The Logston-Gilman Chili

[lagilman]

Over on Facebook, discussion of Super Bowl chili resulted in people asking for my variation. So - after much selfish dithering - I'm posting it here, for people to bookmark more easily.

the original recipe came, from all places, from the 1991 WFC cookbook, via writer Anne Logston. So I guess this is the Logston-Gilman Chili recipe... (not our first collaboration, since I was her editor at the time).  I default to Anne's original measurements where possible, since a lot of mine is measured more by eye and taste.

• 3 pounds ground beef (20% is fine, but be sure to skim the fat)


• 1 onion, minced  (I use a handful or two of dried chopped onion, since I'm allergic to raw, and it works perfectly well)


• 3-5 cloves garlic, depending on preferences, minced


• 3 cups beer (after much trial and error, I use Negra Modelo.  Don't skimp on the beer: cheap shit will result in cheap shit chili)


• 1.5 pounds tomatoes, peeled, chopped, and drained.  Tinned is acceptable if the thought of peeling tomatoes makes you crazy.  Chunk them as per your preference.


• 5 minced hot peppers (this is where it gets tricky.  I use a mix of different peppers to get that one-two punch of heat, but preferences will vary.  You need to figure this out on your own)


• 1/4 teasooon fresh-ground black pepper


• 8 oz tomato sauce


• 1/2 cup chili powder (another place where it gets tricky, since your choice of powder influences everything.  No, I'm not telling you mine.  A girl needs SOME secrets...)


• 1 Tablespoon kosher salt


• 1 Tablespoon cumin (Anne called for seed, I used crushed simply because I always have that on- hand, and i like the way it blends rather than remining an individual bite of flavor)


• 1.5 teaspoon hot paprika


• 1 Tablesoon cocoa powder (I use Dutch process, just because that's what I like.  The better quality you use, the better the chili will taste; don't go overboard ([ooking at you, Sharffen Berger],  but shelling out a little more for Droste just makes everything better, IMO.  And it makes awesome hot cocoa, too.).


• 2 Tablespoons cornstarch made into a slurry (you do that at the very end)

Brown the meat and drain, then add the onion, garlic, and beer, and stir.  Simmer, covered, for 15-20 minutes, at which point the kitchen should start to smell quite nice.  Add all the remaining ingredients except the cornstarch.  Cover and simmer for 3 (three) hours.  Or longer, but absolutely no less.  The chili needs to simmer for at least an hour after you make the last adjustment to the seasoning, so allow for at least 4 (four) hours of cook time.  Leave the lid slightly ajar for the last hour of cooking.

When it's done, slowly mix the cornstarch slurry you just made into the chili, and simmer again until it hits your desired consistency.  Thin with beer, never water!

This batch should serve six people as a main, depending on how hungry they are.  I double the batch when making it for a multiple-main party, and near-always run out.


Note: for those worried: the beer pretty much cooks itself out.  This is non-alcholic, however, those with beer allergies are thus warned.

Comments

[joycemocha.livejournal.com]

Hmm. Contemplating the process with bourbon (I suppose I could use a gluten-free beer but my reaction to such things has been pretty universally yuck. Wheat is the issue here, not gluten per se).

[lagilman]

I think...that would make a very different chili?

[joycemocha.livejournal.com]

Yes, but yummy! Of course, one could always do it with Fireball...

I've just yet to find a decent gluten-free beer that isn't hopped up to absurd levels. If I could find a dark wheat-free beer...

[javacatz.livejournal.com]

Bourbon works very well in place of beer. Rule of quality applies here too: if you wouldn't drink it, don't use it in cooking.

I've always used beer in chili, but never cocoa. I will have to try it. Not sure if the bourbon would go with cocoa, could be interesting.

[mtlawson.livejournal.com]

I may have to adjust the size a bit downward to fit our household, but then again I could always freeze some of it for later.

Do you go for getting the onion glassy before adding the beer, or just add the beer straight away?

Also, have you experimented with darker beers, such as porter or stout?

[lagilman]

Negra Modelo is a Munich dunkel-style. I can't imagine wanting to go much darker, myself.

And since I use dehydrated/dried opinions, I can't answer the first question.

[mtlawson.livejournal.com]

I'm working with a local Oktoberfest today for my chili, so if I've got any extra the next time I make a batch I'll incorporate some of your recipe into it just to see how things turn out.

[liuseth.livejournal.com]

I'm guessing that's the American version of tomato sauce that comes in a can and is more like condensed tomato soup or watery tomato paste...as opposed to ketchup?
Sorry, MS brain is playing up and I'm not os good at inferring stuff tonight. just want to clarify.
Aus English: tomato sauce = ketchup.

[lagilman]

I wouldn't call it either of those things, but yeah, not ketchup or "spaghetti sauce" as Americans would put it (what you put directly on pasta) - more like a very smooth puree, rather than the thicker, sticky puree of paste.

[liuseth.livejournal.com]

Thank you!