Great chilies are defined by the intensity of their flavor.
Usually, this is supplied by the seasonings and hot peppers that give chili its savory notes and sharp kick. But there is another, and frequently overlooked, source of upping the intensity — the meat.
Of course, only meats that have an oomph all their own can take a chili to the next level. Sausage, for example, is a fine choice. As is richly smoky, wonderfully chewy beef jerky.
For the weeknight cook, jerky offers another benefit. Unlike virtually any other meat choice, jerky is already cooked. A short simmer is all it needs to tenderize and permeate the other ingredients with its flavor.
For a truly intense chili, this recipe pairs jerky with seasonings that are bloomed (heated) in oil before other ingredients are added.
JERKY CHILI
2tablespoons olive oil
1medium yellow onion, diced
1teaspoon cumin
1teaspoon dried oregano
1teaspoon smoked paprika
1/2teaspoon ground black pepper
1tablespoon minced jarred jalapeno pepper slices (more or less to taste)
1pound beef jerky (if large, cut into 1-inch chunks)
114-ounce can kidney beans, drained and rinsed
128-ounce can low-sodium crushed tomatoes
114-ounce can low-sodium tomato puree
In a large saucepan, heat the olive oil over medium-high. Add the onion, cumin, oregano, paprika, black pepper and jalapenos. Saute for 5 minutes, or until the onion is very tender.
Meanwhile, place the jerky in a food processor and pulse until well chopped. Add the jerky to the pan and saute for 3 minutes. Add the beans, diced tomatoes and tomato puree, then bring to a simmer.
Cover the pan, reduce heat to low and simmer for 15 minutes, or until the jerky is tender.
Makes 6 servings. Per serving (values are rounded to the nearest whole number): 466 calories; 223 calories from fat; 25 g fat (9 g saturated; 0 g trans fats); 36 mg cholesterol; 30 g carbohydrate; 31 g protein; 7 g fiber; 1,773 mg sodium.
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