Mom’s Randall Lineback Chili
(makes 10-12 cups or 6-8 servings)
**NOTE: This chili can be made 3 days in advance.**
Ingredients
FOR THE CHILI MEAT
2 lbs ground Randall Lineback (at room temperature) - MUST be properly thawed, see under INFO, at top of page
2½ Tbsp water
¾ tsp baking soda
1 tsp salt
1 Tbsp canola oil
¼ tsp chili powder (to taste)
1 tsp sugar
2 15½ oz cans pinto beans including the liquid
Seasoned tomato puree (recipe above)
¾ cup low sodium beef broth
1 Tbsp tomato paste
2 Tbsp cider vinegar
Salt and pepper to taste
FOR THE TOMATO PUREE:
2 large onions, chopped
8 large garlic cloves, minced
2 Tbsp olive oil
2 tsp chili powder (more for a hotter chili)
2 tsp salt
1 (28oz) can San Marzano crushed tomatoes, including the liquid
2 cups low sodium beef broth
GARNISHES / SIDES (all optional):
Coarsely chopped cilantro
Sour cream
Shredded cheese
Lime wedges
Tortilla chips
And/or white rice
Preparation:
GENERAL
1) Adjust oven rack to lower-middle position and heat oven to 350 degrees.
2) Toss ground meat with 2 ½ Tbsp water, baking soda and salt in a bowl until thoroughly combined. Set aside for 20 minutes.
MAKE TOMATO PUREE
1) Heat oil in a large sauté pan over medium heat.
2) Add onion, and garlic and saute until tender, about 5 minutes.
3) Stir in chili powder and salt and cook 1 minute longer.
4) Add tomatoes with their juices and beef broth.
5) Simmer for 5 minutes, covered.
6) Puree mixture in blender or processor in batches, put in a bowl and set aside.
PREPARE THE CHILI
1) After meat mixture has rested for 20 min, heat the oil over medium heat in a large sauté pan
2) Add the ground veal and cook, stirring with a wooden spoon to break up meat, (do not brown), 4 o 5 minutes.
3) Add the sugar, pinto beans in liquid, the seasoned tomato puree and the beef broth (and the additional chili powder, if desired). Bring to a gentle boil on the top of the stove.
4) Transfer to a heated ovenproof covered casserole and place in the oven. Reduce the oven temperature to 300 degrees.
5) Cook covered for 1½ hours, stirring every 30 minutes. (Raise oven temperature, if necessary, to allow for gentle bubbling of the chili.)
Add the tomato paste and return to the oven for another 30 minutes, uncovered.
6) Remove from the oven and let stand for 10 minutes. Stir in any fat that has risen to the top. Add vinegar and season with salt and pepper to taste.
To Serve:
Pass lime wedges, cilantro, sour cream and shredded cheese. The chili may also be served with tortilla chips or on steamed white rice.