Sunday, January 26, 2014

Meat and Potatoes Chili

Meat and Potatoes Chili in bowl

Winter comfort food 

Need some down-home cooking to combat the cold weather we’re having throughout much of the US? Well, there’s nothing better than good old meat and potatoes.

We could just fill our plates with a slab of beef and a mound of spuds. But why not go for something with more flavor? Like this chunky Meat and Potatoes Chili. It has all the savor of traditional meat and potatoes, with the zing of chili. Win win.

And speaking of winning, if you haven’t already planned your eats for the Super Bowl festivities, this would be a great dish to prepare. You can cook it a day ahead, then reheat it—so you won’t miss a minute of the game. That’s a touchdown in my book.


Meat and Potatoes Chili in bowl with jalapeño garnish, overhead view on black

Recipe:  Meat and Potatoes Chili

To emphasize the beefiness of this chili, I’m using meat cut into chunks (rather than ground into hamburger). The potatoes also are cut into good-sized pieces, so this is a dish with texture.

Much of the flavor in this chili comes from dried, powdered red chilies—i.e., chile powder. This differs from chili powder, which is a mix of chile powder, plus cumin, coriander, and other flavorings. I discuss this in more detail in our post on Chili Basics. See Notes below for a discussion of chile powder possibilities for this recipe.

Prep time for this recipe will vary depending on how quickly you work. The most time-consuming process is cutting up the beef and browning it (you can save time if you buy the meat already cubed). Figure on a good 20 minutes for cutting up the meat, and at least another 20 for browning it. While you’re browning, you can do much of the other work, so total prep should take you under an hour. Cooking time adds another couple of hours (mostly unattended). BTW, you can cut up and brown the meat ahead of time, then proceed with the recipe the following day. Or you could cook the whole dish a day ahead, and then reheat it right before serving.

This recipe yields a lot—at least 4 quarts, and probably more like 5. So it will feed a crowd. Leftovers freeze well when stored in airtight containers.

Ingredients
  • 2 to 3 pounds of beef for browning (exact quantity not critical; I like chuck roast for this dish, but see Notes for alternatives)
  • salt to taste (about 1 teaspoon Kosher salt, but see Step 1)
  • 2 tablespoons neutral oil for browning meat (a flavorless oil like canola)
  • 2 large onions, peeled and diced (~2½ cups; I like yellow onions in this recipe)
  • 2 tablespoons additional neutral oil for browning onions
  • ~1 teaspoon additional Kosher salt (or to taste; about half this amount if using regular table salt)
  • ~½ teaspoon freshly ground black pepper (or to taste)
  • 2 - 3 large jalapeño peppers, diced fine (optional)
  • 3 - 5 garlic cloves, minced fine or sliced
  • 2 - 4 tablespoons mild or medium chile powder, or a mix of the two (to taste; see Notes)
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 2 tablespoons ground oregano
  • 2 teaspoons dried chipotle chile powder (or to taste; may omit if you don’t like spicy)
  • 1 28-ounce can diced tomatoes
  • 1 28-ounce can crushed tomatoes
  • 2 cans beef broth (may substitute water, with or without beef base; see Notes)
  • 2 to 3 pounds potatoes (exact quantity not critical; boiling potatoes work best, although baking ones work too)
  • 3 to 4 15-ounce cans of dark red kidney beans (or 1 pound dried kidney beans cooked; see Notes)
  • additional salt, pepper, and chile powder to taste
  • water for thinning chili (optional; omit if you like a thicker consistency)
  • optional garnish of your choice (see Notes for suggestions)
Procedure
  1. Remove the beef from its packaging. Cut the beef into cubes or rectangles of ½-inch or so (specific size isn’t crucial; it’s more important to have pieces that are all roughly uniform in size—so they’ll take about the same amount of time to cook). Dry the beef chunks thoroughly. Then salt them lightly (just enough to season the meat a little).
  2. Place a large skillet on the stovetop and heat on medium. When hot, add 2 tablespoons of neutral oil. You’ll use this skillet to brown the beef chunks, a process that takes some time and attention to do well. That’s because the better the crust you put on the beef chunks, the tastier they will be. (See Notes for discussion of the Maillard reaction.) Begin by adding a few beef chunks to the skillet (don’t completely fill the skillet at this time, because when you add the meat, the oil will cool somewhat). Once the oil reheats, add as many beef chunks as you can without crowding the pan (pieces should not touch each other—if they do, they’ll steam rather than browning). Brown each chunk until the first side has colored nicely, then (using tongs) turn the chunk over and brown another side. Do this until all sides of the beef chunks are nicely browned. Remove the chunks from the pan and drain them on a paper towel-covered plate. Continue adding the rest of the beef chunks to the skillet, adding more oil if necessary, until all the meat is browned. When you’re finished browning, you’ll probably notice that some browned bits of meat have stuck to the bottom of the pan. Here’s how to use them (by deglazing the pan): Drain the grease, then heat the pan. Add ½ cup or so of water and simmer, stirring to release the browned bits from the bottom of the pan. Turn off the heat, and let the skillet sit until you’re ready to use the browned bits (you’ll add them in Step 9).
  3. Meanwhile, peel and dice the onions.
  4. Warm a large Dutch oven—one that holds 6 quarts or more—over medium heat (this is what you’ll be using to cook the chili).
  5. When the Dutch oven is warm, add 2 tablespoons of neutral oil and allow it to heat (it will shimmer when it’s hot). Then add the diced onion, season with salt and pepper, and cook until the onion is slightly brown (5 - 8 minutes).
  6. Meanwhile, wash the jalapeño peppers (if using) and cut them lengthwise. Use a teaspoon to scoop out the ribs and seeds (be careful, the oil on these is hot; keep fingers away from your eyes). Chop the peppers into very small dice (or use a mini food processor). Place the peppers in a bowl until you’re ready to use them, then wash your hands with soap and water to remove the hot jalapeño oil from your skin. You may want to reserve a slice or two of the pepper for garnish.
  7. Peel the garlic and either mince it finely or slice thinly (I usually slice garlic because I like larger pieces).
  8. When the onion is slightly brown, add the garlic and jalapeño and cook for a minute or two.
  9. Add the browned beef chunks to the onion mixture, then add the liquid from the deglazed pan (from Step 2).
  10. Add all the spices—chile powder(s), cumin, coriander, oregano—to the beef and onion mixture, then stir to combine and cook for a minute. (If you’re concerned that the amount of chile powder may be too much for you, add half at first—see Notes for more details.)
  11. Add the canned tomatoes (both diced and crushed), plus the beef broth (or water-based substitute) to create a nice soupy consistency.
  12. Bring the chili mixture to a simmer, and cook for an hour (or somewhat longer—timing is not critical).
  13. After the chili has been cooking for about 45 minutes, wash and peel the potatoes and cut them into cubes of ½-inch or so. Place the potatoes in a bowl of cold water until ready to use (to prevent discoloring).
  14. Meanwhile, pour the canned beans into a strainer and rinse them well (see Notes if you want to use dried, cooked beans).
  15. At the hour mark, drain the potato cubes. Add the potatoes and beans to the chili, then taste. If necessary, add more salt, pepper, and chile powder. Add water if too much has evaporated or if you prefer your chili to have a thinner consistency. Set a timer for 45 minutes.
  16. When the timer goes off, check the potatoes to see if they’re soft and the meat to see if it’s tender. If not, continue cooking.
  17. When the meat is tender and the potatoes are soft and fully cooked, the chili is ready to serve. Taste and adjust seasoning. You can keep the chili on a low simmer for an hour or more if you’re not yet ready to serve it. See Notes for garnishing suggestions.
Meat and Potatoes Chili in bowl with jalapeño and cheese garnish

Notes
  • Chile powders: You don’t need to use a specific chile powder for this recipe. I use both mild and medium Hatch chile powders, as well as chipotle powder. (No need to mix the Hatch powders; you can use one or the other if you don’t want to buy both.) Ancho chile powder (which is sold in many supermarkets) also has great taste and is fairly mild. If you can’t find chipotle powder, you can substitute cayenne (but use only half as much), or just leave it out. Chipotle powder has a nice smoky flavor that adds an interesting dimension to this dish, but it’s not essential. 
  • Using only 2 tablespoons of chile powder produces a batch of chili that I regard as mild in flavor, with just a slight ping of heat to it. But that’s my palate—your taste will differ (in fact, I always use 4 tablespoons because we like spicy). You may know from experience that the quantity of chile powder I call for is too much or too little for you. If you’re concerned about the heat level, use half the amount specified, then taste after the chili has been simmering for about 10 minutes. This is a good point to adjust the chile powder level. Don’t wait until the end to adjust, because chile powders need time to simmer in order to develop the full depth of their flavor.
  • You can substitute chili powder for the chile powder(s) in this recipe. If you go that route, use 3 to 5 tablespoons of chili powder. Reduce the cumin, coriander, and oregano by about half, or eliminate them altogether (since these flavors are already incorporated into chili powder). The taste of the finished dish won’t be as crisp if you use chili powder, but you’ll still be pleased with it.
  • For this dish, you want a cut of meat that holds its texture during the long cooking process. I really like chuck roast in this recipe. It’s flavorful, relatively inexpensive, and when you cut it up it’s easy to follow the natural muscle separations, which makes things go faster. But any stewing cut will work. Top or bottom round should also work well. If in doubt, tell your butcher what you want to make—he’ll have some suggestions. And if you don't want to cut up your own chuck roast, the butcher can do that for you, too. (You can also buy the cut-up "stew meat" the butcher has already packaged, but the quality usually isn’t as good as chuck roast. And the pieces of meat tend to be too large—you want pieces that can fit in a soup spoon, not pieces so large you need a knife and fork to cut them.)
  • Browning meat caramelizes the surface, which concentrates and improves flavor. If your browning skillet is too crowded, however, the meat will just steam—and you’ll miss most of the benefit of browning.
  • Ideally, bits of meat will adhere to the browning pan, forming a crust that is extraordinarily tasty. In fact, this crust may have more flavor than the meat itself. That’s because, as you brown meat, a process called the Maillard reaction is taking place (it’s named after Louis-Camille Maillard, who described it in 1912). Essentially, this reaction helps intensify the meat flavors—which are left on the skillet as crust. 
  • We can release these flavors by deglazing the frying pan with a liquid (water in this case, though you can also use wine). Liquid both loosens the crust and dilutes it. We can then pour the scraped crust and deglazing liquid into the cooking chili, recapturing all the flavor that was left behind.
  • BTW, because browning meat can take a while, I often use two skillets so I can do two batches at once, thus cutting down on the total time needed.
  • Instead of beef broth, I often use beef base diluted in water. Beef base is stock that’s been cooked down until it becomes a paste—and IMO, it’s better than most canned broths. You can usually find it in the soup aisle of your supermarket. I like the brand called Better than Bouillon, but I’m sure there are other good ones out there. (BTW, I receive no compensation for recommending this brand; I’m just an enthusiastic user of their products.) You can also substitute plain water for beef broth or base—though of course this will have less flavor.
  • Canned beans are easy to use in this recipe and have acceptable flavor, but make sure you wash off the gunk they’re packed in (Step 14). Dark red kidney beans work best in chili, though I sometimes combine them with light red kidney beans and pintos just to have a nice mix of flavors and colors. If you prefer to substitute dried beans for canned (I often do), prepare a pound of dried beans.
  • How to prepare dried beans? The easiest way is the “quick-soak” method: Sort through the beans, looking for dirt or stones; then rinse off the beans and pour them into a 4-quart (or larger) pot. Fill the pot with water to within a couple inches of the rim; place the pot on the stove and bring it to a boil. Boil for two minutes, then turn off the stove and cover the pot; let it sit for an hour. Once the hour is up, drain the beans; place them in a smaller cooking pot and cover them with about an inch of water. Add a peeled and halved onion and several cloves of garlic (peeled or not) for flavoring, then bring the beans to a simmer. Simmer until they’re tender—typically about an hour to an hour and a half for kidney beans. Drain the beans, then add them to the cooking chili in Step 15.
  • Kosher salt is more coarse than regular table salt, so it’s less salty by volume. If you’re substituting table salt for Kosher, always use less—about half as much. If the dish isn’t salty enough, you can always add more later.
  • If you like thick chili, cook it a bit longer to evaporate more of the liquid. If you prefer a thinner, soupier mix, you can add some water at the end to achieve the consistency you prefer.
  • There are many garnishes for chili that not only look great, but add a flavor boost. A slice or two of jalapeño pepper, a handful of oysters crackers, some grated cheddar cheese, a sprinkle of diced raw onion, or a dollop of sour cream or plain yogurt all work well.
Meat and Potatoes Chili in bowl with jalapeño garnish

Chunky Stuff

“Terrific chili,” said Mrs. Kitchen Riffs. “There’s nothing like meat and potatoes.”

“Lots of good texture with the beef and potato chunks,” I said. “Plus they contrast so well with the fiery chile.”

“Speaking of which,” said Mrs K R, “I suppose you’re getting fired up to watch the Super Bowl.”

“Just a week away,” I enthused. “Denver versus Seattle—this should be a classic.”

“And as I understand it, the game is being played in New Jersey,” said Mrs K R.

“Yeah, where the New York City teams play their home games,” I said.

“Why don’t they play in New York?” she asked.

“The NFL moves in mysterious ways,” I said. “Although one of the New York state teams plays their home games in New York.”

“And that team would be . . . .?”

“The Bills,” I said. “They play in Buffalo. Except when they don’t. Then they host their games in Toronto.”

Mrs K R chewed thoughtfully.

“And you wonder why I don’t understand football,” she said.

You may also enjoy reading about:
Chili Basics
Sweet Potato Chili with Black Beans
Pulled Pork and Green Chile Chili
Chunky Pork and Sweet Potato Chili
Vegetarian Chili
Quinoa and Sweet Potato Chili
Oven Slow-Cooked BBQ Pulled Pork
Grilled Bratwurst
Oven Slow-Cooked BBQ Spare Ribs
Or check out the index for more recipes

116 comments:

  1. A marriage of beef stew and chili sounds wonderful. I just might make this today. Thanks for a great idea.

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    1. Hi Sage Trifle, isn't this a nice combo of flavors and textures? Really a yummy dish. I have some of this in the freezer, and it'll probably be dinner tonight! Thanks for the comment.

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  2. Interesting (and delicious looking). I am thinking about sweet potatoes......
    Thoughts?

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    1. Hi Debra, I actually thought about using sweet potatoes in this, but I have so many other chili recipes that use sweet potatoes, that I decided against it. But I'm sure I'll make it with sweet potatoes someday! Thanks for the comment.

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  3. This recipe hits me right in the heart. My dad used to make his special chili recipe with chunks of meat that he would cook down until it was fall apart tender. It was so delicious, but I bet would be even more so with the addition of potatoes like your recipe. I can't wait to give this recipe a spin. What a great Super Bowl recipe.

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    1. Hi Karen, chunky chili like this really is so nice. What a happy memory of your father! Have fun playing with this recipe. Thanks for the comment.

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  4. What a grand idea! I love the combination of chili with traditional meat and potatoes. It sounds fantastic!

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    1. Hi Chris, this really is such a delish dish! Interesting flavor that so familiar and comforting. Thanks for the comment.

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  5. I think this sounds great. I've never put potatoes in chili and I must give this recipe a try. And yes, sounds like a great SuperBowl consideration. And being from Bronco crazed Denver, I must throw in a Go Broncos! :)

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    1. Hi Lea Ann, good luck on Super Bowl Sunday! Potatoes work really well in chili -- I've been putting them in for years. Definitely worth trying. Thanks for the comment.

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  6. Hi John , shut your eyes and smell the aroma coming from that gorgeous dish . I needed a different dish for the super bowl party , and gosh this is it and I can make it ahead , how wonderful . Super-bowl is a big thing at my house , but thanks to you John , I will be the bell of the 'Ball." thanks so much for sharing :).

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    1. Hi Nee, always happy to help out with party menu ideas! This would be perfect for your Super Bowl bash. ;-) Thanks for the comment.

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  7. Wow, John, a bet this dish packs a flavoursome punch! It looks and sounds so delicious. Thank you for sharing, one for our winter.

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    1. Hi Lizzy, you'll enjoy this come winter time! Thanks for the comment.

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  8. Hi John,
    Oh how I would love to have this dish stashed in the freezer. Marion has quite the aversion to all things spicy but I'm really beginning to miss it. Your meat & potatoes chili may just bring me over the top. I may need to cook up a batch and portion it out for just little ol' me:)

    Thanks for sharing, John...Now I too know why I don't understand football either:)

    P.S. Are you having a problem with adjusting to that garlic tidbit of preparing the garlic 10 minutes prior to cooking? Just curious. I know I am!

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    1. Hi Louise, I'm coming along on that 10 minute garlic thing, but not totally there yet! Particularly when it comes to recipe writing -- in practice, I'm pretty close. Anyway, you might have to make a batch of this just for you. Better yet, make a batch, then before you add the chile, divide into two pots: One for you, one for Marion. That way you can season each batch according to your taste! A lot more work, though. Thanks for the comment.

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  9. A nice warming dish full of hearty ingredients :D
    And gorgeous colour!

    Cheers
    CCU

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    1. Hi Uru, it's truly a nice dish. Not your cup of tea, I know, but really good. Thanks for the comment.

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  10. Spicy, chunky and so good looking! This should be called the Super Bowl Chilli. This does look a lot like the Indian Alu Gosht (Meat with potatoes). This one is a keeper recipe. Thanks for sharing.

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    1. Hi Ansh, you know, now that you mention it, this is quite similar to Alu Gosht! Same basic dish, but different flavorings. Isn't cooking interesting like that? So many themes repeated in different cuisines, but the spicing/prep makes them different dishes. Anyway, thanks for the comment.

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  11. What a great recipe especially on these for chilly days...Have a great week, John!

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    1. Hi Denise, nothing better than chili when it's chilly! Thanks for the comment.

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  12. This chili looks fantastic.
    Real comfort food for these cold winter days, can picture myself perfectly well enjoying a nice bowl of your meat and potatoes chili while watching the snow falling outside :)
    Great recipe!

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    1. Hi Daniela, this really is such a nice dish! Not one I crave when it's warm outside, but perfect for really cold days -- like it is today! Thanks for the comment.

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  13. I love spicy food and this soup sounds like it packs a punch! A bowl ofthis on a cold night and I think I could turn the heater off! :)
    I need to keep my eyes open for that "dried chipotle chili powder"! Thanks for sharing this recipe!

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    1. Hi Shashi, this dish definitely does pack a punch! So wear your boxing gloves when you eat this. ;-) If your supermarket doesn't have dried chipotle chile powder -- and I'll bet it does -- it's pretty easy to find mail order. Thanks for the comment.

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  14. Love it! Chilli flavoured meat and potatoes, nothing can be better! Now, all we need is a Denver win and I'll be a happy camper :) Have a great week, John!

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    1. Hi Nazneen, hope your team does well next Sunday! It'll be a good game. And this chili will make it even better. ;-) Thanks for the comment.

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  15. Replies
    1. Hi Ashley, potatoes in chili work so well -- really worth trying. You'll like them! Thanks for the comment.

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  16. Replies
    1. Hi Pamela, even though I'm not really a meat and potatoes person (although I sure used to be!), I can't resist this dish. It's wonderful! Thanks for the comment.

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  17. I love this idea of keeping everything in larger chunks.. so much juicier that way, I bet! I love chili and especially love it reheated the next day, don't the flavors just meld together splendidly:) Thanks for explaining the difference between chili and chile.. I never knew:)

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    1. Hi Barbara, traditional Texas chili is almost always chunky -- and I love it. But I also like beans (and obviously potatoes!) in my chili. Definitely not Texas. Anyway, that's where I got the idea -- although my chunks are much bigger that is typical in Texas chili (there the chunks are usually no more than a quarter inch, if that). Thanks for the comment.

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  18. This dish looks so full of flavour and I love the touch of green in the bowl. It's very hot here in Sydney but I'm sure I'd enjoy this dish despite the heat! Thanks for mentioning the cruise line you cruise with. I had a look of their ships on-line and was very impressed. I loved how the number of passengers was limited to hundreds rather than thousands and the fact EVERYTHING is included, including internet is very refreshing. I noticed they do cruise out of Sydney so we will save our pennies for an experience like this xx

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    1. Hi Charlie, we love that cruise line! They have negatives, and they're certainly expensive; but IMO they're (usually) worth it. Anyway, this chili is great! Really probably too hot in Australia at the moment, but when the weather eventually turns cooler, this is good stuff. Thanks for the comment.

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  19. Love this dish. It has so much going on there and those flavors sound terrific.

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    1. Hi easyfoodsmith, isn't this nice? Really a lovely dish. Thanks for the comment.

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  20. So many great chili ideas my friend!

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    1. Hi Amanda, I love chili! As if you couldn't tell. ;-) And I have loads more to come over the years. ;-) Thanks for the comment.

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  21. Ha! You know your football. And you know your chili, too, from the look of this recipe. I make mine with ground beef, but love your version. Maybe this is what we'll eat when we're watching the Super Bowl from the Buffalo Bills "other" home town.

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    1. Hi Beth, when I make a meat chili, I usually use ground beef, too. But this version is wonderful -- definitely worth trying, IMO. I actually wonder whether the Bills will eventually move to Toronto. One of y favorite cities in the world, BTW -- I've only been there maybe half a dozen times, but love it. Thanks for the comment.

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  22. This is my kind of meat and potato meal! I always wondered why my spell check always got stuck on chili vs chile powder. I think my hungry teenage boys would really like this one with a nice big slice of your cornbread. Have a super week. BAM

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    1. Hi Bam, your hungry teenagers would adore this! And probably finish the entire batch all by themselves (at least when I was their age I could have). And cornbread makes any meal better. ;-) Thanks for the comment.

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  23. Chili and stew? A marriage made in heaven. This looks almost too good to eat.

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    1. Hi Maureen, this really is more stew than chili. But don't tell anyone! ;-) Thanks for the comment.

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  24. A mouthwatering chili! This combination is just perfect.

    Cheers,

    Rosa

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    1. Hi Rosa, isn't this nice? I totally love the combo of flavors! Thanks for the comment.

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  25. I usually use ground beef when cooking chili. Thanks for giving me an alternative. The man of the house will definitely love A chunkier chili.

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    1. Hi Peachy, I usually use ground beef, too, but this is such a nice change. You'll enjoy it! And the man of the house, too. ;-) Thanks for the comment.

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  26. As much as I try not to be a meat and potatoes person, I still love a good steak with a pile of mashed potatoes along side. :) This chili is one of those "you can have you cake and eat it to" kind of meals. You get all of the goodness of meat and potatoes, plus your veggies and those wonderful spices! I love this chunky version of a chili! Great dish. Thanks for sharing!

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    1. Hi MJ, I'm really not that much of a meat and potatoes person (although I can always be tempted!), but when it comes to chili, then all bets are off! This is good stuff. Thanks for the comment.

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  27. How expedient that I happen to have some cut up beef and I was wondering what to use it for. Perfect John. Stupid winter. Need chili!

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    1. Hi Barb, lucky you to have some cut up beef! And yes, this winter has been beyond stupid -- it's really cold here again today. Good thing, though, is it's chili weather! And I have some in the freezer. ;-) Thanks for the comment.

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  28. This would be very comforting and easy to make ahead for the big game! Another good one, John. With the snow falling today, I'm ready for a bowl right now. :)

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    1. Hi Judy, hasn't this winter been ridiculous? No snow for us today, thank goodness, but low double digits temperature. Yuck. Thanks for the comment.

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  29. You are right, this weather is crazy and we need dishes with a zing like this chili to cope with this frigid temps. I like how you used chuck size potatoes and beef.

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    1. Hi Shibi, chunky chili rocks! ;-) And the weather has been awful this winter. I like cold weather, but too much is too much! Thanks for the comment.

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  30. Well, you've hit all the food groups for Manservant. All I would need to do is throw a few Fritos on top and he'd be in heaven! Of course, that is assuming the Broncos win! Either way, this chili is a winner!

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    1. Hi Abbe, Fritos on top of this would be wonderful! Thanks for the comment.

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  31. I have always wanted to try chili with cubes of meat instead of ground meat. It sounds much more satisfying. This is almost like an extra flavorful stew!

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    1. HI Laura, cubes of meat really work well in this dish - I love its chunky texture. Thanks for the comment.

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  32. I like this chili kick that you are on, John - and this one looks like it would be perfect for today when our high temp is supposed to get up to a whopping 10 degrees!

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    1. Hi Donalyn, we're slightly warmer than you are today -- our high was something like 16 or so! Definitely chili weather. ;-) Thanks for the comment.

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  33. I just made a really tasty beef stew and the photos are horrid (not pretty) and am on the fence on whether to post it. I know everyone expects fancy photos.
    YOURS looks so good!

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    1. Hi Dawn, I'd go ahead and post the pictures -- you're right that we all like to look at pretty pictures, but even more we like to read good recipes. Thanks for the kind words, and comment.

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  34. I love that you used hearty chunks of beef instead of ground - it makes for such a manly and substantial chili I think. Delicious as always!

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    1. Hi Amy, these really is a manly chili! Real guy stuff. ;-) Thanks for the comment.

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  35. I agree. I'm all about those hearty chunks of meat! This looks so good...especially on a day like today. It's only 9 degrees! Thank you so much for sharing John!

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    1. Hi Monet, it's really cold here, too! And chilly weather is, well, chili weather. ;-) Thanks for the comment.

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  36. That is what I will need when the "snow storm" hits SC tomorrow :) We'll see how much snow we get but I am sure I will still need stew :) You have very nice spice mix in the recipe to give it all the depth it needs! Love it!

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    1. Hi Ilke, just the thought of snow -- whether it actually snows or not -- is enough to make me crave chili! Thanks for the comment.

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  37. The cold and this hot bowl of chili....perrfect!! The colors are perfect and the spices look absolutely delightful! Thanks John, this is a keeper.

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    1. Hi Minnie, this really is a keeper -- truly delish stuff. And it goes so well in this cold weather! Thanks for the comment.

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  38. Now, that's a chili that commands attention. None of that ground meat stuff. This one has manly chunks of beef that you can't help but ogle.

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    1. Hi Carolyn, this really is a fun dish, isn't it? And definitely worth an ogle! Thanks for the comment.

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  39. i desperately need this chili dish to keep me warm!! I love the use of chunky beef and potatoes in the chili. What a nice twist to this classic dish!! Thanks for sharing!

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    1. Hi Yi, isn't this so appealing? I love its looks, and it tastes even better! Thanks for the comment.

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  40. Like the idea of using beef chunks instead of ground beef...much more fulfilling...this just perfect for a cold evening...yum!
    Have a wonderful week John :D

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    1. Hi Juliana, this really is a satisfying dish -- particularly in cold weather. I love it! Thanks for the comment.

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  41. Thats a really hearty looking stew, dishes like this are such a comfort meal

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    1. Hi Raymund, don't you love hearty dishes like this? So much fun to eat! Thanks for the comment.

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  42. That looks delicious John! Next month I'll be doing a budget challenge and these kind of dishes are perfect for that. Maybe with a few changes but it looks awesome!

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    1. Hi Simone, meat in the US has gotten kind of pricey, so I'd probably select something instead of beef for a budget challenge (chunks of dark turkey meat would work). But it's a good dish, and yields a ton, so it's pretty budget friendly even with the beef. Thanks for the comment.

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  43. I absolutely adore these wintery stews, looks incredible!

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    1. Hi Gintare, aren't stews (soups, etc.) like this so wonderful at this time of the year? They're so warming and filling! Thanks for the comment.

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  44. Wohoo, three cheers for chili! I love your addition of potatoes, John—just to make it that much more hearty and warming.

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    1. Hi Irina, the best thing anyone can do to kick up their chili is add potatoes, IMO. Either regular white ones, or sweet potatoes work awfully well too. Thanks for the comment.

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  45. You've inspired me to make a pork version of this today (because I already have pork in the house). Have you ever tried making your own chili powder? I have dried anchos in the house... GREG

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    1. Hi Greg, pork works really well in chili, IMO. Try pairing with sweet potatoes if you have some on hand -- terrific combo! I've never made my own chile powder, but really should someday. I go through a good pound of chile powder each season, and it'd make sense turning it into chili powder so I wouldn't have to measure out the cumin and other spices. Thanks for the comment.

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  46. Looks hearty and delicious.. I would absolutely love to make this... so need hearty and comfort food during this Vortex man!

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    1. Hi Honey, doesn't this look wonderful? And it's cold here again today, so we're having chili tonight! ;-) Thanks for the comment.

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  47. My husband would love this, he's a meat and potatoes man.. Of course I also like my fair share and this definitely looks hearty and satisfying. Great recipe and ingredients.

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    1. Hi Vicki, I think we all like meat and potatoes from time to time! This is a fun recipe -- and so great for the cold weather we've been having. Thanks for the comment.

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  48. This chili sounds so good. I love that you used chunks of beef instead of ground beef, I think that it makes it more hearty.

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    1. Hi Dawn, the chunks of beef really are nice. Great texture and wonderful flavor! Thanks for the comment.

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  49. Omggggg. How do you come up with this stuff?!

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    1. Hi Candy, it's amazing how hunger spurs one's creativity! ;-) Thanks for the comment.

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  50. Meat and potatoes chili is brilliant, John! Perfect for a snowy day. We are finally getting some long overdue snow here and I can't wait to make this one. :)

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    1. Hi Hannah, we've had more than our share of snow this year! And it looks like more is on the way. Fortunately I have some of this in the freezer. ;-) Thanks for the comment.

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  51. Hearty deliciousness! Love all the warmth from spices :)

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    1. Hi Kiran, aren't the spices nice? Really flavorful combo of ingredients! Thanks for the comment.

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  52. Hubby is such a fan of spicy food that if I serve anything else I risk food rejection... thank you for adding another recipe to my arsenol :)

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    1. Hi Julie, we certainly don't want you to suffer food rejection! :-) This is a good one -- both of you will like it. Thanks for the comment.

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  53. hhhmmmm...i almost taste that good bowl of meat and potatoes, looks good and very delicious, gotta to try it :D

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    1. Hi Aurica, nothing better than a chunky, spicy chili! Thanks for the comment.

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  54. I love it! This is a wonderful combination of chunky beef, potatoes and CHILLI! The perfect comfort food, thanks this really hits the spot :D

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    1. Hi Merryn, we're getting some snow tomorrow, so I'll probably pull some of this out of the freezer! Thanks for the comment.

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  55. Hmm your chili sounds awesome. And the best part of cooking this is to sear the beef cubes. I love that process. My face gets oily by standing nearby (despite of the mesh cover over pan), but still, browning the meat is very important for flavoring this dish! I totally believe in it so I try to do good job. This sounds so good! Stay warm!

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    1. Hi Nami, I know what you mean about the oily face! That's why a lot of line cooks wear baseball hats -- the brim helps keep some of the oil off their face. Anyway, thanks for the comment.

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  56. I love the rustic appeal of this hearty meat and potatoes. It was a good idea to use chunks of meat and potatoes. The chili spices take it over the top.

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    1. Hi Kristi, chunky chili is so much fun! And I think potatoes work so well in chili. Thanks for the comment.

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  57. I so agree, there is nothing better than a cozy meat and potato dish!!! Your chili looks hearty and delicious, and so perfect for this chilly winter! Take care, Terra

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    1. Hi Terra, it's been darn cold here this winter! So we've been eating a lot of chili. ;-) Thanks for the comment.

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