fall essentials: dark secret autumnal chili

How To Make fall essentials: dark secret autumnal chili

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  PREP/PREPARE
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  This recipe uses two other recipes of mine. One is for the chili seasoning, and the other is for the meat. You do not have to use them; however, if you do, here they are: Autumn/Winter Essentials: Chili, Chili Spice Mix https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/autumn-winter-essentials-chili-chili-spice-mix.html?r=2 Do Ahead Essentials: Chili Meat in the Freezer https://www.justapinch.com/recipes/main-course/beef/do-ahead-essentials-chili-meat-in-the.html?r=1
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  When it comes to canned tomatoes, there are great, good, and not so good brands. If you are interested in reading more on this fascinating subject, here are two articles I wrote, one that describes the different brands lurking out there, and another that talks about getting canned tomatoes tasting fresh. https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html?r=1 https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html?r=2
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  FYI: When it comes to the tomatoes, I usually can of whole peeled tomatoes, put them into a bowl, and use my hands to squeeze them until they break up. Why? Because that is how Aunt Josephine did it.
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  You will need a big old pot to make this recipe.
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  The “Dark Secret” to this recipe is the addition of dark chocolate. Which probably is not all that much of a secret to begin with. Just remember, to be careful. Adding to much chocolate (a little goes a long way) can turn your recipe from awesome to awful.
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  Gather your Ingredients (mise en place).
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  Add the chopped bacon to a large pot over medium heat.
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  Cook until the bacon renders its fat but does not crisp, about 5 – 7 minutes.
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  While the bacon is rendering chop up the onions, and mince the garlic.
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  Add the onions; along with the garlic, to the pot with the bacon.
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  Allow them to soften but not brown, about 3 – 5 minutes.
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  Add the beef stock tomatoes, and apple cider vinegar, then bring up to a simmer.
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  Add the recipe of make-ahead beef and stir to combine.
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  Add the dry ingredients and stir to combine.
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  Whisk together the flour and stock (The Slurry).
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  Add to the simmering chile and stir into the pot.
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  Simmer for an additional 25 – 30 minutes, to allow the chili to thicken, and the flavors to blend.
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  PLATE/PRESET
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  Serve while nice and hot, with some of my suggested side items. Enjoy.
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  Keep the faith, and keep cooking.
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