1st Chili of Fall 2020

1⅓# Black Angus Beef Steak cut in cubes
2T good heavy Italian EVOO
1-2T dark Fig Balsamic vinegar
½t hot chili-lime seasoning
1-2t ground cumin
1 med. sweet red pepper - chopped
3 lg. cloves garlic - minced

Combine all the above in a medium glass bowl and let it marinate for about a half hour.

Meanwhile, open, rinse well and drain 1 can each black beans and black eyed peas. I had this combination stuck in my head and happened to have a jar of the two of these, in dry form, mixed together.

For raw dry beans, simmer 1c beans in 2 qts. of water. Rinse and drain, changing the water just after it comes to a good rolling boil, 3 times. If the beans are a little hard at this point, that's okay, they'll soften the rest of the way simmering, once the ingredients are all together. Simmer the meat, garlic, pepper and spices for 15 minutes until the meat juices evaporate and everything begins to brown. Add beans and the following to the pot:

2c cold filtered water
8oz. tomato sauce
1 14.5oz can stewed tomatoes (chopped) and juice
1½c homemade blended vegetable sauce
2 lg. bay leaves
6-8 chocolate chips
1t ground cinnamon

In Mexico, chili is often made with a strong Mole Sauce containing coffee or chocolate and cinnamon. I like to do this when I'm making a chili that is low on chunky vegetables. One that's mostly meat, beans, and a dark, rich sauce. Simmer over medium heat another half hour. Serve with crusty (homemade) Cheddar-Onion Ciabatta. I'll post that recipe soon.

I love chili!  Made with Beef, Chicken, Venison, Elk. . .Chili made with whole chunks of meat - not ground.

Welcome Fall! 🍂🍁🍂 I'm SO glad to see Summer gone this year! . .Lin