It’s getting to be that time of the year. The weather here in San Francisco has moved on from summertime cold to Indian Summer warm to fall brisk (decidedly different from the summertime cold). Plus the days are getting shorter and shorter. It’s the time of year when you want to get cozy and hang out at home.
And as everyone, at least around these parts, knows … the San Francisco Giants have been playing the Texas Rangers in the World Series which was clinched by the Giants last night. It is the first time in the ball club’s history that they’ve won the title and it’s been fantastic to take this trip with them.
The World Series has been a great excuse to stay in. And chili seemed like the perfect warming dish to make. Plus, Texas chili with a San Francisco spin seemed like a great homage to games.
What is Texas chili with a San Francisco spin? I took all of the basics of Texas chili … beef, pork, beans, tomatoes, a great mix of spices … and spruced it up by using all organic ingredients including some heirloom dried chipotle chilis, kabocha squash and corn. Plus, I garnished the chili with some of he traditional toppings but added avocado and cilantro to the mix.
San Francisco Meets Texas Chili
Cook Time: 2 hours
Makes: 8 generous servings
1 Tbsp cooking quality olive oil (more if needed)
1 pound ground beef
1/2 pound ground pork
3 cloves garlic, roughly chopped
2 Tbsp fresh cilantro, roughly chopped
1 medium yellow onion, roughly chopped
2 dried chipotle chilis (or other interesting variety), crumbled
1 1/2 tsp salt
1 tsp sugar
1 1/2 tsp cumin
1 Tbsp chili powder
1/2 tsp dried oregano, crumbled
1 (15 ounce) can tomato sauce
2 (15 ounce) cans fire roasted diced tomatoes (with chilis if you’d like)
1 (15 ounce) can corn, drained
1 1/2 cups kabocha squash, cubed (butternut squash works well too)
1 cup water
1 (15 ounce) can pinto beans, rinsed and drained (use kidney or black beans or a mix if you prefer)
Cheddar cheese, grated (or Jack cheese or a combination)
Red onion, finely chopped
Brown the ground beef and pork in olive oil over medium heat in a large dutch oven or heavy pot. Drain and set aside. If there is a lot of rendered fat in the pot, pour some off. If there is not enough, add some additional olive oil.
Add the garlic, onion, cilantro, chilis and spices. Saute until onions are translucent.
Add the cooked meats, tomato sauce, tomatoes, corn, squash and water to the onion mixture and heat to a gentle boil over medium high heat. Then reduce the heat to low or medium low, cover and simmer for an hour, stirring occasionally.
The chili will thicken as it cooks. Add more water if needed.
Stir in the beans and bring the chili back to a boil. Reduce the heat again and cook on low, uncovered, for 30 minutes. Stir the chili every few minutes to prevent it from sticking to the bottom of the pot.
Serve with the garnishes of your choice and cornbread, tortilla chips or hot corn tortillas.
Enjoy this San Francisco meets Texas treat!