Beefy Red Adzuki Bean Chili

1¼# excellent quality beef stew meat

1 very large onion - minced - chopped

6 med. cloves of garlic - smashed

⅓c Tuscan Olive Oil flavored with:

(basil, oregano, marjoram and sage)

1c or more water - or can be:

(part Vodka, beer or red wine)

14.5oz. diced tomatoes

This started out to be Beef Stew, but then I discovered I needed to go buy vegetables.  I found a beautiful pack of chicken thighs on sale, at Super One!  I decided to use those in a 2-day stew or soup in the near future.

So. . .This is now a chili recipe.  I love it when circumstances force us to change a comfortable pattern!  Not only the recipe, in this case, but also in tweaking my usual technique.  In so doing, we break a mold, showing us a new, often, better way.

I'm NOT a fan of ground meat!  If you have really good quality ground steak - beef, venison or elk, it can make a good burger, but I feel, that's all it should ever be used for!  I unwrapped and dried the beef very well, (essential for browning) then minced about a third of the onion, and garlic.  Put those in the pan with the oil and began browning.  I used only water, then browned and deglazed 3 or 4 times *  

At the very end, I added the remaining, smashed garlic, chopped onion, and undrained tomatoes, then removed the pot from the heat and covered it.  Normally, this is when I'd add all the remaining ingredients and continue cooking.  However, I then let the ingredients in the stew pot, sit, hang out together, and soak up all the others wonderful flavors.

An hour or so later, I put it in the fridge, to start again later the first day, or the next, after shopping.  Incorporating a little chill time makes the meat all the more flavorful and tender.

Then, in my case - on Day 2:

~ ~ 1c dry red adzuki beans

14.5oz. diced tomatoes

2c celery and tops

3 sm.-med. yellow onions

1 poblano pepper

1t sugar (white or brown)

1 lg. dry bay leaf

2T ground cumin

2T chili-lime seasoning

1T smoked Spanish paprika

1t finely ground black pepper

Before Serving:  ½ bunch cilantro leaves and stems

Cook the dry beans according to your favorite method, or google 'cooking dry beans' for help with that.  Once the beans are cooked and tender, as you like them, rinse several times in cold water, drain, then put them aside.

Chop the vegetables, fine or rough, and toss them, and the second can of tomatoes, into the pot.  Add a bit more water if needed, then cover and simmer an hour or so.  Check the flavors then add your seasonings and bring back to a simmer for another 15 minutes to an hour, then taste again, making any last minute adjustments.  Stir in the chopped cilantro just before serving.  If you're not a fan of cilantro, substitute Italian parsley if you'd like to include a fresh, green, finishing touch to your chili.

This keeps well for many days in the 'fridge, and will still be wonderful even after gently reheatings several times.  It also freezes well. . .Lin