduction


David Durk, whose career in law enforcement has spanned 23 years and included a stint as the partner of the famous Frank Serpico, purports to have served this atomic chili to tight-lipped prisoners and potential informers, many of whom he claims would never talk to a New York Cop. How soon after consumption did they start gabbing? Immediately, he laughs.


List of Ingredients




2 - 3 large onions, chopped
4 large garlic cloves, minced
3 - 4 small Indian green chile, chopped
or 3 - 4 jalepeno chiles, chopped (including the seeds)
or 3 tablespoons extra-hot ground dried chiles
3 tablespoons peanut oil
3 pounds lean chopped sirloin
kosher salt, to taste
freshly ground black pepper, to taste
1 tablespoon ground coriander
3 tablespoons ground cumin
1 teaspoon dried thyme, leaves
1 teaspoon Greek dried oregano
56 ounces imported canned whole plum tomatoes
4 bay leaves
32 ounces canned pinto beans, rinsed and drained
1 bunch fresh cilantro, rinsed and chopped
or 1 bunch Italian flat-leaf parsley, rinsed and chopped


Recipe



In a large heavy pot or Dutch oven over medium heat, saute the onions, garlic, and chiles in the oil until the onions are translucent, 5 minutes.
Crumble the chopped sirloin over the top of the vegetables. Season with salt and pepper; stir in the coriander, cumin, thyme, and oregano. Cover and cook until the meat is cooked through, about 7 minutes.
Pour the tomatoes into a small bowl and coarsely crush with your hands. Pour the tomatoes and juice on top of the chili mixture. Stir in the bay leaves. Cover or leave uncovered, depending on the consistency you prefer (a covered pot will yield a thicker chili), and simmer until the flavors are well married, about 30 minutes.
Stir in the pinto beans and simmer, covered, for 15 minutes. Stir in the cilantro and simmer for another 5 minutes. Serve at once.

Excerpted from New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four Star Restaurants. Copyright 1992 by Molly O'Neill.

Serves 8-10.