Redford Chili - modified

I don't like lamb, but everything else in this chili recipe looks fantastic.

#recipe #cooking

https://www.allrecipes.com/robert-redford-chili-recipe-11772919

Modified Recipe

Start by preheating your oven to broil. While the oven heats, take 3 large tomatoes and coat them with 1/4 cup of vegetable oil. Place the tomatoes in a cast iron skillet and set the pan in the oven about four inches from the heat source. Let the tomatoes broil, turning them every few minutes with tongs, until they’re nicely charred all over.

While the tomatoes are broiling, place a large saucepan or stock pot over high heat and add another 1/4 cup of vegetable oil. When the oil is hot, add 6 garlic cloves, 1/2 a diced medium red onion, 1 1/2 pounds of whatever meat or main protein you are using (cut into 1-inch cubes), 2 tablespoons of chili powder, and 1 teaspoon of ground coriander. Stir everything together and cook for about 5 minutes.
Once the tomatoes are charred, add them to the pot along with 4 cups of chicken stock, a 16-ounce can of crushed tomatoes, plus 1 tablespoon each of ketchup, tomato paste, and Worcestershire sauce. Reduce the heat to medium and let everything simmer for about 35 minutes, stirring occasionally.
After 35 minutes, stir in 1 cup of drained canned black beans and a pinch of dried mint. Season with salt and pepper to taste. Lower the heat to medium-low and cook for another 10 minutes.
To serve, ladle the chili into large bowls. Top each serving with about 1/2 tablespoon each of chopped onion, sliced scallion, and sour cream. Finish with a sprinkle of toasted pine nuts.
For those who prefer a chunkier stew, I’d recommend adding an extra cup of beans to the broth.

Instead of just cooking your meat or protein just 45 minutes in the broth, if it may be tough, coat the chopped pieces in flour, salt, and pepper and brown them in vegetable oil. Then simmer in the broth for 90 minutes instead.