FEEDS 8 TO 10
As a carpenter, and like anyone in the construction business, my dad knew all the best breakfast spots, taco stands, burger joints, and diners in town. On weekends and summer mornings, he would take me to these places with him. Back then, chili omelets were prevalent on breakfast menus, and that was a favorite for me. My mom also made chili, which I loved.
At the Filling Station we serve chili with cornbread for lunch. For brunch, I serve it with scrambled eggs and tortillas, in homage to those diner breakfasts with my dad. I like pinto beans in my chili. Emily prefers kidney beans, although in her native Texas chili doesn’t contain any beans at all. This recipe calls for whatever meat you have left from your burger party. At the Filling Station and at home, I use whatever meat I have on hand: beef, bison, buffalo, turkey, pulled pork, or a mix.
1/4 cup plus 2 tablespoons OLIVE OIL
4 medium YELLOW ONIONS, finely chopped
3 teaspoons KOSHER SALT
6 medium GARLIC CLOVES, finely chopped
1/4 cup CHILI POWDER
2 tablespoons smoked sweet PAPRIKA
2 tablespoons ground CUMIN
2 teaspoons CAYENNE PEPPER
2 teaspoons RED PEPPER FLAKES
1 teaspoon ground CORIANDER
1 teaspoon NEW MEXICO CHILE POWDER
1 teaspoon CHIPOTLE CHILE POWDER, or 1 teaspoon pureed chipotle in adobo
21/2 pounds RAW GROUND BEEF, or crumbled cooked burger patties
2 teaspoons freshly ground BLACK PEPPER, plus more to taste
3 cups CHICKEN STOCK (recipe follows), store-bought chicken stock, or water, plus more as needed
One 28-ounce can CRUSHED TOMATOES
Four 15-ounce cans PINTO OR KIDNEY BEANS, rinsed and drained
3 tablespoons dried OREGANO
1 tablespoon SUGAR
For Garnish
1 ripe Hass AVOCADO, pitted and peeled
1/2 LIME
KOSHER SALT
2 cups shredded CHEDDAR OR JACK CHEESE (about 8 ounces)
1 cup SOUR CREAM
1/4 to 1/2 cup finely chopped CILANTRO
1/2 cup finely chopped YELLOW OR WHITE ONION
1 SERRANO CHILE, thinly sliced into rings
Heat the oil in a large pot over medium heat. Add the onions, sprinkle with 1 teaspoon of the salt, and sauté until they are transparent and soft, about 15 minutes. Add the garlic and sauté for about 1 minute; don’t let it brown. Add the chili powder, paprika, cumin, cayenne, red pepper flakes, coriander, and New Mexico and chipotle chile powders. Sauté, stirring constantly, for about 2 minutes to integrate the flavors.
Add the meat, season with the remaining 2 teaspoons salt and the black pepper, and cook, stirring and breaking up the meat with a wooden spoon, until the meat is evenly browned, about 15 minutes. (If you are using cooked meat, you don’t need to season it or sauté it—just add it to the pan and jump straight to the next step.)
Add the stock, tomatoes including their juices, beans, oregano, and sugar. Bring to a boil, reduce heat to low, and simmer the chili, stirring occasionally, for 30 minutes or more, until it is thick. Add more salt or pepper to taste.
Put the avocado in a bowl. Sprinkle liberally with salt, squeeze with lime, and mash with a fork.
Serve the chili warm, with the cheese, sour cream, cilantro, raw onion, avocado, and serrano chile on the side for people to personalize their chili.
CHILE POWDER
Chile powder is made from grinding dried chiles. Until recently the only chili powder available was a mix. Now, especially at specialty markets, you can get single-varietal chile powders, so you can control the flavor and heat of the chiles you add. Feel free to play with combinations of chile powders in my recipes.