CRAIG CLAIBORNE'S CHILI
The eminent food columnist and cookbook author from the Mississippi Delta region promulgated this as his version of classic Texas-style chili. He advised always using cubed meat rather than ground beef so the wonderful chili flavor is absorbed into the meat, and to let the chili age overnight before eating it. Chili is always better the next day!
Heat 2 tablespoons vegetable oil. Add 3 pounds boneless chuck, cut into 1-inch cubes, and stir frequently with a wooden spoon until meat changes color but does not brown. Lower heat and stir in three to four cloves of garlic, chopped or pressed.
Combine 4 to 6 tablespoons chili powder, 2 teaspoons ground cumin and 3 tablespoons flour. Sprinkle meat with chili mixture, stirring until meat is evenly coated. Crumble 1 tablespoon leaf oregano over meat.
Add 1 1/2 cans beef broth (14-ounce size) and stir until liquid is well-blended. Add 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, stirring occasionally. Reduce heat; simmer, partially covered, over low heat 1 1/2 hours. Stir occasionally. Add remaining half-can broth; cook 30 minutes longer or until meat is almost falling apart. Cool thoroughly. Cover; refrigerate overnight to ripen flavor. Reheat chili in top part of double boiler placed over boiling water (or in the microwave, stirring frequently). Claiborne instructed that if you absolutely had to have beans in your chili, you could heat a 15-ounce can of pinto beans and stir them into the chili before serving; his preferred method was to serve with sour cream and lime wedges to squeeze over each portion.
WHITE CHILI
8-10 servings
- 1 tablespoon vegetable oil
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 2 cans (4 ounces each) chopped green chilies
- 1 tablespoon plus 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 4 to 6 cups chicken stock
- 4 cups diced cooked chicken, cubed (I like the breast, but dark meat works just as well)
- 3 cans (16 ounces each) Navy beans
- Salt and pepper, to taste
