Warm Up to Fall with Hearty Chili: The Perfect Rainy Day Comfort Food

 

Fall's Fire in a Bowl: Hearty Chili for Rainy Days

As the first weekend of fall dawns and the rain patters against the windowpanes, there's no better way to welcome the season than with a steaming bowl of hearty chili. The comforting aroma of simmering spices and savory ingredients will chase away the dampness and leave you with a cozy feeling that's synonymous with autumn. So, grab your favorite blanket, put on your comfiest sweater, and let's embark on a culinary journey to create the ultimate fall comfort food: Chili!

Prep Time: 20 minutes
Cook Time: 2 hours (or 4 hours on high / 8 hours on low if using a slow cooker)
Total Time: 2 hours (or 4-8 hours with slow cooker)
Yield: Approximately 8 servings

Ingredients:

For the Chili:

• 2 pounds chuck roast, cut into small cubes (or 2 pounds ground beef, or your preferred meat/vegetarian substitute)
• 1 large onion, finely chopped
• 6 cloves garlic, minced
• 1 bell pepper, finely diced (choose your favorite color)
• 2 ribs of celery, finely diced
• 2 cans (14 ounces each) fire-roasted diced tomatoes, pureed
• 1 can (6 ounces) tomato paste
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 2 toasted yellow corn tortillas, ground to a powder in a spice grinder
• 2 cups beef stock (vegetable stock for vegetarian option)
• 2 tablespoons chili powder
• 1 tablespoon cumin seeds, toasted in a dry pan and ground
• 1 teaspoon paprika
• 1 tablespoon light brown sugar
  
• 1/2 teaspoon cayenne pepper (adjust for spice preference)
• 3 Bay leaves
• 1 poblano pepper, finely diced
• 2 jalapeño peppers, finely diced
• 1 Serrano pepper, finely diced (seeds and membranes removed if desired)
• Salt and pepper to taste

For Toppings:

• Shredded cheddar cheese
• Sour cream
• Sliced red or green onions
• Diced Avocado
• Chopped fresh cilantro
• Sliced jalapeños (for those who like it hot!)
• Cornbread or warmed corn tortillas on the side

Instructions:

 
Step 1: Toast the Cumin Seeds (Optional, but recommended) In a dry pan over medium heat, toast the cumin seeds until they become fragrant and slightly browned. Remove from heat and grind them into a fine powder using a spice grinder or mortar and pestle.

Step 2: Sear the Protein If you're using chuck roast, heat a large pot or Dutch oven over medium-high heat. Add a bit of oil, and sear the cubed chuck roast until it's browned on all sides. Be careful not to crowd your pot with all the meat at once, you’ll end up steaming the meat and not browning. Remove it from the pot and set it aside. If using ground beef, cut into large chunks and brown on all sides before breaking up into fine pieces. The Maillard reaction (browning) is essential to creating depth of flavor in any dish.

Step 3: Caramelize the Onions and Sauté the Garlic In the same pot, add chopped onions. Sauté them until they become slightly caramelized and golden brown, which will add a sweet depth of flavor to your chili. Then, add the minced garlic and sauté until it becomes fragrant.

Step 4: Cook and Caramelize the Tomato Paste Push the caramelized onions and garlic to the side of the pot, creating a clear space in the center. Add the tomato paste to the center and cook it, stirring occasionally, until it deepens in color and develops a rich, caramelized flavor. This step will take about 5-7 minutes.

Step 5: Sauté the Peppers and Celery Now, add diced bell pepper, diced poblano pepper, diced jalapeños, diced Serrano pepper, and chopped celery to the pot. Sauté them with the other ingredients for about 5-7 minutes until they begin to soften.

Step 6: Spice it Up Stir in the chili powder, ground toasted cumin seeds, paprika, and cayenne pepper. This is where the magic happens - the spices will infuse the aromatics and the caramelized tomato paste, creating that signature chili scent that will have your mouth watering.

Step 7: Add the Rest Return the seared chuck roast (or ground beef/meat substitute) to the pot. Add the pureed fire-roasted tomatoes, toasted corn tortilla powder, brown sugar, bay leaves, and the drained and rinsed beans. Give everything a good stir to combine all the ingredients. Pour in the beef (or vegetable) stock to create that rich, savory base. Simmer over low heat for a minimum of two hours, stirring occasionally.

Step 8: Slow Cook Option For added convenience and depth of flavor, you can transfer the chili to a slow cooker. Cook on high for 4 hours or low for 8 hours, allowing the flavors to meld together beautifully.

Step 9: Taste and Adjust Before serving, taste your chili and adjust the seasoning with salt and pepper. If you like it spicier, you can add more cayenne pepper at this stage.

Step 10: Serve and Enjoy! Ladle your hot, comforting chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, sliced green onions, chopped cilantro, and additional sliced jalapeños if you dare! Don't forget to serve it with a side of cornbread – the perfect companion to soak up all that delicious chili goodness.

 

As you savor that first spoonful of fall-inspired chili, you'll find that this comforting dish warms not just your body but your soul as well. It's the perfect way to celebrate the arrival of autumn, and whether you're cozied up indoors during a rainy day or sharing it with friends and family around a bonfire, this chili recipe will always hit the spot. Happy fall, everyone!

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

 

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