This is probably one of the better chilies I’ve had recently. I’m sure that it will never please a chili purist, but a chili purist I am not. I think chili can have beans and meat, either or both. It can be flavored and cooked in a myriad of ways. The only thing that should matter in the end is how it tastes – and this tasted damn good.
The smokiness of the chipotle in adobo and the smoked paprika were a pleasant diversion from the standard peppers and chili powder flavors of most chilies. It has a lot of heat – if you’re not one for spiciness I’d highly recommend substituting green bell peppers for the Anaheims and maybe omitting a chipotle pepper. I personally love the contrast of the smoky, spicy chili with the coolness of the sour cream and the richness of the avocado on top.
This recipe does call for a bottled jar of sauce. This isn’t something I usually do for recipes, but I had it on hand for a different recipe that required its use for a contest. I never ended up making that specific recipe, nor did I gain entry into the contest, so there it stood, staring at me from the counter. I didn’t feel like going to the store to grab diced tomatoes and tomato paste, so I used the bottled sauce. I have to admit, it was delicious and I’ll probably use it again in the future. That being said, if you are anti-processed food (and who can blame you after the monstrosity that is Sandra Lee) feel free to compensate by using diced tomatoes, a couple tablespoons of tomato paste plus some oregano and red chili flakes.
Smoky Three-Bean Chili
8 oz top sirloin cap steak (or other, tender cut)
1 cup all-purpose flour
1 ½ tablespoons smoked paprika, divided
1 tablespoon olive oil
2 carrots, chopped
3 celery ribs, chopped
1 medium yellow onion, chopped
3 large cloves garlic, chopped
2 medium Anaheim peppers, chopped fine
2 chipotles in adobo, chopped
1 tablespoon adobo sauce
1 can pinto beans, rinsed
1 can red kidney beans, rinsed
1 can black beans, rinsed
1 jar Newman’s Own Sockarooni sauce
2 cups chicken/beef stock
1 tablespoon chili powder
1 teaspoon cumin
Freshly ground black pepper
For garnish: shredded cheese, sour cream, chopped scallions, chopped avocado
Preheat oven to 225º F
Cut the top sirloin cap steak into bite size cubes. Toss the flour with ½ tablespoon smoked paprika and season with kosher salt and pepper. Dredge the steak in the flour making sure pieces are completely coated. Heat an enameled cast iron soup pot (or other shallow soup pot) over medium heat until hot. Add the olive oil, when it shimmers add the steak. Don’t move the steak until it gets a nice sear and you can move it easily. Brown all sides of the steak and then remove with a slotted spoon. Set aside. To the pot add the carrots, celery, and onion. Cook, moving frequently, until softened – about 7 minutes. Add the garlic, Anaheim peppers, chipotle in adobo, and adobo sauce. Mix together until all vegetables are coated with adobo sauce. Add all of the beans, the Sockarooni sauce, and the chicken/beef stock. Sprinkle the chili powder, remaining 1 tablespoon of smoked paprika, and the cumin over the top and mix in thoroughly. Add the steak cubes back into the pot. Cover and place in the oven for two hours. Remove from oven and check for seasonings, then place back in the oven and cook for a further 4 hours or until all vegetables are tender and flavors have melded. Serve with garnishes and some hot garlic bread.