Leftover Chili

Leftover Chili

Whenever I'm served Leftover Chili, or leftover casserole or parfait for that matter, a wave of suspicion inevitably passes through my stomach. With all those pungent spices muddling up the mix, one has to ask if a bit of culinary foul play is afoot. It appears to be chili with beans and leftover beef, but what other leftovers have found their way in under the mask of chipotle chilies, coriander, and cumin? Perhaps a few Brussels sprouts, a dash of turnip, and a pinch of roasted potatoes? Who knows.

Serves 6 to 8

1 cup dried black beans, picked over and rinsed

1 cup dried red kidney beans, picked over and rinsed

2-4 dry chipotle chilies, seeds removed and coarsely chopped

2-4 chipotle chilies en adobo sauce, coarsely chopped

2 cups Homemade Beef Stock (see page #)

1 large white onion, peeled and chopped

2 tablespoons olive oil

6 cloves of garlic, peeled and minced

1½ pounds leftover roast beef, or other cooked beef, cut into ½-inch cubes

1 tablespoon cumin

1 tablespoon dried epizote, or dried oregano

1 teaspoon coriander

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 15-ounce cans diced tomatoes

Avocado, peeled, stone removed, and diced, for garnish

Fresh cilantro leaves, for garnish

Monterey Jack cheese, grated, for garnish

Sour cream, for garnish

Combine the beans in a stockpot. Fill the pot with water, covering the beans by at least 2 inches. Set the pot on the stove and bring to a boil over high heat. Then, remove from the heat and cover, allowing to set for at least 2 hours, or until the beans have absorbed some of the water and swelled.

Meanwhile, toast the dry chipotle chilies in a dry sauté pan over high heat until very hot and lightly browned, 3 to 4 minutes. Transfer the chilies to a blender and combine with the chipotle chilies en adobo sauce and the beef stock. Purée in the blender. Generally, small bits of the chilies will remain in the purée. You can leave them in if you like or strain them out. Set aside.

In a stockpot set over medium-high heat, sweat the onions in the olive oil until translucent, 4 to 5 minutes. Add the garlic and cook an additional minute. Toss in the beef and cook, stirring occasionally, until the beef is browned on all sides. Then, add the cumin, epizote, coriander, salt, and pepper. Toast the spices for a minute before stirring in the tomatoes. Using a wooden spoon, scrape up any bits that are stuck to the bottom of the pan. Then, add the reserved chipotle and stock mixture, as well as the soaked beans. If necessary, add water to the pot to cover. Bring to a boil, then reduce to a simmer. Partially cover the pot and continue to simmer, stirring occasionally and adding water if necessary, until the beans are soft and the beef is falling apart, about 1½ hours. Then, remove from the heat and cool slightly.

To serve, divide into bowls and garnish with some avocado, cilantro, cheese, and sour cream.