It won't be long before Chattanoogans are ready for the first real taste of autumn weather -- cool temperatures, lower humidity and beautiful clear skies. Then magically, it will be time for chili weather, an opportunity not to be missed.
Before long, chili pots will be simmering away with the tomatoey mixture. But at Urban Stack, chili is so popular, the pot simmers yearround, says Anthony Harney, operating partner.
"We call it the Three Little Pigs chili because we use three kinds of pork -- chorizo, ground pork and bacon -- plus ground beef, two kinds of beans, onions, green peppers and a spice mix using owners Mike and Taylor Monen's recipe. Three Little Pigs chili is sold in bowls, but also used as a topper for the North Carolina Chili Cheeseburger and the Urban Nachos.
A nice, spicy pot of chili is such a warming, comforting thing that one wouldn't think it could be a source of controversy, but culinary gadflies seem to take their points of contention where they can find them.
Chili season usually opens with a lot of posturing about what constitutes "authentic" chili. No beans, no ground meat, no this, no that; or yes, beans, yes, ground meat, and lots of this-and-that, including those dolled-up "gourmet" versions with wine, olives, half a dozen herbs, turkey and who knows what else.
While the thing we call chili in America is inarguably inspired by the cookery of our neighbors to the South, particularly the cuisines of Mexico, it is not "authentic" Latin or Mexican cookery -- it's American. It's also less a specific thing than a culinary idea. So, what constitutes "authentic" for this quintessentially American dish changes from place to place, because what actually makes a chili "authentic" is whether it's made as it was in our childhood and brings a note of comfort to our day -- wherever that childhood happened.
There are no beans about it: The world is your chili pot. It can be used as a hot dip for a casual cocktail or tailgate party or made into a chili bar with all kinds of toppings in colorful bowls so guests can make their own. Just as versatile as the way it can be served are the many recipes you can create. Here are just a few.
Chock-Full of Beans Chili
5 strips uncooked bacon chopped
1 large yellow onion diced (about 1 cup)
1 red or green bell pepper diced
3 cloves garlic minced (about 1 tablespoon)
1 pound lean ground beef
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon ancho chili powder, or to taste
1 1/2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon onion powder
3/4 teaspoons ground black pepper
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/4 cup beef broth
1 (15-ounce) can dark red kidney beans, lightly rinsed and drained
1 (15-ounce) can black beans, lightly rinsed and drained
1 (14.5-ounce) can diced fire-roasted tomatoes undrained
1 (7-ounce) can fire-roasted green chiles
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
Toppings of choice, such as green onions, sour cream, shredded cheddar cheese and corn chips
Place chopped, uncooked bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel-lined plate and drain all but 1 1/2 tablespoons of grease. Add onion and bell pepper and cook until softened, 3-5 minutes. Add garlic and cook until fragrant (about 30 seconds).
Add beef, breaking apart with a spatula as you cook. Once meat is partially browned, add sugar and all spices and stir well.
Add all remaining ingredients -- beef broth, beans, tomatoes, tomato paste, chiles and Worcestershire sauce -- cooked bacon; stir well.
Bring to a boil and cook 1-2 minutes, stirring frequently.
Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30-45 minutes to allow flavor to develop. Serve with toppings.
Crock Pot Chili
1 tablespoon vegetable oil
2 pounds ground sirloin
Kosher salt
Pepper
1 (28-ounce) can diced tomatoes
16 ounces dried red beans
4 jalapeno peppers, seeded and minced
2 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons dried oregano
Garnishes: Sliced scallions, shredded sharp cheddar cheese and sour cream
In a large skillet, heat the vegetable oil until nearly smoking. Add the ground beef, 1 1/2 tablespoons of salt and 1 tablespoon of pepper and cook over moderately high heat, stirring occasionally, until the meat is browned, about 8 minutes.
Using a slotted spoon, transfer the meat to a slow cooker. Add the diced tomatoes and their juices along with the beans, onions, chopped cilantro, jalapenos, garlic, cumin, chili powder, oregano and 6 1/2 cups of water. Cover and cook on high for 6 hours, until the beans are tender.
Skim any fat from the surface of the chili and season with salt and pepper. Garnish with cilantro leaves and serve with scallions, cheddar and sour cream.
White Chicken Chili
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15 1/2 ounces each) great northern beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream
Garnishes: Tortilla chips, shredded cheddar cheese and/or sliced seeded jalapeno pepper
In a large saucepan, sauté the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer slowly, uncovered, for 30-45 minutes.
Remove from the heat; stir in sour cream and heavy cream. If desired, top with tortilla chips, cheese and jalapenos.