Chuck Wagon Chili

Combining the beans with tomatoes and chilies and spices and herbs changes them into more than a chuck wagon staple.

Serves 6–8

Ingredients

¹⁄₂ cup olive oil

1 red onion, chopped

4 cloves garlic, minced

1 sweet red pepper, cored, seeded, and chopped

2 serrano chilies, or to taste, cored, seeded, and minced

2 Scotch bonnet chilies, or to taste, cored, seeded, and minced

1 pound dried kidney beans in water to cover, soaked overnight

1 pound ground beef

1 29-ounce can crushed tomatoes

1 can low-salt beef broth

1 tablespoon instant coffee dissolved in ¹⁄₄ cup hot water

2 tablespoons cocoa powder dissolved in ¹⁄₄ cup cold water

1 bottle beer (not dark or light, use regular)

1 tablespoon Worcestershire sauce

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon dried thyme

2 tablespoons chili powder

¹⁄₂ cup red wine

Salt and freshly ground black pepper to taste

1. Heat the olive oil in a large, heavy-bottomed soup pot. Add the onion, garlic, and peppers; sauté over low heat, stirring for 5 minutes.

2. Blend in the rest of the ingredients, cover, and simmer for 5–6 hours.

3. Serve in bowls garnished with sour cream, chopped scallions, and grated cheddar cheese. A bowl of taco chips on the side is a classic accompaniment.

Café au Chili

Chocolate is an indigenous Central and South American product. It enhances flavors and adds a very nice richness to chili. Coffee is also indigenous to the same area and adds a depth of flavor to the chili. Wine has a chemical in it with the property of bringing out flavors in tomatoes that are otherwise undetectable. Southwestern cooking has developed under the influences of Spanish and native Mexican cuisines.