I asked Kathi Lipp (author of The “What’s for Dinner?” Solution and The Christmas Project) for one of her family’s favorite holiday recipes and she sent me this great idea for turning Christmas leftovers into a delicious post-Christmas chili. Throw it in bread bowl and it’s a no-fuss dinner you can serve your holiday house guests (who may or may not have decided to overstay their welcome).
This recipe can be doubled or tripled, depending on how many people will be stopping by (or lingering).
Kathi says “It’s truly this easy.”
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I, too, don’t have a specific reipce, but I’ve made chilli for years and have a few suggestions:1. Searing the meat- I agree with John, very important to dry the meat well with a paper towel before searing. Seasoning the meat beyond salt and pepper probably isn’t necessary (add seasonings to the liquid later and let the meat absorb flavor during braising).2. Chiles – First, after removing stems and seeds etc. toast the chiles, this adds a ton of flavor; easiest way is to place chiles in a very hot, dry (no oil), cast iron pan. Heat until chiles just start to smoke (but not charred), should take a few minutes, then rehydrate as usual. Second, I’d be careful using the chile water when blending the chiles – depending on your chiles, this water can be very bitter, and if you’re not careful, the chilli will end up being bitter too. I normally blend the chiles with water or stock, and keep the chile water in reserve to add later if needed. Third – use a lot of chiles, I use 10-20 anchos or new mexicans to make 5 qts of chile. Also, it’s not really necessary to blend the onions/garlic/peppers into the paste; you can chop those up and cook them in the same pan you used to sear the beef.3. Seasonings in addition to chile powder and cumin, you can add other spices (cinnamon, nutmeg, allspice, clove), chocolate or coffee. Add carefully, you don’t want to go overboard, but a little can really deepen the flavor.4. Thickening beurre manie like John describes will work, but make sure to cook for a long time to remove the uncooked flour taste. alternatively, make a 50/50 slurry of masa harina (or corn starch) and braising liquid, add back into pot and mix well.5. A 3-hour braise is adequate to soften the meat and meld the flavors. A 6-hour braise is even better, and an overnight braise (in a dutch oven, in an oven set to 200-250 F; alternatively, you can use a crockpot) is ideal.