YOU Magazine - June 2016 - Father's Day Chili By Kirk Leins
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Father's Day Chili
By Kirk Leins


Father's Day Chili - By Kirk Leins

If you are worried about what to do for your dad this Father's Day, fret not. He's probably easier to please than you think. Just keep these 3 C's in mind: couch, cold beverage and chili!

While it takes a few hours to make this chili, it will be well worth the wait.

Father's Day Chili
(Serves 10 to 12)
  • 3 to 3.5 pounds chuck roast, trimmed of visible fat and cut into 1/2-inch cubes
  • 2 large onions, chopped small
  • 10 cloves garlic, minced
  • 7 jalapeno chilies, seeded and chopped small
  • 1 pound dried black beans
  • 1/2 cup chili powder (recipe for homemade chili powder follows)
  • 28-ounce can chopped tomatoes (with juice)
  • 2 cups beef broth
  • 12-ounce beer
  • 1 cup brewed coffee
  • 1.5 cups water
  • 2 tablespoons red or white wine vinegar
  • Canola oil
  • Kosher salt and freshly ground black pepper
Homemade Chili Powder
  • 4-ounces dried chilies, such as guajillo, ancho, New Mexico, etc.
  • 1.5 tablespoons ground cumin
  • 2 tablespoons dried oregano
  • 1/2 teaspoon cayenne pepper (or more if a hotter chili powder is desired)
Soak the dried beans the night before you plan on making your chili. Empty the bag into a large pot and add enough water to cover the beans by several inches. Cover the pot and allow it to sit overnight.

The chili powder can also be made the night before. Start by removing the stems from the dried chilies and emptying out the seeds. Place chilies on a cookie sheet and roast in a 350-degree oven for 10 minutes, or until they darken by several shades.

Allow the chilies to cool. Break them up into pieces and place them in the work bowl of a food processor. Process the chilies until they resemble a coarse powder. Then combine 5 tablespoons of the ground chilies along with the remainder of the chili powder ingredients in a bowl. Mix well and set aside.

When you're ready to start cooking the chili:
In a large pot, heat 3 or 4 tablespoons of oil until hot and simmering. Season the meat with salt and pepper and (working in batches) brown the cubed meat. Reserve the browned meat in a bowl. Add more oil to the pot in between batches if necessary.

Add 3 more tablespoons of oil to the pot and allow it to get hot. Add the onions, garlic and chilies. Season with salt and pepper and sauté for 5 minutes or until the vegetables soften.

Add the reserved meat (along with any accumulated juices) and the chili powder to the pot. Mix well and cook for an additional 5 minutes.

Add the tomatoes, broth, beer, coffee, water and vinegar to the pot and season with salt and pepper. Mix well and bring to a boil. Reduce to a simmer and cook (partially covered) for 1.5 to 2 hours, or until the mixture reduces and thickens, and the meat shreds with a fork.

Meanwhile, drain the beans that have been soaking overnight. Return the beans to their pot and add 6 to 8 cups of fresh water that has been heated in a kettle. Bring the beans to a boil and immediately reduce to a gentle simmer. Cook for 1.5 hours (partially covered) or until the beans are tender.

Drain the beans and add them to the chili. Allow the chili to cook for an additional 5 minutes. Taste the chili and re-season with salt and pepper if necessary.

Invite dad from the couch to the dining table and serve in bowls along with your choice of toppings. Don't forget the corn bread or sourdough rolls and a nice, cool beverage.

Happy Father's Day!

Kirk Leins has been cooking his entire life. No stranger to professional kitchens, he currently devotes most of his time to cooking instruction, food writing and producing television. Kirk also provides his services as a personal chef in and around the Los Angeles area. He has made several TV appearances on both the national and local level, and is the Executive Chef for YOU Magazine.



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