Diced! Chili Cook-off: Diana – “Gus’ World” Chili

Sometimes our children see the world in their own way (or maybe all the time), they have their own preferences, likes and wishes and want some things go in a certain way. I’m pretty sure “the world according to … (insert a child’s name)” happening in every family. But we, adults, of course understand that in most circumstances the world is not bending to any kid’s desire. Yet, once in a while, we just give in, or some miracle happen and the kid gets to have that wish fulfilled. Isn’t it grand then?! Sometimes miracles do come from unexpected sources, but most of the time we get to play the role of a “wish grantor” ourselves.

If you ask my 17 year-old magic would be happening left and right in his world, like beds would be made by an army of tiny dwarfs each morning, and the actual morning would not start before noon. There would be unlimited bacon dishes at all hours of the day, socks (clean ones) would magically find their pair, garbage would float out of the house at your command, and the day would be filled with nothing else but electronic games, hanging out with friends and more of those bacon dishes… Yeah, kid, not happening!

But if you ask him what food he’d like to have for some special occasion, like his birthday or another celebration, chances are he will say chili. And he knows he is going to get it. I make chili quite often, and not just at his request, sometimes it’s a traditional beef chili, other times I may add certain less popular ingredients like quinoa or pumpkin. He will still eat it, but he’ll also ask for that recipe that he likes.

So when the chili contest was announced, I decided to produce a less-traditional “the world according to the kid” chili. That means a lot of meat (I used two types, beef and venison), not a lot of beans or veggies, creamy and thick (polenta is used to thicken it), a splash of coffee to condense all the flavors (because why not? the kid enjoys a good cup of black coffee once in a while, just like his mama), and it’s HOT, HOT, HOT, to the point you feel like you are munching on exploding uranium.

Feel free to adjust some ingredients or the amounts to your liking, especially that HOTness level.

1 lb of ground venison

1 lb of beef cubes, cut into small cubes

1 can of black beans

1 large red pepper, diced

1 large onion, diced

32 oz of beef stock

1/3 cup of fresh chili peppers, diced

1 cup of polenta

6 oz of strong black coffee

2-4 tsps each chili powder and paprika, depending on taste

1-2 tsps of oregano

1 tsps each of ginger powder and dry garlic

Seasoned salt and pepper to taste, olive oil, fresh herbs to garnish

Heat up some olive oil and sauté onions until golden, add beef cubes and brown the meat. Add 2 cups of beef broth,bring to a boil, add some salt and pepper and then ground venison, stirring and breaking the meat apart (some small chunks left over are ok though).

After a few minutes, add all the chopped peppers and spices.

Gradually add coffee in and leaving the pot uncovered simmer until most of the coffee liquid cooks in, you won’t notice the taste, but it’ll enhance the flavor.

When all the meat and peppers are just about done, add rinsed beans and the rest of the beef broth, add some warm boiled water if not enough liquid to add polenta in. Bring it to a boil and add polenta stirring constantly.

Cook polenta on a low flame 5-10 minutes stirring often. Turn off the flame, cover the pot and let it sit for another 5-10 minutes.

This chili is very creamy (but spicy!), it doesn’t really need any toppings or served with rice. Though you may want to top it with avocado or sour cream to cool off the heat factor. Garnish with fresh herbs, I used cilantro.

I’m serving it with Paleo pumpkin “cornbread”, it’s a perfect Fall-flavor side dish.

And, yes, the kid was very very happy! I hope you’ll like it too!