This is a pure, evenly textured, slow-heat chili that works just as well served in a bowl as it does spooned over a half-smoke.
Halal ground beef is of good quality and is finely ground, so that's why it's preferred in this recipe. It is available at halal markets and at Restaurant Depot in Alexandria.
The chili can be refrigerated for up to 1 week; it can be frozen, preferably in portion-size, vacuum-sealed containers, for up to 1 year. Defrost overnight in the refrigerator
From Scott McIntosh and Ana Marin, co-founders of Meats and Foods in the District's Bloomingdale neighborhood.
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Ingredients
measuring cupServings: 16 (makes 4 quarts)
Directions
Step 1
Place the meat in a 6-quart Dutch oven or heavy-bottomed stock pot over medium-low heat. Cook for about 25 minutes or until the meat is evenly browned, with no trace of pink remaining, stirring as needed.
Step 2
Seat a large colander over a wide mixing bowl. Transfer the browned ground beef to the colander. Let it sit for about 5 minutes, so the fat and juices thoroughly drain into the bowl. Return the drippings to the pot, over low heat.
Step 3
Slowly whisk the flour into the pot to form a roux with the consistency of a thick, smooth cake batter. (You might not have to use all the flour; that's okay.) Add the broth, whisking as you go to get rid of any remaining lumps.
Step 4
Combine the chili powder, salt, cayenne pepper, paprika and cumin in a small bowl, then whisk into the now-looser roux until well incorporated. Add the onions and garlic, stirring and and scraping the bottom and sides of the pot as you go.
Step 5
Return the drained ground beef to the pot, stirring until well blended. Increase the heat to medium-low; cook, uncovered, for about 1 hour, stirring vigorously and occasionally, until the onions have softened. Once the chili's done, it will have an almost-chocolate brown sheen.
Step 6
Remove from the heat; use right away, or cool to below 90 degrees before storing. (The chili retains heat, so you may wish to portion it in containers and seat them in ice to help the cool-down.)
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Nutritional Facts
Per serving
Calories
340
Fat
23 g
Saturated Fat
9 g
Carbohydrates
10 g
Sodium
410 mg
Cholesterol
80 mg
Protein
22 g
Fiber
2 g
Sugar
2 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Scott McIntosh and Ana Marin, co-founders of Meats and Foods in the District's Bloomingdale neighborhood.
Tested by Bonnie S. Benwick.
Published March 2, 2016
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