Since a groundhog saw his shadow and a quahog squirted to the left, we're destined for six more weeks of winter. Thus, it only seems appropriate to share my secret for great chili and New England Clam Chowder.
The first thing you should know about chili is that it isn't hard -- you just need time to cook it. Chili is forgiving in that if your spices are off, you can always add more and let it simmer longer. After the jump, the secret ingredient is revealed, Iron Chef style...
Today's secret ingredient is ... groundhog. Sorry, I'm just harboring some slight ill will towards our national weatheranimal. The actual secret ingredient is ground bison. It's available frozen for between $5 and $7 a pound in grocery stores, although if you have your pick, I'd go with McGonigle's Market ($4.98 per pound in the freezer). Bison is lean -- it's not as fatty as ground pork or beef -- and yet adds a slight touch of game to your bowl of chili.
After defrosting the meat, you'll want to brown it in a saucepan with a bit of olive oil and your favorite barbecue rub -- lean towards those that are peppery or spicy rather than sweet. Also, add a pinch or two of salt.
While the meat is browning, dice half a yellow onion and six cloves of garlic. Place those in a large saucepot with olive oil and cook until they start to brown. At this point, add one or two cans of diced tomatoes (depending on whether your want dry or soupy chili) -- pour in the juice and tomatoes. Then add three cans of beans (pinto, dark red kidney, and light red kidney). Turn the heat down to a low simmer, so the surface of the chili slightly bubbles.
Now add the spices and don't worry about being exacting, this is where chili lets you make mistakes. Get out the paprika, chili powder, garlic powder, cumin, corriander, cinnamon and nutmeg -- more of the former (three or four healthy shakes of the spice container) and less of the later (two quick shakes). If you're running low on liquid, you can add half a bottle of Boulevard Pilsner now; if not, try and wait until you put in the browned meat.
Once everything is in the pot, fold the meat over the other ingredients to mix up the flavors. Let it simmer for an hour before tasting, then decide if you need more salt, heat or sweet. You can do this again after another hour. But in about three hours your chili should be good to go.
And when it comes to New England Clam Chowder -- order it online.
[Image via Flickr: lwy]
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