I did the short way with 2lbs of 80/20 beef and 1 lb of ground pork. I used two cans of cannelli beans. Total win! Even my picky DIL had two bowls. Toppings included scallions, cilantro, shredded cheese, and fermented corn relish. I’m hanging on to this recipe!
So … native Texan here until I came to my senses at age 59 and moved to Oregon. Growing up Texan, yes, no beans; but here’s the thing - there was no beef when our Mexican brethren started the ancestral chili. They had chiles, beans, onions. The beef (and more problems than I can list) came with the Spanish. I love me some chili as the San Antonio chili queens served it, but the chili family is welcoming and open to all. Beans, squash, kreplach (ok, maybe no on that). Thanks for the recipe and for being You.
I'm from Texas, and yeah, we do have a lot of rules about chili, and I'm not coming here strictly from that place but I am curious about something. Barbecue, at least in Texas, is not just grilling, whereas 'to barbecue' in a lot of places is more of a live-fire-cook-on-a-grill-gathering sort of thing. Is 'chili' similar, in that it's just some kind of reddish soup/stew, even if there is absolutely no chili powder, paste or raw involved?
I am not an expert, but that’s my understanding! Especially since in places like New Mexico, “green chili” is a thing (no tomato or red chili or dried chili, but uses fresh green, etc). I feel like it’s open to interpretation as long as it has meat, is saucy and contains chilies (red or green, fresh/dried)?
Alison - Long time reader, first time writer here! My wife and I think you're the GOAT and have shared your cookbooks with more people than we can count. We just joined your community subscription and are excited to support you on this journey. So ya... thanks!
I made your chili this weekend and, no surprise, it was awesome. Really, really awesome. But had a few lingering questions I'm hoping you can comment on:
1. Soak vs. No Soak?
- I was curious about your omission of "soaking" the dry beans overnight after seeing the majority of other dry bean recipes call for it. After (way too much) back and forth, research*, soul searching, etc. we made the decision to soak our beans overnight and are very happy we did. They were PERFECT after ~5 hours of simmering (see more below), but I can't imagine them having cooked better without an overnight soak. We used a mix of Black Turtle, Great Northern and Pink beans (all from Zursun) and followed their packet instructions for 12 hour overnight soak in water. I will make your chili recipe again...should I try the "no soak" method?
2. Water vs. Broth?
- Also curious about using only water and no chicken or beef broth! This was another choice that was very different from every other chili recipe we've made and I'm curious if this was something you've tested? I had every intention of following your recipe and using only 6 cups water, but had a last-minute panic attack and substituted 2 cups of (Kettle & Fire) beef broth just in case. The end product was obviously awesome, but I have no clue if the 1:2 beef broth to water ratio helped or not. Should I try "only water" next time??
3. Simmer Time?
- Given my two modifications above, I have no clue if your instructed 3-4 hour simmer time would have held...but we needed over 5 hours for the meat (brisket) and beans to fully cook. At 3.5 and then 4 and then 4.5 hours, the beans progressively got there but the meat was still way too tough to fall apart. It wasn't until just beyond 5 hours that everything came together and the beef could easily fall apart with a wooden spoon. Was it the meat? Or was it the other changes? Or was it me???
...anyways, I've already shared this recipe as a WINNER with my cooking friends and am excited to keep riffing on it in the future. This seems like an amazing base to play around with and I can report back if my A/B testing (soak vs. no soak and broth vs. water) has any meaningful results :)
First, what will address all the questions at once: The recipes I write (and the way you see me cook them in a video) are exactly to the letter how I do them. I don't modify for the camera, there are no food stylists on set, I'm not editing anything to fit. So when I don't soak beans, use water instead of broth and cook for 3-3.5 hours, that's what I've found works for me and what I'm happy with (and think you will be, too!). I write the recipe with the hopes that's what you do, then adjust from there based on your cooking style (is your simmer lower than mine?) and taste preferences (did you think it was bland after using only water?), etc.
The specific amendments you're talking about: soaking beans, using broth instead of water and simmering longer will not hurt your chili! In fact, any of those things might make it even better. They also add a lot more time (and an additional ingredient). But if you're happy there, that's wonderful and I don't take it personally haha.
1. Soaking beans: This is a long battle I have discussed for what feels like twenty years. I know I'm in the minority when I say "you don't have to soak," but...I never do, and my beans cook evenly and taste great. If I think of it or have the time, sure-- I'm not opposed to soaking! I just almost never think of it (or have the time). Soaking never hurts, but not soaking....is also okay (at most, it adds an additional 30-40 mins of cooking?).
2. This chili has so much going on (aromatics, spices, tomato, beer, beef, beans) that broth (especially store-bought broth from a tetra pack, which in my opinion almost always tastes pretty bad) isn't going to really add much IMO- feels like a waste of money. I almost always use water instead of store-bought broth for any soup, stew or braise. The recipe should be building the broth for you, no? In the event I do want quick/easy broth (mostly for weeknight soups), I'm using Better Than Bouillon every time. But yes, here, per the recipe, I use 100% water and only water and never wished it tasted more flavorful.
3. Simmer time! Again, simmering longer will only concentrate flavors and make things taste better-- if it took that long, I would say your beef is on the larger side or the simmer was too low? Hard for me to diagnose exactly, but I think if something takes almost 2x longer than the recipe says you may wanna increase the heat. Or commit to a 5 hour chili and enjoy the ride-- whatever gets you there!
Thanks for being here and asking such thoughtful questions-- I live for this!!!
Really appreciate this answer, thanks for taking the time!
Noted on your first point and I’m not surprised. Shame on me for thinking you’d misrepresent a recipe.
I’ll follow to the T next time and see how it compares.
FWIW - I ran out of your Golden Turmeric Chicken Broth last week and bought the tetrapacks in a pinch. Will absolutely follow your advice on Better Than Bouillon in the future! But also very excited to see what this chili tastes like with some subtle hints of ginger, turmeric, and star anise…
I did the long way with rancho gordo rio zape beans cause that's what I had. Mighty fine. Also took the liberty of cooking some blue corn posole which I used as a bottom instead of a top....bottomings are at least as fun as toppings! For tops did shredded cheddar, scallions, chips, and chopped Spanish onion plus cilantro. Again all mighty fine. All the chili rules are best broken once you have acknowledged their existence and history. You rock Allison! Thanks.
Oh, I did soak the Rio Zapes and then cooked about 4 hours.
Growing up in Northern Wisconsin, I was lucky to enjoy the Texas Jailhouse Chili my mom always made several times during our very cold winters. No beans in the chili but she always made them separately & they were one of the possible additions. Anyway I admit I was a chili snob for that delicious bowl of memories throughout my young adult life. However, as time marches on I’ve learned there are many wonderful chili concoctions to be discovered & I can hardly wait to taste this one.
Growing up in Colorado, chili with cinnamon rolls is the classic school lunch combo.
Seeking crowdsourcing re: meat alternatives- my culinary ability is limited to that which Alison has taught me via Home Movies so nothing too complicated.
Would you be so kind as to fix the link for the 9” skillet pan? I think the cutting board got pasted into that one on accident. It looks like exactly what I’m looking for so would love the rec! Thanks so much!
It’s spring time in Australia but I made this gorgeous chilli anyway. Husband scoffed at me as I tipped an entire bag of beans in it…..then had two bowls of it. Another cracking recipe. Next time I will try the cornbread too!
I would love to go “the long way” but am a child about meat and only really like ground meat in chili versus chunks of meat (and I live in Texas- don’t tell the locals, they’ll kick me out)! Do you think going the long way with ground meat would make the meat rubbery? I thought using a higher fat grind might balance it out. Any thoughts?
I just don’t think ground meat needs to cook that long is all- don’t think a higher fat grind would matter tbh. Can’t speak to the final result re: rubberiness!
The link to your cast iron skillet actually goes to a cutting board on Amazon instead. Can you please send the link to the skillet? My Texan husband was impressed and has insisted we buy it ASAP! Thanks!
I’d add just a touch of water! No need to add broth. But also, after chilling, it will be much thicker (all that fat and starch will congeal). Warm it up and see if it returns to its former self before adding water.
I'm not one for following recipes to the letter (occasionally to my regret). But for some reason, for guests last night, I adhered scrupulously to the Long Chili and the Cornbread, including the admonitions to do this a day ahead (ESSENTIAL)and to fill a ridiculous array of small bowls with fun toppings. Used chuck roast. (And a bag of Rancho Gordo Buckeyes.) Gobsmacked. Thank you, Alison!!
I did the short way with 2lbs of 80/20 beef and 1 lb of ground pork. I used two cans of cannelli beans. Total win! Even my picky DIL had two bowls. Toppings included scallions, cilantro, shredded cheese, and fermented corn relish. I’m hanging on to this recipe!
So … native Texan here until I came to my senses at age 59 and moved to Oregon. Growing up Texan, yes, no beans; but here’s the thing - there was no beef when our Mexican brethren started the ancestral chili. They had chiles, beans, onions. The beef (and more problems than I can list) came with the Spanish. I love me some chili as the San Antonio chili queens served it, but the chili family is welcoming and open to all. Beans, squash, kreplach (ok, maybe no on that). Thanks for the recipe and for being You.
I'm from Texas, and yeah, we do have a lot of rules about chili, and I'm not coming here strictly from that place but I am curious about something. Barbecue, at least in Texas, is not just grilling, whereas 'to barbecue' in a lot of places is more of a live-fire-cook-on-a-grill-gathering sort of thing. Is 'chili' similar, in that it's just some kind of reddish soup/stew, even if there is absolutely no chili powder, paste or raw involved?
I am not an expert, but that’s my understanding! Especially since in places like New Mexico, “green chili” is a thing (no tomato or red chili or dried chili, but uses fresh green, etc). I feel like it’s open to interpretation as long as it has meat, is saucy and contains chilies (red or green, fresh/dried)?
I love your mixing bowls--thanx for the tip on finding them!
Alison - Long time reader, first time writer here! My wife and I think you're the GOAT and have shared your cookbooks with more people than we can count. We just joined your community subscription and are excited to support you on this journey. So ya... thanks!
I made your chili this weekend and, no surprise, it was awesome. Really, really awesome. But had a few lingering questions I'm hoping you can comment on:
1. Soak vs. No Soak?
- I was curious about your omission of "soaking" the dry beans overnight after seeing the majority of other dry bean recipes call for it. After (way too much) back and forth, research*, soul searching, etc. we made the decision to soak our beans overnight and are very happy we did. They were PERFECT after ~5 hours of simmering (see more below), but I can't imagine them having cooked better without an overnight soak. We used a mix of Black Turtle, Great Northern and Pink beans (all from Zursun) and followed their packet instructions for 12 hour overnight soak in water. I will make your chili recipe again...should I try the "no soak" method?
2. Water vs. Broth?
- Also curious about using only water and no chicken or beef broth! This was another choice that was very different from every other chili recipe we've made and I'm curious if this was something you've tested? I had every intention of following your recipe and using only 6 cups water, but had a last-minute panic attack and substituted 2 cups of (Kettle & Fire) beef broth just in case. The end product was obviously awesome, but I have no clue if the 1:2 beef broth to water ratio helped or not. Should I try "only water" next time??
3. Simmer Time?
- Given my two modifications above, I have no clue if your instructed 3-4 hour simmer time would have held...but we needed over 5 hours for the meat (brisket) and beans to fully cook. At 3.5 and then 4 and then 4.5 hours, the beans progressively got there but the meat was still way too tough to fall apart. It wasn't until just beyond 5 hours that everything came together and the beef could easily fall apart with a wooden spoon. Was it the meat? Or was it the other changes? Or was it me???
...anyways, I've already shared this recipe as a WINNER with my cooking friends and am excited to keep riffing on it in the future. This seems like an amazing base to play around with and I can report back if my A/B testing (soak vs. no soak and broth vs. water) has any meaningful results :)
Thanks again!
Jack (& Amy)
* P.S. This reddit thread was the deciding factor to soak the dry beans overnight: https://www.reddit.com/r/seriouseats/comments/19a6b78/how_do_you_cook_dry_beans_in_a_chili/
TL;DR - It was because of the tomato broth!
Hi! Happy to have you!!!
First, what will address all the questions at once: The recipes I write (and the way you see me cook them in a video) are exactly to the letter how I do them. I don't modify for the camera, there are no food stylists on set, I'm not editing anything to fit. So when I don't soak beans, use water instead of broth and cook for 3-3.5 hours, that's what I've found works for me and what I'm happy with (and think you will be, too!). I write the recipe with the hopes that's what you do, then adjust from there based on your cooking style (is your simmer lower than mine?) and taste preferences (did you think it was bland after using only water?), etc.
The specific amendments you're talking about: soaking beans, using broth instead of water and simmering longer will not hurt your chili! In fact, any of those things might make it even better. They also add a lot more time (and an additional ingredient). But if you're happy there, that's wonderful and I don't take it personally haha.
1. Soaking beans: This is a long battle I have discussed for what feels like twenty years. I know I'm in the minority when I say "you don't have to soak," but...I never do, and my beans cook evenly and taste great. If I think of it or have the time, sure-- I'm not opposed to soaking! I just almost never think of it (or have the time). Soaking never hurts, but not soaking....is also okay (at most, it adds an additional 30-40 mins of cooking?).
2. This chili has so much going on (aromatics, spices, tomato, beer, beef, beans) that broth (especially store-bought broth from a tetra pack, which in my opinion almost always tastes pretty bad) isn't going to really add much IMO- feels like a waste of money. I almost always use water instead of store-bought broth for any soup, stew or braise. The recipe should be building the broth for you, no? In the event I do want quick/easy broth (mostly for weeknight soups), I'm using Better Than Bouillon every time. But yes, here, per the recipe, I use 100% water and only water and never wished it tasted more flavorful.
3. Simmer time! Again, simmering longer will only concentrate flavors and make things taste better-- if it took that long, I would say your beef is on the larger side or the simmer was too low? Hard for me to diagnose exactly, but I think if something takes almost 2x longer than the recipe says you may wanna increase the heat. Or commit to a 5 hour chili and enjoy the ride-- whatever gets you there!
Thanks for being here and asking such thoughtful questions-- I live for this!!!
Really appreciate this answer, thanks for taking the time!
Noted on your first point and I’m not surprised. Shame on me for thinking you’d misrepresent a recipe.
I’ll follow to the T next time and see how it compares.
FWIW - I ran out of your Golden Turmeric Chicken Broth last week and bought the tetrapacks in a pinch. Will absolutely follow your advice on Better Than Bouillon in the future! But also very excited to see what this chili tastes like with some subtle hints of ginger, turmeric, and star anise…
I did the long way with rancho gordo rio zape beans cause that's what I had. Mighty fine. Also took the liberty of cooking some blue corn posole which I used as a bottom instead of a top....bottomings are at least as fun as toppings! For tops did shredded cheddar, scallions, chips, and chopped Spanish onion plus cilantro. Again all mighty fine. All the chili rules are best broken once you have acknowledged their existence and history. You rock Allison! Thanks.
Oh, I did soak the Rio Zapes and then cooked about 4 hours.
"bottomings are at least as fun as toppings"- my new favorite quote. Thank you, Robert!!
You are welcome to run with it Allison. I'm flattered.
Growing up in Northern Wisconsin, I was lucky to enjoy the Texas Jailhouse Chili my mom always made several times during our very cold winters. No beans in the chili but she always made them separately & they were one of the possible additions. Anyway I admit I was a chili snob for that delicious bowl of memories throughout my young adult life. However, as time marches on I’ve learned there are many wonderful chili concoctions to be discovered & I can hardly wait to taste this one.
Growing up in Colorado, chili with cinnamon rolls is the classic school lunch combo.
Seeking crowdsourcing re: meat alternatives- my culinary ability is limited to that which Alison has taught me via Home Movies so nothing too complicated.
Would you be so kind as to fix the link for the 9” skillet pan? I think the cutting board got pasted into that one on accident. It looks like exactly what I’m looking for so would love the rec! Thanks so much!
Been dying for an Alison chili recipe. Can’t wait to make this
It’s spring time in Australia but I made this gorgeous chilli anyway. Husband scoffed at me as I tipped an entire bag of beans in it…..then had two bowls of it. Another cracking recipe. Next time I will try the cornbread too!
I would love to go “the long way” but am a child about meat and only really like ground meat in chili versus chunks of meat (and I live in Texas- don’t tell the locals, they’ll kick me out)! Do you think going the long way with ground meat would make the meat rubbery? I thought using a higher fat grind might balance it out. Any thoughts?
I just don’t think ground meat needs to cook that long is all- don’t think a higher fat grind would matter tbh. Can’t speak to the final result re: rubberiness!
UK super fan here and cant wait to make the chilli the long way... any reason not to make it in a slow cooker once the browning is done?
I just don’t have experience with a slow cooker so can’t advise on the cooking time etc
The link to your cast iron skillet actually goes to a cutting board on Amazon instead. Can you please send the link to the skillet? My Texan husband was impressed and has insisted we buy it ASAP! Thanks!
Awesome chili Alison.
Seems a bit thick come leftover time. For the reheat…add some water or Better Than Bouillon beef broth or just go with extra thick?
I’d add just a touch of water! No need to add broth. But also, after chilling, it will be much thicker (all that fat and starch will congeal). Warm it up and see if it returns to its former self before adding water.
I'm not one for following recipes to the letter (occasionally to my regret). But for some reason, for guests last night, I adhered scrupulously to the Long Chili and the Cornbread, including the admonitions to do this a day ahead (ESSENTIAL)and to fill a ridiculous array of small bowls with fun toppings. Used chuck roast. (And a bag of Rancho Gordo Buckeyes.) Gobsmacked. Thank you, Alison!!