Recipe

Helluva Chili (with Spiced Chocolate Grilled Sirloin)

Recipe
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by Vivian Henoch

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by Vivian Henoch

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by Vivian Henoch

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by Vivian Henoch

This recipe was entered in the contest for Your Best Chocolate & Spice
Chef
Vivian Henoch's Notes: Is it any wonder chili cook-offs and contest abound? And doesn’t everyone have a treasured family recipe or special secret ingredient for this all-American favorite stew? A good chili is a...
Is it any wonder chili cook-offs and contest abound? And doesn’t everyone have a treasured family recipe or special secret ingredient for this all-American favorite stew? A good chili is a culinary art, and like a salsa dance, there's no one-way or wrong way to do it. It's all a matter of cultural preference, personality, taste and style, not to mention the quality of ingredients and what's handy in the spice cabinet.

Some like it mild and sweet. Some like it incendiary. Personally, I like my chili lean and meaty, a balance of just enough spice and heat to make the flavor dark and complex.

My recipe? A fusion of Cincinnati and Texas, based on “Hell’s Kitchen Chili” out of The New Basics Cookbook, by Silver Palate authors, Julee Ross & Sheila Lukins. Kick it up a notch and start with a sirloin steak seared on the grill in a dry rub of spiced cocoa and expresso.

Chili facts:
Did you know? The hot in hot peppers all comes down to a chemical called capsaicin. Capsaicin is produced by chili peppers as an irritant to mammals. In humans, the response causes a release of endorphins, which might explain why we find pleasure, or even crave, that nose-clearing burning sensation of food that warms the insides all the way down.

Believe it or not, chili can also be good for the heart. The beans make it a good source of fiber, and the tomatoes are rich in antioxidant, inflammatory-fighting lycopene. Keep it lean and low-sodium, skip the taco chips and toppings, and you have a yourself a healthy, guilt-free cup of pure goodness.

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Serves 8 - 12

Helluva Chili:

3 tablespoons olive oil Ask a question about this ingredient

6 - 8 cloves garlic, minced Ask a question about this ingredient

1 large onion, chopped Ask a question about this ingredient

2 shallots Ask a question about this ingredient

2 slices Canadian bacon Ask a question about this ingredient

2 to 3 pounds sirloin, seared on the grill, then thinly sliced Ask a question about this ingredient

1 pound sweet Italian bulk sausage Ask a question about this ingredient

1 1/2 cup tomato paste Ask a question about this ingredient

3 1/2 cups crushed or diced fresh (or canned) tomatoes Ask a question about this ingredient

2 cups black beans (or 14-ounce can) Tip: puree half the quantity in a food processor to add as thickener. Ask a question about this ingredient

1/2 cup fresh cilantro, chopped Ask a question about this ingredient

1 to 2 tablespoon crushed red pepper flakes, chipotle or anaheim Ask a question about this ingredient

1 to 2 tablespoon chili powder Ask a question about this ingredient

1 teaspoon ground cumin Ask a question about this ingredient

1 tablespoon oregano (preferably spicy Mexican oregano) Ask a question about this ingredient

1/4 cup unsweetened cocoa powder Ask a question about this ingredient

1 teaspoon cinnamon Ask a question about this ingredient

1 tablespoon sugar Ask a question about this ingredient

salt and pepper to taste Ask a question about this ingredient

1 bottle of beer (preferably dark ale) Ask a question about this ingredient

3 tablespoons corn meal (to thicken) Ask a question about this ingredient

Rub sirloin steak with spiced-chocolate mixture, and sear on grill. Slice steak into thin 1/4-inch strips.
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Heat oil in dutch oven. Add garlic, onion, shallots and "first hit" of spices: cumen, oregano and red pepper flakes. Saute for 3 minutes until onions are softened and flavors are released into the oil
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Add chopped bacon and sausage, and brown the meat over high heat.
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Add sliced grilled steak. Stir in tomatoes, tomato paste and beans. Add beer and "second hit" of spices: chocolate, cinnamon, sugar, salt, pepper (more chili powder or pepper flakes, according to taste) and corn meal.
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Simmer, uncovered, until beef is tender and mixture is thick - at least two hours. The slower the simmer, the better.
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Serving suggestions: Chili & Cornbread Chili Over Beans & Rice (Moon Over Miami Style) Chili over pasta (Cincinnati-style) Chili over Dogs (Coney Style)
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Garnishes: Grated Cheddar or Pepper Jack Cheese Diced Scallions Fresh Cilantro Guacamole Sour Cream
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Spiced Chocolate Steak Rub:

3 tablespoons finely ground expresso beans Ask a question about this ingredient

3 tablespoons unsweetened cocoa powder Ask a question about this ingredient

2 tablespoons cinnamon Ask a question about this ingredient

1 teaspoon cumin Ask a question about this ingredient

1 teaspoon ground coriander seeds Ask a question about this ingredient

1/2 teaspoon freshly ground black pepper Ask a question about this ingredient

1 teaspoon sea salt Ask a question about this ingredient

1/4 teaspoon cayenne pepper Ask a question about this ingredient

Combine the ingredients in a small bowl and stir.
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Store in an air-tight container; will keep in fridge for up to 2 months. Can be used on steaks, burgers, pork or chicken. (Option: for sweet and spicy ribs, add 3 tablespoons of dark brown sugar to the rub.)
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