We have a new neighbor. A Broad-winged hawk. I glanced out the window one morning and saw this huge bird land in the yard. Our backyard is filled with chipmunks, squirrels, rabbits, and other critters. I guess it was a matter of time before a bird of prey decided to move in.

The next day our neighbor was back. I decided to name him Horus. A few days later he was sitting in a tree and I heard a bunch of little birdies chirping, but couldn’t see them. Hopefully, I’ll see more of him and his family.

We were tailgating last weekend and I came to the heartbreaking realization that summer was over. Since my moods don’t last that long, I started thinking of some yummy autumn dishes to complement the cooler weather.

I love chili and usually give it a try wherever it’s available. There’s just something satisfying when you find that one chili that hits all the right spots: flavor, creaminess, spice. I’ve tweaked this recipe over the years and I usually change it slightly every time I make it. Of course taste is subjective and what I find delicious another may not. Check out this recipe and let me know what works for you. Give it a try!

What you need

• 2 lbs. ground Beef
• 1/4 cup Canola Oil
• Sea Salt (to taste)
• Freshly ground Black Pepper (to taste)
• 2 med. Onions
• 2 Bell Peppers – I prefer orange & yellow for the color
• 2 Serrano Chilies (or Jalapenos if you like)
• 6 Garlic Cloves
• 3 dried New Mexico chiles
• 2 Tbsp dried Oregano
• 2 Tbsp whole Cumin
• 1 Tbsp whole Coriander
• 2 Tbsp Paprika
• 3 dried Bay Leaves
• 7 oz. can Chipotles in Adobo (to taste)
• 28 oz. can hand-crushed Tomatoes
• 14 oz. can diced Tomatoes with green chilies
• 2-15 oz. can of Black Beans
• Bottle of Beer – I usually go for Corona, but since it’s October I used Sam Adams Octoberfest

Prep

Dry roast the New Mexico Chilies, Cumin, & Coriander. Be sure to shake the pan about so they don’t burn. The cumin and coriander will darken a little and the chilies will develop some black spots. About 5 min. on med high heat. Let the spices cool completely before grinding.

 

While the spices cool, prepare the veggies. Medium dice the Onions & Bell Peppers. Finely mince the Garlic & one Serrano Chile. In a large stockpot saute the Onions, Bell Peppers, Garlic, and Serrano Chile in Oil. Season with Salt and Black Pepper.

 

Chili is made using the drop method so that the correct amount of flavor is added at the right time. This way spices won’t cook too long and burn or turn bitter. It’s also a good organizational way to cook, having everything ready to go at once so that you don’t forget any of the ingredients. Especially, since this dish has almost 20 ingredients to keep track of. When the Onions are golden and translucent it’s time to begin.

Drop #1 – Ground spices

The freshly ground Chilies, Cumin, and Coriander, as well as the Oregano & Paprika.

Drop #2 – Beef

Add the ground Beef but be sure to break it up into small bits.

Drop #3 – Canned Items

The canned Tomatoes (diced and hand-crushed), Black Beans (drained and washed), Chipotles in Adobo (I diced 4 Chipotles and added a spoonful of Adobo sauce. If you want more heat add more.), and 2/3 of Beer. The 1/3 of Beer is for the cook.

 

Bring to a boil. Then add the Bay Leaves and the remaining whole Serrano Chile.

Simmer covered for 2 hrs. Then check for spices – if lacking then add some Salt. Check the meat, it should be soft and creamy – if not then it needs to cook longer.

Garnish with Cilantro, Lime wedges, Shredded Cheese, or Sour Cream.

For the Texas Toast

Slice up a fresh French loaf. Sprinkle with shredded cheese. My favorite is a mixture of Gruyere and Cheddar. Now place under the broiler for 2-3 min or until the cheese has melted.

The final count of peppers:

New Mexico chilies + Paprika + bell peppers + Serrano chilies + Chipotles + Jalapenos (from the canned tomatoes) + black pepper (yes, it does count) = 7.