Little John's Chili

Little John’s chili is a throwback to the era when chili was a project, not a packet. A whole 5-pound beef roast and a soup bone get poached until the meat falls apart, the bone gives up its marrow, and the broth turns deep and beefy. That homemade stock is the engine of this chili. No store-bought broth comes close.

The diced roast goes back into the strained stock with 3 pounds of cooked pinto beans, a hefty 4 ounces of Mexene chili powder, and cumin seeds. From there it just simmers low and slow for an hour or more, letting the seasonings marry the meat and the beans soak up the spiced broth.

Season aggressively at the end. With this much liquid and protein, undersalting flattens the whole pot.

Chef Tips

• Cook the meat and the soup bone in separate pots if you can. The bone takes longer and you do not want overcooked roast.
• Save the marrow from the soup bone. Scoop it out and stir back into the chili for an extra silky body.
• Toast the cumin seeds in a dry skillet before adding to wake up the oils. The aroma shift is dramatic.
• This makes a huge batch. Cool quickly in shallow pans and freeze in meal-sized portions for instant weeknight dinners.
• Chili always tastes better the next day. If you can wait, refrigerate overnight and reheat.

Variations

• Smoky depth: add 2 chipotles in adobo or a teaspoon of smoked paprika with the chili powder.
• Bean swap: substitute black beans or kidney beans for the pintos.
• Beer-braised: stir in a bottle of dark Mexican lager during the simmer for caramel sweetness.