THE CAVENDER DIARY

When that first cold front of the fall comes through Dallas, our minds – and stomachs – turn to home-made chili. (honestly, I think of potato soup. But Jamie is the true Texan here, and he makes chili)

Jamie’s Shiner Bock Chili to be exact.

Here’s the ingredients for his secret recipe:

• 8 Slices of Thick-Cut Apple wood Smoked Bacon, cut into 1/2 inch pieces
• 4 cloves of Garlic, Finely Chopped
• 2 Medium Shallots, Chopped
• 2 Red Bell Peppers, Chopped
• 3 Tablespoons Chili Powder
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Chipotle Chili Powder
• 2 Teaspoons of Dried Mexican Oregano
• 1 Tablespoon Smoked Paprika
• Salt and freshly Ground Black Pepper to Taste (But Not Much)
• 1 Pound of Lean Ground Beef
• 1 Pound Ground Pork
• 1 Full 12 Ounce Shiner Bock Beer, or Dark Beer
• 1 (15 Ounce) Can Black Beans, Drained and Rinsed
• 1 (15 Ounce) Can Kidney Beans, Drained and Rinsed
• 1 (24 Ounce) Can Crushed Tomatoes
• 2 (15 Ounce) Cans Diced Tomatoes

In a large heavy-bottomed dutch oven, found ours in the William’s Sonoma dumpster (Not Kidding), cook the bacon over medium heat until lightly crispy, stirring occasionally.

Don’t drain the fat.

It looks like it produces a lot of grease, but you will need all that for sauteing the chopped veggies.

These chopped veggies….dice and chop everything,

And add to the cooked bacon in the pot. Continue to cook over medium heat until the shallots and garlic are soft.

The dry spices are a big part of this recipe.

Chipotle chili powder (chipotles are smoked jalapeno) and the smoked paprika are key.

We find them in the bulk spice section of our local Central Market.

Jamie premeasures and mixes all the dried spices.

Then adds them to the bacon, red bell pepper, shallot and garlic mixture.

Continue to stir and cook until the vegetables are tender and the spices are aromatic.

Then it’s time for the ground meat.

Add the ground beef and ground pork and break up with a potato masher until it’s in small pieces.

Brown for 5-6 minutes more until the meat is fully cooked.

It will look something like this.

Now the best part,

Shined Bock Beer.

Tucked between San Antonio and Houston Texas is the Spoetzl brewery in the tiny hill country town of Shiner Texas. Population just over 2,000. Since 1914 the brewery has been producing Bavarian style beer. Until recently, it was only available in Texas. A dear friend of mine, who lives in Los Angeles, would only allow Texan guests to stay with him if they brought him a six-pack. Thanks to the Miller Distributing Company, Shiner is now available in 40 states.

You’re welcome America.

Add the Shiner, or some other dark bock beer, to the fully cooked meat mixture.

We all know that canned veggies are terrible for you. But what are ya gunna do? They’re part of the recipe.

Add the cans of beans and tomatoes.

You can always save the cans to make candles later.

Now turn the heat down as low as it will go, and simmer for 1- 2 hours. Stirring occasionally so it doesn’t stick to the bottom of the pan.

Rule of thumb here, “The Longer it sits, the better it gets”.

Taste for seasoning, and add salt and pepper if necessary. But it probably won’t need either.

Scoop into chili bowls and garnish with shredded cheddar cheese, sour cream, and a slice of avocado. (to cut the heat)

…and of course, enjoy with an ice cold Shiner Bock.

Now aren’t you glad that Summer is finally over?