Recipe by: Steven MartinezPhoto by: Steven Martinez
Chili the whole fam will love. Yep, even the kiddos. We hit up our friend Steven Martinez (a.k.a. Cooking with Your Dad) for some culinary, kid-friendly inspo to help spread the word on our partnership with No Kid Hungry. Dad did not let us down. Behold: Dad’s World Famous Chili! Basically, you could literally just cut everything up, throw it all into a pot, and let it go for a few hours and this chili would turn out good. But here’s how our dear ol’ Dad does it, which we believe turns what was once “Good” into “World Famous”. Probably.
1 pound 80/20 ground chuck
2 small chuck steaks
2 small pork chops
4-5 stalks of celery
1 red bell pepper
1 green bell pepper
1 cup of riced cauliflower
(all of it chopped up pretty well except the riced veggies because duh)
Spices & Seasonings
(Spicewalla Sicilian Sea Salt & Spicewalla Black Pepper, Table Ground to taste, and as you go)
48 oz beef broth
1/3 cup Worcestershire sauce
a splash of balsamic vinegar
2 Spicewalla Bay Leaves
1/4 cup grain mustard
2” grated ginger
1 tbsp tomato paste
some olive oil
1 head of black garlic
1 small package of black berries
sour cream, diced tomato, shredded cheese, scallions, hot sauce, corn chips, etc...
(This is how recipes work, right?)
1. In a large cast iron pot goes enough olive oil to coat the bottom. Bring that up to temp over medium-high heat and add your ground beef with a little salt.
2. Once browned through, remove to a large bowl and add in your chopped chuck steak. I said to chop it, yeah?
3. Anyway, once that’s all seared good on one side remove that to the bowl o’ beef, then toss in your (spoiler alert!) chopped pork chops and sear those off.
4. Take out the pork, let it chill with its meat buddies, and add in your veggies to the pot. Sweat them off, they deserve it.
5. In goes the tomato paste followed by a quick stir and a couple more mins before adding in the bay leaves and the entire spice blend. Yeah. All of it.
6. Then mix it all up and wait for the aromatics to sucker-punch you out of staring into the pot awesomeness you’re creating.
7. All the meat and the resting juices go back in.
8. The beef broth goes in.
9. The head of black garlic, the grain mustard, and the Worcestershire sauce all go in. 10. And then that gets brought up to a boil, lowered to a simmer, and left alone for 2 hours with the occasional stir whenever you happen to walk past it.
11. After 2 hours, the pot goes into a 200 degree oven with a lid slightly ajar over it where it’s gonna hang out for even another 2 more hours. I know how to write sentences.
12. When there’s 1 hour left, toss in the black berries and take off the lid.
13. Now is a good time to remind yourself that chili is meant to take a while and there’s no reason to rush yourself. Eat some crackers or something.
14. When it’s time, and not at all sooner, take the chili out and let it breathe on the stovetop. This is a real thing that real chefs do with their chili.
15. Then, take an immersion blender and blend what I like to call “most of it”, whatever that means. It makes sense to me, so...
16. Oh! You don’t have to add a splash of balsamic vinegar at the end, but I think it brings out the flavor of the black garlic... and also, I sound like I almost know what I’m talking about when I say that.
17. This goes well over fries, on a dog, or just in a bowl with all the fixings. I opted for the latter.