Spicy Beef and Red Bean Chili

1/2 pound bacon
4 pounds boneless beef chuck, cut into 1-innch cubes
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large white onion, chopped

1 - 2 jalapeño chiles (to taste), chopped (including seeds)

4 large garlic cloves

2 teaspoons dried oregano, crumbled

1/4 cup chili powder

1 tablespoon ground cumin

1/4 teaspoon cayenne

1 (14 1/2-ounce) can beef broth

1 cup brewed coffee

1 cup water

1 (28-ounce) can crushed tomatoes in purée

1 ounce good bittersweet chocolate (not unsweetened), chopped

2 (19-ounce) cans small red beans or kidney beans, drained and rinsed

***

Imagine, if you will, a world where the flavours of bacon, beef, chocolate and coffee are all invited to the party you call your palate. Imagine them all getting along, like friends who've known each other since their primary school days, or like lovers who discovered their passion for each other all over again. This dish is one of the times and places...

Chef Jeremiah thinks he mentioned this dish in passing in a previous post. Nah, I won't find it, but just trust me.

Dealing with the butcher/meat cutter at the local Safeway was a little onerous. I think he was too busy in the back hosing down the gimp to be bothered with a customer for one thing. Another problem was his demeanor, and last, was his cocky attitude that I was buying the wrong cut of meat:

CJ: Are you able to cut this boneless beef chuck down into 1-inch squares?

Meat-cutter (ha - I thought it would be a fitting name): Why do you want the meat cut into 1-inch squares?

CJ: Well, I'd like to put it into my chili.

Meat-cutter: Oh no. You are supposed to use stewing meat. That's already cut up. There's a package over there.

CJ: <Insert epic sigh> Yes, I realize that, but I'd like to use the boneless beef chuck. Can you cut it down for me?

Meat-cutter: oh. What you really need then is your own grinder. Or get a butcher to grind it up for you.

CJ: <withhold fists of fury & epic sigh combo> I see. But can you cut up this boneless beef chuck for me? It's all here in this package for $15. Can you cut it up into 1-inch squares for me?

Meat-cutter: Cut it up? uhh. I guess so.

Those were the painful steps that CJ had to endure, so that you, his little Sous Chef's, could enjoy this recipe.

Chef's Note: Using boneless beef chuck is highly recommended. It just breaks down and is so tender. Do NOT skimp on the meat.

The process itself of cooking the chili is a little time consuming - you are looking at 2 1/2 hours cooking minimum, with another 30 minutes suggested cooking time, and about 20 - 30 minutes preparing and browning the beef.

If it was only possible to record the smell of the spices browning along with the onions and jalapeños, CJ would post that smell right HERE.

But alas, technology cannot keep up with the high demands of an overactive imagination.

One last comment. Some people like their chili thick, and others a little more soupy. This variety is the more soupy type. But the meat is oh-so tender. Try it with some garlic toast.

The photograph:

It has a nice earthy flavour to it. And it can get a little spicy depending on how many jalapeños and their seeds you have used. I suggest a nice amber beer like Dos Equis to wash it down.

The Grade: 8.5 out of 10.0. It may even beat mamma's chili.

The Free Press Bistro - The Kubla Khan with Russian Potato Salad

Lean strips of beef, marinated in Mongolian spice and pressed with chiles, shredded carrot, Hoisin sauce and mozza. $12.95

***

I ventured downtown into the big city today for lunch. The Free Press Bistro was my friend's choice, but I was still eager to go. Once I looked at the menu, I realized that the focus was on sandwiches - not what I was expecting at all. I didn't know what to expect, but I just wasn't expected so much focus on the Earl's invention.

I was originally tempted by the Cuban, as I could compare it to my own work (click here). And then the Kubla Khan caught my eye. And then the Shrimp Po' Boy caught my eye (I've never had a Po' Boy). What was Chef Jeremiah to do? In the end, after some discussion as to what "Russian Potato Salad" is and the exciting night the Oil had on Friday, I decided on the Kubla Khan.

It was pretty good. I chose it because it reminded me of the subs I got at the Saigon Givral. I miss that place. Anyway, the sandwich was pretty good, although the bread was just a tad dry for my liking, and the price just a bit too much for what you get (I opted up for $1.50 to get the Russian Potato Salad). The meat was tender and flavourful - in fact it reminded me of a pulled pork sandwich. And the carrots and Hoisin sauce added enough zest and moisture to it. I would have it again, no questions asked.


Here is the proof:

Now, that is only half the sandwich as well - I had forgotten to take to photo until partway done.

I wish I could have quizzed the waitress again about what makes up a Russian Potato Salad, but she was just too busy after we had received our meals. There just isn't enough time at lunch during the week to allow Chef Jeremiah to get his questions answered.

Overall I'd give the experience about a 6.5 out of 10. It would have been better had we accompanied our sandwiches with some beer.