Chili Three Ways

Chili Three Ways
Yield: Serves 8

INGREDIENTS

Chili base

3 tablespoons olive oil
2 onions, finely diced
4 scallions (white and green parts), trimmed and minced
3 cloves garlic, thinly sliced
2 jalapeno peppers, seeded and finely diced
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon ground coriander
1 tablespoon paprika
Pinch of red pepper flakes
2 cans (28 ounces each) plum tomatoes, coarsely chopped, with their juices
1 bottle (12 ounces) dark beer
1 cup chicken or vegetable broth
Kosher salt
Freshly ground black pepper

Turkey & bean chili

2 pounds ground turkey
1 can (15.5 ounces) kidney beans, drained and rinsed
1 can (15.5 ounces) black beans, drained and rinsed
Kosher salt and freshly ground black pepper


Vegetarian chili

1 can (15.5 ounces) kidney beans, drained and rinsed
1 can (15.5 ounces) black beans, drained and rinsed
1 can (15.5 ounces) pinto beans, drained and rinsed
Kosher salt and freshly ground black pepper


Beef & bean chili

1 tablespoon olive oil
2 pounds ground sirloin or chuck
1/4 cup tomato paste
1 can (15.5 ounces) kidney beans, drained and rinsed
1 can (15.5 ounces) black beans, drained and rinsed
Pinch of ground cinnamon
Kosher salt and freshly ground black pepper

Accompaniments for chili

Grated Cheddar Cheese
Sour Cream
Diced Tomatoes
Chopped red onions
Chopped scallions
Chopped red, yellow, & green bell peppers
Chopped jalapenos or other chiles
Chopped lettuce
Chopped avocados or guacamole
Chopped fresh cilantro, parsley, & chives

Directions

For the Base:

1. Heat the oil in a large soup pot or Dutch oven. Add the onions, scallions, and garlic and saute over medium heat, stirring occasionally, until soft and translucent, about 10 minutes. Stir in the jalapenos and cook 5 minutes more.

2. Put the cumin, chili powder, coriander, paprika, and red pepper flakes in a dry skillet and toast them over medium-high heat, stirring constantly with a wooden spoon and being careful not to burn them, 2 to 3 minutes. Let cool, then add it to the onions and cook 5 minutes more.

3. Add the tomatoes and their juices, beer, broth, and salt and pepper to taste and bring to a boil, then turn down the heat and simmer over medium heat for about 30 minutes. (The base may be prepared up to this point and will keep in the refrigerator for up to 3 days or in the freezer for up to 1 month. If stored, bring to room temperature before final cooking.)

For the Turkey and Bean Chili:

1. About 1/2 hour before serving, bring the chili base to a low simmer.

2. Saute the turkey in a skillet over medium-high heat. Crumble the meat and cook just until it is no longer pink. Drain the fat and add the meat to the chili base and mix well.

3. Add the beans to the chili and season to taste with salt and pepper. If the mixture seems too thick, thin with water or more beer. Simmer the chili over low heat for 30 minutes. Serve warm with accompaniments.

For the Vegetarian Chili:

1. About 1/2 hour before serving, bring the chili base to a low simmer.

2. Add the beans to the chili and season to taste with salt and pepper. If the mixture seems too thick, thin with water or more beer. Simmer the chili over low heat for 30 minutes. Serve warm with accompaniments.

For the Beef and Bean Chili:

1. About 1/2 hour before serving, bring the chili base to a low simmer.

2. Heat the olive oil in a large skillet. Add the beef and saute over medium-high heat. Crumble the meat and cook just until it is no longer pink. Drain the fat. Add the tomato paste and cook, stirring, about 2 minutes. Add to the chili base and mix well.

3. Add the beans to the chili and season to taste with the cinnamon and the salt and pepper. If the mixture seems too thick, thin with water or more beer. Simmer the chili over low heat for 30 minutes. Serve warm with accompaniments.