L. J's Chili
Submitted by hjane
L. J’s chili with overnight-marinated beef, tomatoes, mushrooms, crushed chilis, and peppers simmered open-pot for four hours. A bold, slow-cooked chili with a distinctive reduction technique.
YIELD
10 servingsPREP
20 minCOOK
3 hrsREADY
3 hrsL. J’s chili does two unusual things that elevate it above the average: an overnight marinade of the raw beef in tomatoes, lemon juice, and aromatics, and a completely open-pot simmer that concentrates the sauce through slow evaporation.
The overnight marinade is the unusual move. Most chili recipes just brown the beef and throw it in the pot; this one lets the tomatoes, lemon juice, and mushrooms work on the raw beef for 8 to 12 hours. The acid from lemon and tomato tenderizes the meat, and the aromatics penetrate deeper than they ever could during cooking alone.
The lidless 4-hour simmer is non-negotiable, as the recipe states. Keeping the lid off lets liquid evaporate slowly, concentrating tomato and beef flavors into something rich rather than soupy. Covered simmering keeps water in and dilutes the final flavor.
The “thick and soupy inch ring around the pot” that forms during the open simmer is not a problem; it’s a feature. This caramelized layer is full of concentrated flavor. Stirring it back into the chili at the end delivers a depth of savoriness that rivals restaurant chili.
Beans go in with the peppers only in the final hour. This keeps the beans from turning mushy during the long beef simmer, and the peppers stay tender-crisp rather than disintegrating into the sauce.
Serve with cornbread, grated sharp cheddar, diced onion, and sour cream. Texas purists may protest the beans, but this is L. J’s chili, not theirs.
Chef Tips
- Cut the beef into generous 1-inch chunks, not small cubes. Large chunks become pull-apart tender over 4 hours where small pieces disintegrate.
- Use chuck roast or brisket for the beef. Both have enough collagen to become silky during the long simmer; lean cuts turn dry.
- Stir the pot every 30 minutes during the open simmer. Unstirred chili scorches on the bottom and concentrates unevenly.
- Make it a day ahead if possible. Like all chili, this one tastes noticeably better after a night in the fridge.
Variations
- Add a square of unsweetened chocolate in the last hour for deeper mole-like undertones.
- Swap red kidney beans for black or pinto beans depending on your preference.
- Add a bottle of dark beer instead of some of the water for a boozy, malty backbone.
Ingredients
Directions
Cut beef into 1 inch chunks or thereabouts.
Let beef soak in a bowl with the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed chilis and onions over night.
Brown the meat in a skillet. In large pot throw in the tomatoes and crushed chillis, onions, meat, paste, everything except the beans and peppers and slow cook for three hours.
Next chop your green and red peppers into long slivers or if you prefer diced.
Also stir in your beans and cook slowly for one more hour.
All cooking must not have the lid on.
With the thick and soupy inch ring around the pot; stir back into the simmering chili.
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