Super Super Bowl Chili

Because I had $40 riding on it, I was determined to watch the Super Bowl last Sunday.  No I didn't win, but I did drink two Budweisers and ate some pretty awesome chili that I whipped up.  How American male of me! I decided that while the game was on I needed to be entertained, so when I asked Chris what I should cook, he said "I always eat chili during the Super Bowl."  Funny, because Chris wanted to go to a movie instead of watching the game, so the term "always" was a bit suspect, but I figured I'd humor him and make some chili.

I have made chili before and it was OK, but I wanted to do something different.  I checked out a basic chili recipe in How To Cook Everything and then thought I'd see if Rick Bayless had any advice.  Now, I have been suspicious of Bayless ever since the Burger King commercials, but he came through with a great recipe from my falling apart older edition Mexican Kitchen- Smoky Pasilla Chili (not his name for it).  He suggests making a paste out of chiles, garlic and spices and adding that to the meat/beans instead of the traditional two tons of chile powder.  The paste makes a rich, smokey chile flavor that beats ANY chili powder I have had.  And the response I got from Chris "This may be the best chili I have ever had".  Sweet.

Pasilla Paste
8  garlic cloves, UNPEELED
8  dried pasilla chiles, stemmed, ribbed, seeded (or anchos if you prefer)
2  tsp dried Mexican oregano
1/2 tsp fresh ground black pepper
1  tsp cumin
1/4 tsp ground clove
2/3 cup water (or stock of your choice)
1  tsp salt

Roast garlic on a med-hot pan for about 15 minutes, turning, until you see some black spots on the peel.  Peel and chop.  Flatten the peppers and toast them on the hot pan on both sides, until the color is mottled and they are a little smoky.  Put chiles in hot water to cover for about 30 minutes. When softened, drain, and combine all the ingredients in a food processor until a smooth paste, then press all the paste through a mesh strainer with a spatula, and discard all the leftover bits.

The Chili
2 pounds of ground beef (I think I used more)
2 TBL canola oil
1 large white onion
pasilla paste (the whole amount from above)
1 pound of pinto beans (cooked until just barely done)
1 large can (24 oz?) diced tomatoes with juices
pinch sugar
water or stock to cover
salt to taste
and as much cheese and sour cream you want on top...

Brown the ground beef and onion in the oil, breaking up the chunky pieces.  Drain any extra fat and then add the pasilla paste.  Cook for 5 minutes or so, stirring often, and then add the tomatoes, sugar and as much water/stock as you need to cover it but not drowned it (this is not soup and you can always add more).  Simmer for about 2 hours.  Add beans and cook for another 30 minutes or so, until the liquid is thickened and stewey like.  Add salt to taste.

To serve:
I use chili as a cheese and sour cream delivery system but this chili would be great on its own.  A little cilantro would be nice, and green onion if you like. It would also be good on rice or with some tortillas.

Comments

[Fatemeh]

"I use chili as a cheese and sour cream delivery system"

Kindred spirits, I tell you. Chili is nothing without cheese & sour cream.

[Barbara]

I dunno what got into Rick with those damned commercials, but he writes good cookbooks. In addition, he does a lot of charity work in Chicago. A friend of mine was doing a charity event to raise money for musical instruments for elementary and middle schools in low-income neighborhoods, and she was having trouble getting sponsors.

I told her to call up Rick Bayless and Charlie Trotter and Oprah Winfrey. All three of them came through in spades--they all showed up to the walk-a-thon in person, with lots of staff members, and Bayless and Trotter both donated comp dinners to be raffled off and brought food for the participants in the walk-a-thon.

My friend said that everyone was nice, but that Bayless was just super-awesome and cool.

As for me, chili is a delivery system for chiles and beef, with a dab of sour cream and cheese as a grace note. ;-)

[Sam]

this recipe sounds tasty. maybe i will try it
looks beautiful too
are you allowed to put guacamole on it as well as the cheese and cream??

[Molly]

I normally disown anything right after I have cooked it because I'm all about the process, but this chili was really good.

Rick Bayless is clearly a talented, and generous, person, but I was disturbed by those commercials. I'll let it go though.

Sam - I see no reason at all why you shouldn't put guac on it.

[Samantha]

I know that Rick Bayless did those Burger King commercials, but he is a fantastic chef! I have a number of his books, and my new favorite is the cookbook he wrote with his daughter Lanie. Pick it up if you get the chance (at least from your local library). It's organized into regions (Mexico, France, BBQ Oklahoma-style... his family had a BBQ restaurant called the Hickory House).

My culinary school also organizes a trip to Mexico with him... man, that'd be something! :)

[Jose Colin Jr]

Can anyone please give me any kind of information in regardes to externing in one of Rick Bayless' restaurant. Thank you.

[LHM]

The only problem is that chili does not contain any beans - perhaps you were making a goulash or something?