Wednesday, January 29, 2014

Manhattan Chili's Super Bowl Recipe

by Bruce Sterman
serves 6 – 8

A basic chili recipe to improvise on – ‘QUANTO BASTA’ (qb) in Italian cookbooks, meaning
“as much as you need.” This recipe can be a mild or hot as you want it to be
◊ 3 lbs meat total
o can be all beef or a mixture of ½ beef ½ pork
o can use turkey or chicken (preferably thigh meat)
 half (1 ½ lb) ground
 half (1 ½ lb) cut into ½” cubes
◊ 2 large yellow onions, peeled and coarsely chopped (about 4 cups)
◊ 6 medium garlic cloves, peeled and minced
◊ 2 to 3 tablespoons yellow cornmeal
◊ 2 cans (16 oz each) dark red kidney beans, drained and rinsed (white beans if using poultry)
◊ 1 can Tomato Puree (28 ounces)
◊ 4 cups beef stock/beef broth (chicken broth if using poultry)
◊ 1 ½ cups hearty dry red wine (white wine if using poultry)

Basic Seasoning
◊ 2 teaspoons SEA salt
◊ 1 teaspoon Black pepper
◊ 2 tablespoons ground cumin
◊ 1 tablespoon dried oregano

Optional vegetables
◊ 3 large celery stalks, finely chopped
◊ 2 large sweet green peppers, stemmed, cored and diced
◊ 2 large sweet red peppers, stemmed, cored and diced
Spiciness* (Quanto Basta: as much as you need)

A. Mild chili
 1/3 cup ancho (mild) chile powder

B. Medium hot chili
 1/3 cup ancho (mild) chile powder
 1 teaspoon chipotle chile powder, or 1 teaspoon chipotle en adobo

C. Hot Hot chili
 1/3 cup ancho (mild) chile powder
 2 teaspoon chipotle powder, or to taste
 1 (7 oz) can “chipotle en adobo” pureed - add a little water when
pureeing (if available get La Morena brand)
*(IF you can’t find either kind of chile powder or chipotle en adobo, improvise
with fresh jalapeños (or roasted jalapeños). Put in at step #5.

Fun Toppings (in addition to sour cream, shredded cheese, diced red onion)
◊ Tortilla Chip crumble – buy a bag of chips that taste good, put in food processor
◊ Corn Bread Crumble - buy tasty corn bread and crumble
◊ Bacon Crumble – cook bacon to medium crispy, dice.

by Bruce Sterman
serves 6 – 8


1. Set a 4 ½- to 5-quart heavy flameproof casserole or Dutch oven over medium heat.
Add the beef, season with salt, and cook, uncovered, stirring often, until the meat is
evenly crumbled and has lost all pink color, about 20 minutes.

2. While meat is cooking slowly sprinkle in the cornmeal, stir until absorbed.

3. Add the onions and garlic, lower the heat slightly, and cook, stirring once or twice,
until very tender, about 20 minutes.

4. Stir in the chile powders (Ancho, Chipotle), cumin, oregano, and cook, stirring, for 5
minutes. Stir in the tomatoes, beef stock, and red wine and bring to a boil.

5. If you are going to add the fresh diced vegetables (celery, red and green bell pepper),
do so here. Cook, tossing and stirring, for about 5 minutes, or until the peppers are
lightly browned.

6. Lower the heat and simmer, uncovered, stirring occasionally, for 1 hour.

7. Taste the chili, correct the seasoning, cook until the meat is tender and the chili has
reduced (thickened) to your liking.

8. Stir in the kidney beans and simmer for another 5 minutes, or until heated through.

9. Cool the chili OVERNIGHT by
• putting in the fridge uncovered or use plastic wrap with holes poked in it, or
• on the window sill of a slightly opened window or
• on the table in your backyard.
• NEVER COMPLETELY COVER HOT CHILI – it will spoil if you do!!

10. Reheat to serving temperature and taste it! Now it when you adjust salt, pepper to to
make it hotter.

Chile powder: ground chiles. Not to be confused with supermarket “chile powder” or”chili
powder” which is a pre-mixed blend of ground chiles, salt, pepper, cumin, onion
powder, garlic powder. To be avoided.

Chipotle: a jalapeño that is allowed to ripen (become red) and is then smoked.